|chicken bones, carrots, celery, garlic, cheese rinds, herb stalks, and cauliflower stems|
|throw in some onion and a couple bay leaves and your in |
|simmer for two hours, strain out the bits and you're done!|
on a COMPLETELY different chicken note: the lavender pekin chicks i mentioned in last weeks post hatched soon after we devoured the rhubarb jelly doughnuts with lavender sugar. the above pick is them after two days hatching. i was unsure the eggs were fertile and worried the frost may have gotten to them, but mama hen did her job well.
side note to the chicken note: these chicken will ever be used in chicken stock. the pekin breed is more of an ornamental breed and lays a lovely small aegg that wonderful poached or fried.
if pictures of baby chicks weren't enough. heres some 'springy' photos to prove spring has finally sprung here in west cork:
|Flaming Purissima Tulips|
|the over wintering cauliflowers are getting closer to forming heads every day|
|the red russian and nero di toscana kales are nearing towards the great outdoors|
|Solaise Blue leek seedlings|