The girls have been the focus of my attention this week. Possibly too much so as the morning after they arrived Randy disappeared.
I think it was a little of the green eyed monster.
He didn’t last long though and was on the doorstep waiting for me when I got up yesterday. Once fed and watered he took up his usual position in the kitchen …
The girls are settling in and have stopped running into the coop every time I appear … like they did when I too this pic.
They seem to love the coop, which is great. I quite literally have to coax them out of it in the morning. However we have been having a lot of rain and apparently they don’t like that much … who does?
I can’t wait for them to start laying eggs. I’ve been told it could be 3-4 weeks before I get any and then I’ll possibly get 1 egg per chicken per day. That’s 28 eggs a week! I hope I have lots of egg eating neighbours.
Not to worry I have my fabulous frittata to fall back on in case. I made two the other night when the girls came round. That’s my friends as opposed to the chickens. I know I’m a bit kooky but that’s a bit much :o)
So if you like the look of the frittata and fancy making your own, here goes:
You will need:
6 eggs
1/4 pint milk
1/2 block of cheddar cheese grated
1 bag of spinach, steamed first
6 boiled baby potatoes, sliced
2 tomatoes, chopped
1 small chopped red onion
How to make:
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Preheat oven to 200C/gas 6
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Whisk the eggs and milk together.
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Add the grated cheese and season with salt and pepper.
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Start to layer the remaining ingredients in a greased oven proof dish or small ones (like I did in the pic)
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Pour the egg mixture the ingredients
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Sprinkle the remaining cheese on top
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Bake for 10-15 mins until light brown and well-risen.
This is delicious served hot or cold. I had leftovers for breakfast :o)
