Archive for the ‘pisco sour; chicken and egg; Backyard Chickens’ Category

Chicken and Egg

November 04, 2010

I’m so excited! My book Chicken and Egg, A Memoir of Suburban Homesteading with 125 Recipes is over in China being printed as I write and will be officially released on January 15, 2011.

What a New Year’s present! It’s strange to think that after all the cooking, testing, writing and hard work that went into putting this project together, that I’ll soon have the actual book to hold in my hands.

I’m a little nervous, although I know it’s going to be beautiful. My publisher, Chronicle Books, has done a fantastic job of melding my recipes together with stories of my first year of raising backyard chickens to create this unique cookbook memoir. I hope you’re going to love it.

As more details become clear, I’ll let you know where you can purchase it, if you can pre-order, whether I’ll be signing books and all sorts of other fun things.


In the meantime, the chickens are oblivious to their upcoming fame. Cleo’s in a terrible mood as molting has given her a bad hair day for a month now. She’s only 3 but acts 13 and truly embarrassed. Roxanne, who molted in June, is beautiful but bossy. She hasn’t laid an egg since summer causing me to wonder why we put up with her.

The two little ones make up for the quirkiness of the older two. They laid their first eggs 2 weeks ago and haven’t stopped. Ruby has laid 14 eggs in a row! I think it’s a record. The older girls always take a break every couple of days, that is when they’re laying at all, but not Ruby our tiny runt of a girl. Hens are born carrying the entire number of ova that will develop into eggs in their lifetime. I hope she’s not using up her stash too quickly. Coco has laid 8 out of 10 days so she’s also doing her part. It’s great fun to be back in the egg business. I was beginning to wonder if it was all worth it.

Look at the posts below for some of the new recipes I’ve been making. I don’t have room to post them here so thought I would share them in individual posts. Also, I’ve finally updated the tabs About Me and Recipes. Check them out and let me know what you think.

Getting on with Life

July 03, 2010

I hope you like the changes to the blog. I think it lightens it a bit and will be easier to read. I’m also adding more content which will be updated in the coming weeks.

Thanks to all of you for your kind wishes, words, cards, and flowers after Lulu’s death. They meant a lot to me. Cleo and Roxanne still seem a little lonely. Roxanne barks, literally like a dog, whenever Cleo leaves her to go lay an egg and both girls have taken to hiding in the nest when they go to bed at night. I guess they feel safer in there. One evening I found them both huddling in the corner of the nest together, like little kids cowering under the bed. Poor babes.

They’re lovin’ this weather though. They’ve taken to nibbling on the flowers on the deck when they come to visit me. Are fuschia buds toxic to chickens? I’ll have to check that out….

I’m starting to think about getting another chicken or two. It’s a lot of work to integrate new birds into a flock so I’m taking it slow, but I’m sure I’ll come around to actually doing it soon. I called a feed store today to find out what they had in stock and they do have Silver Wyandottes, a breed I’m interested in, as well as Rhode Island Reds, the classic Little Red Hen breed. I’d like strong egg layers with decorative feathers. Nothing like asking for a lot, but we’ll see.

In the meantime, I have good news to share. I just finished editing the first round of galleys for my book. If you’re not aware, my memoir cookbook, Chicken and Egg, will be published in Spring 2011 by Chronicle Books. I’m so excited. The galleys looked outstanding, better than I dared hope for! The photos by Alex Farnum are perfect and the design is gorgeous, the entire team at Chronicle does such a fabulous job that I’m very lucky. I’ll be mentioning more about the book in the future, but I wanted everyone to know it’s on track and going to be beautiful!

~ ~ ~

Looking for a signature cooler to serve this summer? Try a Pisco Sour. This national drink of Chile and Peru is made with pisco, a liquor distilled from grapes. Blended with fresh lemon juice and simple syrup and frothed with an egg white (hopefully from your own hens), it’s a refreshing drink made for summer. Trust me, you’ll love it!

Pisco Sour
Print This Recipe

1½ cups pisco
¾ cup simple syrup*
½ cup fresh lemon juice
1 egg white**
1½ cups ice

Combine the pisco, simple syrup, lemon juice and egg white in a blender and blend until smooth and frothy. Add the ice and blend until almost smooth.

Serve in tall thin glasses or wine glasses with a straw.

Serves 6

*To make simple syrup, bring 1 cup water and 1 cup sugar to a boil; simmer gently for 2 to 3 minutes or until the sugar is dissolved. Cool completely.
** This recipe uses raw eggs. You may substitute pasteurized eggs if you wish.