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The rhythm of life here is different at Floating Axe Farm—even though the “farm” part of that name consists, for now, solely of 16 hens smack dab in the middle of the very awkward, very ugly pullet phase.
Our flock is made up of Red Stars, Black Stars, and Americaunas, and one “mystery chick” we think we’ve identified as a Golden Sussex. This week, they made the transition from solely enclosed living to exploring the safe confines of their run. They’re still too young to really free range (we’ve got a very eager hawk population), but this little taste of freedom for them has also given us a glimpse into the new morning routine we’ll enjoy: out before breakfast, feeding and watering the girls.
Jude is particularly enamored with the hens now that they’re running outside of the box. He has his own little faux whistle sound that he uses to call our dog, Cassiel, that he’s trying out on the chickens. So far, they’re not trained to come. No worries. He’s more than happy to follow them.
After the morning entertainment (and it is entertaining, at this stage at least), we’ve been able to come inside to a hot breakfast thanks to some tinkering with my new favorite kitchen tool, the Instant Pot.( I got mine at nearly half price during the PrimeDay sale, and have seen it reduced that much again fairly recently, so it’s worth stalking the site for a great price.) We’ve tried two different recipes for steel cut oats in the Instant Pot and let me tell you … yum. The first, Blueberries and Cream Steel Cut Oats from This Old Gal, was a huge, huge hit. The second was Creamy Coconut Steel-Cut Oats from flavored. This was my personal favorite, but two people here indicated that they preferred the blueberries and cream version.
I have a feeling that as we add more animals— and therefore, more chores— we’ll become experts at getting even more done before breakfast.