Bastille - Oblivion (Studio Version)

I heard this song last night for the first time and have had it on repeat ever since.

The white faced black spanish chicken

 

 

These days we have chicks running everywhere!

All ages and sizes,

I just love all their little personalities!

We recently got an order of white faced black Spanish.

 

Have you seen these guys?

Such an unusual and beautiful breed.

 

 

Did you know they are great egg layers?

They do especially well if you live in a

warmer climate (like Texas for example)

They are an ancient Mediterranean breed

that was brought to the U.S. in the early 1800''s.

They were very popular

 from 1825 to around 1895 because of

their large egg size and great egg production.

Unfortunately breeders became focused on breeding

them to enlarge the size of their white face and

earlobes, which caused them to become a less hardy breed.

 Eventually new designer breeds

became more popular for their hardiness and egg production

and soon the white faced black Spanish breed began to

die out.

It's the same story with many of our Heritage breeds.

I would like to see them all make a comeback.

Here at Field+Feathers we are going to be specializing

in this wonderful breed of bird.

We hope to strengthen the hardiness of

the breed and have it more available to the region, as well

as educate people on the importance of preserving

all of our heritage breeds.

 

winter skies

I keep hearing people on the news

complaining about below zero temps,

 makes me so thankful for the

 balmy 50 degree temps we have today.

 

 There is a bit of romance in grey skies,

 it brings out the deep burgundy

 and golds in the grasses.

 It is very quiet out here today,

 almost eerily quiet.

 Still.

 So beautiful.

 

New year, new start

Happy New Year everyone! I wish all of you the best for the year to come. This year will be full of new and exciting changes to come. We will officially be opening our organic farm to the public, selling at farmers markets and selling our herbs online. I'll admit I'm completely freaked out, but in a good way! I feel like we finally figured out what grows best in our area and picked up a few tricks along the way, so wish us luck, we'll need all we can get!

 

 

 

 

Bourbon Bacon Jalapeno chocolate chip cookies = savory sweet goodness

I think I have just made the Frankenstein of cookies, but damn they are good!
I love the taste of fresh jalapenos and when u pair that with bourbon and bacon its like cookie heaven...
Here's what you need:

3/4 pound center cut thick bacon, 1/2-inch diced
2 1/2 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup reserved bacon fat, chilled
3/4 cup granulated white sugar
3/4 cup packed brown sugar
3 Tablespoons Bourbon (I used Bird Dog brand)
1 teaspoon vanilla extract
2 large eggs
1 bag of nestle choc chips (12oz)
1 c. Chopped pecans
2 lrg jalapenos finely chopped

1. In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.

2. Preheat the oven to 375 degrees F. In a medium bowl, mix together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate.  Drop by rounded tablespoonfuls onto cookie sheets. Top each dough blob with about a tsp of the fresh chopped jalapenos. Bake 9-11 minutes. store in the fridge for up to a week and in the freezer up to 6 wks.

TIP: If you notice your cookies are coming out a little flat, try chilling your dough in the freezer for about 20 minutes, I figured out it helps a ton!