...to report that all 4 chickies are doing well.
No. 1 (still unnamed) is definitely a rooster! He bops around the cage, trying unsuccessfully to fly with his stumpy little wings and barging around the floor like he owns the joint.
No. 2 Buttercup, the little yellow chick with brown streaks, is growing rapidly. She is a real mover.... and very pretty. Doesn't like being handled. None of them do.
No. 3 Sable She is the most docile of them at the moment and does this funny thing: When she evacuates, she does the small squat and starts backing up a few steps and then out it comes. Like a dumptruck. hahhahahaha
No. 4 (formerly Wren) is now named Nutmeg or Meg for short. I am 87% certain it's a female and is the cutest of the bunch. Like a tiny version of Sable in coloring with a splash of white around her face.
She is still so much smaller than the rest and has this way of falling asleep on her feet. She moves around, interested in what the others are pecking at but doesn't have their stamina (yet) so she just slows to a stop and her head lowers til her forehead touched the sawdust, and stays like that until someone (usually No 1) bangs into and startles her awake again.
Can you tell I am in loooovve?
Kat gave John this salt block for Christmas and we finally used Saturday for dinner. You set it either on a grill outdoors on cook right there, or you can heat it in your oven under broil for 30 minutes and set it on some bricks on the table and cook there. That is what we did as it is too hot to cook outside now. Well, you could still do it but it isn't what I call a good time.
Here you see us placing thinly sliced tuna, salmon and shrimps on the block. Caution: at first the salt doesn't overpower the meat but apparently the longer the meat stays on the slab, the more the salt releases. So shrimp, which stays longer to cook, gets saltier as the dining continues. Rachel made a terrific mango salsa and salad to go with it and it was great fun to sit at the table and talk and sizzle. In air-conditioning.