Friday, June 18, 2010

The turkeys arrived!!!

They are adorable and amazing. Tom dunked their tiny heads in the water for them to learn where to go and we put down lots of egg cartons filled with feed so they’d be stumbling over grain constantly. I can’t believe how fast they have grown and it has only been a few days. It’s amazing how cute they started out, I know it won’t last long. I have a guess at who are boys, there is a little button of a snood on about ½ of them and since the girlies don’t get the dangly snood I have to assume it is a hint at who the boys are.

Well, I seem to be better at keeping Facebook updated than I do the blog so please be sure to check us out at

Saturday, June 5, 2010

Yummy, Yummy, Quail Egg Recipe

Have I got a recipe for you. You can do these Quail Egg Nests as an appetizer or and a breakfast food depending on which meat you use. If you use prosciutto they look very elegant and make fantastic hors d'oeuvres. I found the idea in a Martha Stewart Weddings Magazine, but she never provided a recipe. After testing this out in my home my test subjects, my husband, Tom, and our dogs, a 7 month old Mini Doxie names Baby Girl, and Pip, our almost 5 year old English Mastiff, I found that if you’re looking for a fun breakfast these work for picky eaters, breakfast on the run, or just an everyday breakfast when using bacon or turkey bacon. You can use any herbs, fresh or dried, even though I think Martha would say, always fresh, organically grown, properly pruned herbs bushes in your very own arboretum you call a backyard.

Quail Egg Nest

Makes 10 nests


10 quail eggs
8oz of prosciutto, thin bacon, or turkey bacon
1-2 teaspoons chopped of any fresh herb:
-flat-leaf parsley
Coarse salt and freshly ground pepper
(Optional) 10 slivers of garlic


1.Preheat oven to 350 degrees F.

2.Line mini muffin tin holes with prosciutto or other meat.

3.Break 1 quail egg into each lined mini muffin hole.

4.Sprinkle each egg with herbs, salt and pepper to taste.

5.Optional: add slice of garlic clove to garnish

6.Bake in preheated oven for 15-20 minutes or until eggs are firm.

7.Serve with toasted quartered bread.