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Inspired by one of Anna’s recent posts, I bought myself a paella pan during our visit to Chefs’ Warehouse last week.

It’s quite large – 42cm in diameter – and made of black steel, which meant we had to season and blacken it before cooking.

We gave it a test run today for Mother’s Day lunch, and made a paella with duck pieces, chorizo, broadbeans, San Marzano tomatoes and parsley. I adopted Anna’s approach of starting it on the cooktop and finishing it in the oven.  The pan just fits in the oven – the door closes with millimetres to spare!

It was a delicious lunch, and best of all, Pete’s found a spot for me to hang the pan in the pantry.

Have you been celebrating Mother’s Day?  It’s a low key affair at our house, although both my sons made a big effort to be home today, which was very nice.  They’ve been stacking the dishwasher, cleaning the bathroom and vacuuming – and letting me play in the kitchen. Much better gifts than anything they could have bought!

It’s been a while since I’ve posted about the ladies!

We recently moved them onto a bed of dedicated chook fodder.  As we’re a bit behind with the garden, one of the beds wasn’t planted out after the last rotation.  It was full of crops grown from the scattered grain mix the girls hadn’t eaten (millet, wheat, sunflower), as well as an assortment of green weeds.

The hens were in seventh heaven!  They were skipping over the greenery – I’d never seen a chicken skip before – scampering over mountains of plants aided by their flapping wings.

They’re all doing very well – the sudden shortening of days means they’re laying less, and we’re now getting three to five eggs a day.  I’m delighted about this – I don’t want them to wear themselves out, and we  really don’t need that many eggs all the time.

I tried to take some updated portrait shots so you could see how big they’ve all grown.  It took me a couple of days to get them all – the first lot were taken just after the dome rotation, and the second batch the following morning.

Francesca was doing a little dance…

Harriet is the fairest in colour, and sits right in the middle of the pecking order.  She was busy contemplating what her next mouthful was going to be…

Our little Maggie, formerly the most pecked and persecuted member of the flock, has grown into the largest hen of all.  When she was younger, she had all the feathers in her head pecked off by the others, which distressed me enormously.  Now she’s huge and has risen in the social order, and everyone leaves her alone…

Lovely Rosemary sat on Pete’s lap and posed for a closeup.  Hasn’t she grown up to be a big girl!

. . . . .

The following morning I went out again with my camera.  Bertie and Queenie had been moving too quickly to photograph the previous day, and I didn’t want to put up a post without them.

Don’t let the subdued morning light fool you – these two are tough, smart and seriously bossy.  Queenie sits at the top of the pecking order and has since the very beginning; Bertie is her right hand hen.

Bertha rarely stands still, and it took nearly 30 photos to get two good shots of her. Our wild, crooked chicken is still ornery and cantankerous, but Pete loves her to death. She only lifted her head for a photo because he was calling to her…

As you can see, she still has her very distinctive crooked comb.  Steve the vet once described her as matronly, and Steve the brother thinks she might have been stepped on as a chick, which would explain why she’s so lopsided…

Queenie was settled into the nesting box, making little purring noises in her throat.  She continues to rule the roost with an iron claw…

And Harriet was playing ostrich, with her head almost fully buried as she tried to dig grubs out of the soil.  Chickens really do have the fluffiest bottoms!

If you’d like to catch up on all our previous posts about the girls, please have a look at our chicken page, or at our  Cheerful Chickens blog!

Inspired by our recent garden forage, Pete went out hunting for greens again for the salad bowl.  It was a dark, stormy day, but he still managed to find a colander of treasure. He asked me to show you what our almost-winter garden is still providing us with.

There’s a little mesclun lettuce…

Pete’s current favourite – chickweed!   It’s not a weed in our garden though – Pete has deliberately planted it and is carefully cultivating the little patch to ensure we have a supply of winter greens.  As I don’t have any nettles, I’ve been thinking of using these to make a version of Joanna’s gnocchi

The basil plants are still producing happily, although I suspect the recent cold weather might do them in soon…

A little purslane – the plants took a bit of a beating recently when Bob the dog gamboled over them…

Our sea of nasturtiums has returned, just as the other greens in the garden are disappearing.  Below is a photo of the patch from last year – it looks almost exactly the same again now!

My lovely friend Ian gave me some of his wild rocket seeds, and I can now go outside with a pair of scissors and snip off leaves as needed…

And finally, an assortment of herbs – young spearmint, continental parsley, with a few garlic chives hidden in there as well!

It all made for a delicious bowl of salad!

© BryPix.com

“Look at every path closely and deliberately. Try it as many times as you think necessary. Then ask yourself, and yourself alone, one question…

Does this path have a heart?

If it does, the path is good; if it doesn’t, it is of no use. “

Jack Kornfield, The Wise Heart
(quoting Carlos Castaneda)

I had a plate of antipasto and pizza toppings leftover from a recent dinner with friends.

There were slices of pancetta flat, fresh and matured mozzarella, sundried tomato, baked ricotta, fig paste, a few basil leaves and a solitary stuffed chilli pepper…

I chopped all the leftovers up and added them to a batch of Joanna’s white toast bread dough.  I included the antipasto in at the initial kneading stage, and then proceeded as usual, although I baked the dough in two smaller loaf pans rather than one large one (to accommodate the increased bulk).

Even though this lovely, versatile recipe is yeast based, it seems to produce loaves that keep very well –  these were still fresh enough to eat untoasted the following day.

We served the loaves cut into thick slices and slathered with fresh ricotta – a quick and easy mid-week lunch!