These two entrepreneurs have embarked on a new project, that is a job! They are raising chicks and ducks for someone else, keeping a couple of ducks and a few chicks.
They have set up a budget, and are keeping track of expenses, etc. Still, it is the love of these tiny creatures, I believe, that has sparked this business venture.
The five ducks....
They really are so sweet!
On another note, as I am still far from fully recovered from January 31st hand surgery, and am limited in what I can do, (for example, it is time to prune our 2 acre vineyard, and I am mostly not able to do that except in very young, tender vines. Thus poor Freddie has this burden to himself) What I can do, and of course am grateful for, is cook.
One of my (our) favorite meals is chicken fillets, and one of my favorite ways of fixing them has always been Italian...pounded thin, dipped in egg, then Italian bread crumbs, and sauteed. Recently I found a recipe for Thai Chicken Breast, and it is dynamite. Steam 1 c. basmati rice and set aside.
Combine 2 tbs. grated ginger root, 1 large garlic clove chopped, and 1/8 tsp. crushed red pepper flakes, and set aside. Mix 1/2 c. flour with salt and pepper and dredge pounded chicken pieces in this, dip in beaten egg, then into panko bread crumbs. Heat some olive oil in a pan, saute chicken until done, and remove to a warm pan in a low oven to keep warm. Add the ginger mixture to the pan and saute until lightly browned. Add 4 tbs. tamari sauce, 1/2 c. brown sugar, 1/2 c. white wine vinegar and 1 tsp. fish sauce, and bring mixture to a boil. Reduce heat and simmer until sauce is reduced and a thickened a bit
Spoon rice onto plate, place chicken breast over this, and drizzle sauce over all. I sauteed my frozen garden green beans in olive oil with plenty of garlic, and served these along side.
A truly delicious meal.
