Chickens & cold pie

I have been badgering Doug for backyard chickens for EVER. This is a man who almost never tells me no but he used his veto power over chickens. I wanted backyard chickens for a number of reasons, one being that I'm a country girl at heart, having spent good portions of my childhood at my grandparents and great-grandparents homes in the county. After much begging and pleading and thanks in large part to my uncle, I wore Doug down and he finally agreed to two Buff Orphingtons. My uncle got the chicks while we were driving out west back in June and they've been living at his house ever since. We went to visit them back in July and they were in that awkward not a chick anymore but not yet a full fledged hen stage. Anyway, before the chickens can come live in our backyard we have to get their 'house' situated. Doug had considered building a coop from scratch but with the heat and the lack of A/C in his wood shop he decided to buy one that was pre-made online. It came in pieces on Friday in two very large boxes and Saturday in our living room he put it together. It looks pretty darn good I think and Doug says its very well made. We still have to build the chicken run that the chickens will hang out in during the day while we're at work but Doug's drawn up plans and hopefully the run will be completed in the next few weeks so the chickens can come to our house before the end of the month.

While Doug was slaving away in the living room, I was two rooms away making Key Lime Pie in the kitchen. Rebecca at Ezra Pound Cake is such a bad influence, she tweets about the delicious things she's made, which promptly makes me want to make whatever it is she's made. Which is how I ended up making Key Lime Pie Saturday afternoon. The main appeal of making the pie was that I knew it would be a cold pie and that sounded delicious since Memphis in August is something akin to Hades. Rebecca's recipe is on her blog here. It was quick and simple and very good. I skipped the whipped cream though because I wanted a pie that was more tart than sweet.

Stay tuned for future chicken updates.