Anyhoo, in response to my lament that buttermilk was expensive, she said, why don't you make it? And then gave me the directions for it: "Save 1/4 cup of that starter, add to 1 cup milk in a jar on the counter covered with paper towel until it sets up then refrigerate. In a week take 1/4 of that and make a new batch if you haven't used it all yet. If you need more use that same ratio the night before you need it." Well, the other day I went ahead and did it. I left the mixture on the counter over night not really knowing what to expect. How long do I let this sit? I anxiously posted on Annette's Facebook page, needing first-time buttermilk-making hand-holding. I made it through the night and in the morning looked at my jar: thick and goopy, it looked like thick buttermilk or thin yogurt. I'm sort of excited about it. How easy was that? Here's a page that explains making buttermilk in detail for those of you looking to expand your buttermilk horizons.
In other news, the chickens are really doing well! They are up to four eggs a day, which is plenty for this little family and deserving friends. They are still very shy though, unless it's snack time when I bring them little goodies. Then they get all bold. But they seem to stay indoors mostly, even though they have an outdoor run that's a pretty decent size, so there aren't many pictures of them. I haven't started letting them free-range, but intend to. Our friends are having a fox issue at the moment, and I can't help but to think that predators are still really hungry these last cold days. I'll wait until it gets a little warmer out, and a little greener.
I ate the Big Egg the other day and it was indeed a double. It was really two whole eggs, not just two little yolks like you sometimes see. I had it for breakfast, scrambled. Mmm, big egg.