Last night, when Hubster went to count chickens, he only counted 23. I went out to do a double count – standard practice when one is missing – and sure enough, Wafflette was no where to be found. We did a precursory look, but had to tend to another chicken’s injured toe.
While we were bummed that one of the hens might have become fox fodder, we knew there was a chance that she might have headed out somewhere to brood up. For the time being, I wrote her in the ledger as deceased.
This afternoon, I stepped out to collect eggs. Waking towards the barn, I saw a junked tote that I had set aside to bring to recycling. It had been flipped upside down.
“Might as well snag it to load up singe stuff from the basement for a dump troll this weekend.”
Imagine my surprise when I listed the thing up to find none other than Wafflette and two eggs! She looked up at me, stretched a wing, and then walked off for a drink like nothing had happened.
I’m starting to think she rather enjoyed her night of solitude.
I had a very plesant surprise the other day: my apple jelly set up great! It was the first time I had ever tried making jelly and I’m proud of how it came out. It may be a little on the runnier side, but it’s jelly!
The apricot/apple jelly from the picture, my second batch, is another story. It didn’t even thicken into a syrup. After much angst and research, I went back to the store to pick up a second box of pectin to have a go at it. The plan was to rectify things by re-boiling the jelly, cooking it longer and testing it in a multitude of ways.
Initially I started with nine jars worth of syrup. After cooking it longer, I ended up with seven and a smidge. Things looked to be testing well; even the rest batch in the looked to be jelling up. I went ahead and processed the seven jars in the water bath.
I opened up the test jar this morning. Looks can most definitely be deceiving. While the apricot/apple acts like a jelly from the outside, its still a syrup on the spoon. Granted, it’s a super thick syrup, but it’s still a syrup.
The plus side? It tastes just like the duck sauce from the local American-Chinese restaurant we order take-out from. So, while we don’t have apricot/apple jelly, we do have seven jars of duck sauce.