The chicks are starting to develop, in this video I go over how to candle eggs and give a few tips about incubating chicken eggs.

How is your sourdough journey going? I'm working hard on my master class, It'll be up soon.

So it's been a while since our baby goats were born and it's way past time for an update. I think I'll do this weekly for you guys to see how things are going on the homestead.

Spring equals chicks and baby animals that's just a given. It's not something created by Cadbury to sell their easter candy, though they help (their so cute). Spring is a time of new beginnings, the buds on the trees, daffodils, pussywillows, and babies. I've filled the incubator with a dozen eggs and we have a hen sitting on a dozen eggs. In the future I'll do a master class on how to incubate eggs. It's on the list sourdough first, but keep you eye out for it if your interested in learning this skill.

Ingredients - 1 pie crust (store-bought or homemade) - 5 eggs - 1 cup milk or cream - 1 cup shredded cheese - 4–5 strips bacon, cooked and crumbled - ¼–½ onion, diced - Salt and pepper Instructions 1. Preheat your oven to 375°F (190°C). 2. Cook the bacon over medium heat until crispy. Remove and crumble. In the same pan, sauté the diced onion in a small amount of bacon fat until soft and lightly golden. 3. Mix the Eggs in a bowl, whisk togethe until fully combined. 4. Place your pie crust into a pie dish. Add: - Cooked bacon - Sautéed onions - Shredded cheese Pour the egg mixture evenly over the top 5. Bake for 35–45 minutes, or until the center is just set.(It should have a slight jiggle but not be liquid.) Notes - Do not overbake — this keeps the quiche soft and creamy - Easily adaptable — swap bacon for ham, add vegetables, or change the cheese - Great for using up what you already have in the fridge