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Name that Chicken: Guin

Name that Chicken: Guin

Posted by on Jun 27, 2013 in Backyard Brood, Blog, Featured Post | 1 comment

Oh, dear Guin. Are you going to Scarborough Fair? There’s just something magical about you. Your pretty markings and sanguine attitude call to mind all sorts of interesting tales. Is it your coat of many colors? Your exotic eye makeup and sprightly puffy cheeks? The rich layering of variegated feathers that creates the effect of a golden cloak...

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Name that Chicken: Dottie

Name that Chicken: Dottie

Posted by on Jun 17, 2013 in Backyard Brood, Blog, Featured Post | 0 comments

Oh, Dottie. It’s about time for you to stick your beak into things! Until you arrived on the scene, we wouldn’t have thought a chick could be regal. But there you sat, all puffed up and proud in a minky fur coat. While the other chicks drifted to sleep in place by wilting forward in slow motion to the point of falling over, you let your head...

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Name that Chicken: Barbarella

Name that Chicken: Barbarella

Posted by on Jun 6, 2013 in Backyard Brood, Blog, Featured Post | 0 comments

That’s right, little chickie: Your namesake is that Barbarella. Yes, it’s kind of a mouthful, and maybe sometimes we’ll shorten it a wee bit to Barbie or Bella when we’re shouting across the yard at dusk. But how could we not go formally with the whole glorious name of Barbarella? Just look at the resemblance! We won’t make...

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Name That Chicken: Ptera

Name That Chicken: Ptera

Posted by on Jun 5, 2013 in Backyard Brood, Blog, Featured Post | 0 comments

You’re a feisty one, Ptera! We knew this, of course, from day one when you arrived sporting punk rock eyeliner. So innocent-looking! Smaller than the rest, always sitting off in the corner those first few weeks, just keeping to yourself so quietly we worried you might be ill… little did we know you were laying in wait! Ahh! Pterattack! Just...

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InstaPost + Recipe Link

Posted by on Jun 1, 2013 in Blog, Food | 0 comments

http://instagram.com/p/aCe_BOI2Dc/ The recipe I based these on is here and the method is sound, but I did a fair bit of doctoring to the flavors, mainly adding a dressing of olive oil, thyme, shallots, orange juice, zest, and vinegars to up the acid a bit. Thanks Ingrid for the idea! This one’s a show-stopping keeper. Beet jewels!...

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