Two things I have been meaning to follow up on. First, many people have been asking after the chickens. They are doing well, and laying more eggs than I would have expected. They recently passed their fourth birthday, which is longer than most chickens get to live.
(I have not been able to find out how long a chicken lives. Apparently it’s not something that happens very often. They usually suffer an untimely demise long before then. I did read about one chicken that was ten years old.)
Harriett (the red one) has long since gone through chicken menopause and stopped laying. She has also continued to develop the secondary sex characteristics of a rooster, including an impressive set of spurs, and long pointed hackle feathers. Dolly (the black one) has been working herself up to a proper rooster crow mid-mornings, but is still laying eggs. And Martha (the blonde one) quietly but steadily lays an egg almost every day.
It took them a long time to start laying this year, but last month I collected 28 eggs over 31 days. Not too shabby, ladies!
As for mayo, last week I mentioned trying my hand at it. Gayle sent me this recipe which worked quite well. However, next time I will only use half the salt (or less).
Homemade mayo turns out to be fairly tasty. However, it only holds in the fridge for 3-5 days, and I would only ever make it with eggs from my own chickens (or another very reputable source). But it’s the only way to get mayonnaise that doesn’t have sugar in it.
Have you ever tried to actually avoid eating any sugar at all? It is hard! I find sugar in all sorts of things you wouldn’t expect, from roasted chicken to salad dressing (all of them) to salted peanuts.
(Update for those who care: I changed the link to the mayo recipe, this is the recipe I have tried. Not sure about the one I originally linked to, sorry!)