Archive for the ‘clark’s projects’ Category

Project #237 – Chicken Palace

Wednesday, September 23rd, 2009

After weeks of work we finally have a fully functional and permanent chicken coop. It’s two stories, almost all of the wood is recycled, and all together it provides more than 6 square feet of space for each of our three animals.

The chickens knew that it was built especially for them. Before we finished their new residence I placed Elanor the chicken on the roost to see if she would be comfortable. She grabbed on with both feet and refused to let go, not even to go to sleep in the kitchen for one of the last times with her sisters. So, we let them all sleep in their incomplete chicken coop, and they haven’t stopped loving it since. Each night they take the ramp to the second floor and hop one by one onto the roost. They are especially keen on it now that they have a roof and protection from predators.

Clark did all of the construction. I helped with the painting and chicken wire. The top box was made of a box-like wooden coffee table that we got for free from Construction Junction. The posts holding it up were old stair posts that we got for 25 cents each.

It looks good, and I hope it lasts for years and years.

Clark’s Projects – Zuchinni with Ground Lamb

Sunday, August 23rd, 2009

A few days ago we received an email from my brother-in-law, Jon, with the subject title “Best. Dinner. Ever.” It included the following recipe:

1 large zucchini – cut about 1/3 off of top (lengthwise) and scooped out seeds until there was only about ½ and inch of flesh all the way around. Sprinkled garlic salt and pepper and some cayenne on the inside of that

Sautéed 3 cloves garlic chopped, about ¼ cup of onion and ¼ cup of green pepper in olive oil for about 4 minutes until cooked, but not soggy. Put in a bowl

In same pan, I browned ½ lb of ground lamb. Drained and seasoned with thyme, paprika, pepper, salt and added sautéed veggies. Cooked for another 3 minutes.

Stuffed inside hollowed zucchini and kind of heaped it up on top.

Baked at 375 for 35 minutes, covered loosely with tin foil.

Removed and sprinkled gorgonzola cheese over the top and baked for another 5-10 mins uncovered.

LET COOL for 5 mins.


Of course, we had to try it for ourselves. As usual, Jon managed to hit foodie gold. The tastes and textures of this dish seem really complex, but after eating a few bites it starts to feel like comfort food, high-class comfort food, but still warm and cozy.

Clark was a little worried that I wouldn’t want to try it because he has been operating under the mistaken notion for years that I dislike lamb. It’s quite the opposite; lamb is one of my favorite meats and I would be happy to add it to the regular dinner rotation. In fact, I don’t think I’ve ever met a terrestrial meat animal that I didn’t enjoy in one way or another.

I was also pleased that we finally had a use for my caveman-club-sized zucchini. I think this is the first time we’ve used a whole one in one sitting.