As queer as a hairy egg!!!!

Fine saying, this time a true enough saying. .. for yesterday,  the hens layed a “queer egg” …
Doesn’t look too bad  does it. .


But this is a first  (one of many this week).. more of that later. .

This egg is soft.


Perfectly ok and will be fine to use, the shell is formed but not fully.


Odd!! It even bounces !!!!!


Now.. Having read up on the “queer egg” there’s a number of causes, none of which really apply, they range from not enough calcium to age to “too hot”.
So calcium, they get a balanced diet  and are free range. .plus oyster shell supplement.
As for age, not really “to old” as they are about 2 or 3…
And as for to hot…. in this minus 5 night’s and damned cold days.. probably not

So…. It kinda boils down to just coming back on to lay..
The hen’s have been a bit shy on the egg front for six weeks or more, however, since the start of the month I’ve been getting around 3 a day on average. . This means  they will start to keep themselves in feed … friends pay the hens pocket money, so they can buy their own grub, they’ve even got their own little purse 😆😆😆😆

Getting back to  firsts this week,  I’ve  been to the tyneside cinema  and it looks like a good place for an evening out. .. there’s a cafe  just off pilgrim street that has events on and the cinema look mint, real cinema. . Not like these multi plex jobbies. .

Also… another first.. took a look inside the sage building. . Impressive,  must go and see some form of entertainment there. . ..

Next first was the old baltic flour mill.. (art gallery now) took a cursory look at what I can only describe as 4 yr old art, something my nephew could do better :?:? then spent a very pleasant couple of hours in the viewing deck with good company and a glass of wine.

Some facts about the old flour mill. .
Opened as a working flour mill in 1950 by Rank Hovis with a silo capacity of 22,000 tonnes. It was equipped with the most modern and efficient machinery of the time although the building was actually designed in the late 1930s.
An animal food mill extension was added in 1957.
At its height the mill employed around 300 people and about 100 were still employed when the company closed the mill in 1981.
The attached warehouse (now demolished) stored 5,000 tonnes and it could despatch 240 tonnes of grain per hour.
The building is 42 m high (almost 138 ft). It is 24 m wide (almost 79 ft) and 52 m in length (170 ft).
The building was designed before the Second World War by Hull-based architects, Gelder and Kitchen.
The Baltic Flour Mills served as a model for other mills built by Rank as part of a reconstruction programme after the Second World War.
Theories about the origins of the name of the mills include being named after the Baltic Exchange in London which was the hub of wheat trading for many years or after the fact some of the grain came from the Baltic area.
Most probably named after the Baltic Sea as other Rank Hovis Mills around the country – Ocean Mill, Solent Mill, Atlantic Mill – were named after seas or rivers. Rank’s London HQ was called Baltic House.
The building still contains the grain hoppers which are individually numbered and run almost the whole height of the building.
Talented young architect Dominic Williams of Ellis Williams Architects won an international design competition in 1994 to convert the building.
The Arts Council of England’s National Lottery fund backed the project with £33.4 million for building costs and £1.5 million a year for five years for running costs.

Although it closed in 1981.. I still remember it being used in 1985! I had to pass by there frequently in my role as  stores runner for the  then under construction cloud factory.

My last “first” is this… has anyone tried cutting some nice iceberg lettuce. .putting it in a bowl  then layering some home made chicken broth over it?


Absolutely delicious


The combinations of crisp and hot plus the soft veg and thin stock. mm. Mmmmm.

Anyway that’ll do  till next week. .

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