The path to the chicken coop is getting easier to trudge.  With all the snow we had last week it became a little annoying to wade through it multiple times a day to check on things.  We still have snow everywhere but our footsteps have stomped away most of the snow on the way to the coop so it’s easier to walk although I do find myself getting grumpy at times.  “Why did we put it so far from the house?” “The snow is blinding me!”  “Oh I just got some in my shoe”  “I hate snow”  “Slip”  “Fall” “trip”.  I spent more time down there this morning simply because although the wind was blowing quite a bit, the sun was shining and there was an actual warmth.  I said hello to the rabbits and the chickens said hello to me.  I sat down on the feed bag and a chicken hopped on my lap.  One sat on the rabbit cage right behind me and softly pecked my hair.  They are curious birds.

Invariably, we have a cat visitor or two, as well.  The chickens become nervous.

They like to sink down into the hay to lay their egg and I always think to myself that they seem to enjoy the time spent waiting for it to arrive.  I watch them fuss and arrange the hay strand by strand and get as comfortable as possible.  If another hen comes too close, the one sitting makes an ugly caw  which means “Get away from me!”

They do not fancy the snow and do not go far these days.  I prop the door open for fresh air and they hop in and out of the coop.

A favorite egg laying spot.

another curious cat visitor

He ended up with no where to go, so he had to back shuffle until he could jump back down.  It was cute because he stirred up dust along the way.

Some of the hens melted down to the floor in the sleepy sunshine.  They stretched out their wings to soak in some healing rays.

As soon as a hen was done, I took her egg and put it in my pocket.  (They would rather me let them eat them).  I have over a dozen saved in this way.  What to make?

How about Cherry Bars?

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
1/4 almond extract
3 cups flour
1 teaspoon salt
2 (21 oz) cans cherry pie filling

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the extracts.  Combine flour and salt; gradually add to the creamed mixture just until combined.

Spread 3 cups batter into a greased 15 by 10 by 1 inch baking pan.  Spread with pie filling.  Drop the remaining batter by teaspoonfuls over filling.  Bake at 350 for 30-35 minutes or until done.  Cool on a wire rack.  Combine *the glaze ingredients; drizzle over the top.  Cut into bars.  Yield: 5 dozen

*THE GLAZE
I cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3 Tablespoons milk

recipe source:  taste of home baking classics cookbook  pg 370