Well, after some truly crappy weather for the past few weekends, we finally got a few sunny days and the Chicken Coop building has begun! Actually, Will and Joe had been working during the evenings at Joe's Woodworking shop. The upside of that is that they had alot of it done before the weekend even started. The downside is that Will now has serious shop envy. I can see power tool wish lists in our future.
By Saturday afternoon the framing was done for the bottom half and Will, Lisa and her friend Brooke spent a few hours building a sturdy but movable if necessary, foundation before the parts to the bottom of the coop were hauled from the shop and up the hill to the site. By the time that was done the sun was starting to set and the bar-b-que was fired up for an impromptu cook out. It was the perfect (and delicious) end to a lovely day. It also gave me an excuse to bake a yogurt cake I've been meaning to try.
This week is spring break and building is pretty much at a stand still until everyone returns (or at least, until Joe does!) but Will and Briton have plans to head over tonight and finish assembling what's there and we are HOPING to get the rest done in one big push next week and the following weekend so that we can get the birds in before there are none to be had. Stick around, Buff Orphington Pullets! We want you! Honestly!
Apple Yogurt Cake
- 1 cup vanilla yogurt
- 1/2 cup sugar + 1/2 cup brown sugar
- 2 eggs
- 1/3 cup vegetable oil
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- one large apple, peeled and finely sliced
Preheat the oven to 360° F and butter the bottom and sides of a 9 inch spring form pan.
In a medium bowl, mix yogurt, sugar, eggs and oil. In a small bowl combine dry ingrediants then gently fold the dry into the wet. Mix just till combined, there will be some lumps. Pour into spring form pan and layer apples on top of the batter then sprinkle with a tablespoon or so of brown sugar.
Bake for 40 minutes, until a cake tester comes out clean and the apples are starting to brown slightly. Remove from the pan and allow to cool slightly (or all the way, but it's yummy warm)I really liked this recipe. it was not too sweet and really, pretty healthy but totally delicious. We had one slice left over which I put in a tin for storage and ate the next day, and I have to say it got better with time so this would be a great make ahead cake. I think next time I might switch the white/brown sugar mix for one cup of vanilla sugar just for kicks. Yumm....
Recipe adapted from Apple and Maple Yogurt Cake from Chocolate and Zucchini.