Tuesday, October 14, 2008

Test Complete!

So, I took my test on neurophysiology and neuroanesthesia today. Whew - I'm glad that's over! I studied like a fiend for that test, and I think (I hope) it paid off. I did guess on a few answers, but overall I'm sure I passed and reasonably sure I got a decent grade. So, we'll find out sometime next week.

Now it's time for some catching up - I neglected almost everything to study for the last week or so, and everyone on the farm has been very indulgent about that. I'll spend the next few days trying to make up for that to some degree, although before you know it there will be another test! Still, this is temporary, as I keep reminding myself.

The hens are starting to cut back on their egg-laying; we're getting maybe 6 eggs a day now. That's plenty, because we have a refrigerator full of eggs in the garage, and eggs keep for a long time. We could extend the egg-laying season by putting a light in the chicken coop, but I'm not sure I want to stress my girls to that extent. Eggs can be frozen for baking , so if we can put up enough eggs to get through the winter baking season, we might be okay. I guess we need to do some research and see how much stress the extra light really is and decide if we want to mess with it or not.

Okay, that's it for today - have a great evening, everyone!



Amy said...

Glad your test went well....I didn't know you could freeze eggs! I don't have any chickens but if they have them on sale at the grocery store!! My husband will die when I tell him this--'cause I used to freeze milk when they had a really good sale! I think he thinks it's unnatural!

Thistledew Farm said...

I think you can freeze them, don't they sell some egg products in the freezer section? I'm in for the research to see about doing it. And Hurray! on the test. I'm sure you did great.

Thistledew Farm said...

FREEZING EGGS If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen - not in the shell, of course. Only freeze clean, fresh eggs.

WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.

YOLKS Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).

WHOLE EGGS Beat just until blended, pour into freezer containers. seal tightly, label with the number of eggs and the date, and freeze.

Terri said...

Amy, I've frozen milk before, but Ron hates it, too - even though the milk tastes fine!


Terri said...

Melissa, thanks for your indulgence while I studies - I think it paid off. And I'm sorry I made you listen to the lectures! :)

Yes, I think we need to freeze some eggs. I'm on call tonight and then have all day free tomorrow - perhaps I'll work on that.