Today I went out after work and there were four eggs. three in good condition and one had a hole on the top pecked out the size of a dime. So I threw the cracked egg away and began to feed my pigeons near by. I put the eggs on top of a rabbit hutch and was feeding roller pigeons and as I walked by a blue jay flew away near the rabbit hutch. Now I ha two eggs and one pecked with a hole in it just like the other one from the hen house. So now I am going to get up early and see if a chicken is doing it or the blue jay or both. I am thinking the blue Jay went in and craked the eggs and the chicken saw it and began to eat them too. My son said he will run out each time they cackel and wait and check each chicken to see who it the culprit. I sure hope its the blue jay only but if not we will have chicken stew soup this winter. Bill C

That always happened with mine till they got older,(double yolks)

Composting is a bit of an art and can become an obsession! Putting cooked food in compost is ok for making good compost, but it encourages rats, so best not to. To achieve the best compost have layers of green and brown. Green being plants e.g. weeds, grass cuttings (soft plants) and brown being chopped up brambles & other hard stemmed plants, and shredded paper & cardboard but not too much per layer. Scrap uncooked food from the kitchen can be classed as either the green or the brown layer, but if that's all you ever put in the compost you'll end up with slime. Aim for crumbly dark brown earth like substance which feels clean in your hands and clean to smell. Each time you add a layer give it a watering, don't let it dry out completely. Turn the compost e.g. turn it with a shovel or lift it out and into another bin, every few months. Leave for at least 6-12 months before using. Have a few bins on 3 month availability if you have the space for them, so you always have enough. And remember, compost needs insects working away in it, so stand your compost bin on top of earth not concrete or tiles and don't disturb it too much until you need to turn it.

Look what I just got in my email! A "fake" aioli from Cooking Light, very healthy, low fat, low calorie. What does it taste like? Darned if I know, but I'm one of those odd people who actually LIKE tofu..... Lemon Soy Aioli Here, we've puréed tofu for a low-fat, nutritious take on the traditional garlic mayonnaise. Use the leftovers as a sandwich spread. Ingredients 2 cups water 2 garlic cloves, peeled 8 ounces soft tofu, drained 3 tablespoons fresh lemon juice 1 1/2 tablespoons olive oil 3/4 teaspoon sea salt Preparation Bring 2 cups water to a boil in a small saucepan. Add garlic, and cook 10 minutes. Drain. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes. Combine garlic, tofu, and remaining ingredients in a blender or food processor; process until smooth. Serve with fresh vegetables. Yield 14 servings (serving size: 1 tablespoon) Nutritional Information CALORIES 23(74% from fat); FAT 1.9g (sat 0.3g,mono 1.2g,poly 0.4g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 124mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 0.9g Annie