Here's Keith, resilient as ever, with three of his girls tonight in the drive, just before we left to eat some dinner at the new Mexican restaurant in Tonganoxie.
Can you see the pip in the egg on the right? When we got home from the restaurant, four of the eggs had pipped. We are still one day away, technically, from the 21st day. The instructions said to fill the water well in the middle, and put a paper towel down. I did splash a little water in it when I moved the incubator from the bedroom to the sideboard in the kitchen. I realized the cheeping was going to get to me for a day. I am hoping all seven chicks hatch between today and tomorrow, and then they'll go out with the others as soon as they are fluffed up.
Chai Chai, at Homestead...from Scratch, has the same incubator, and told me that she pulled the first four of her chicks that hatched because it did not seem like there was enough space in the incubator for all seven, but when Keith and I pulled the egg turner this morning (we thought we had another day), we realized that all seven eggs had chicks in them. I did not candle part way through.
I'm hoping they can all squeeze in until they are all hatched, and in the future, I'll only put three eggs at a time in there.
And here, folks, is Keith's latest harvest from the vegetable garden:
I told Keith he had picked these radishes just right... he has always loved radishes, and he got these when they were still young and sweet, instead of old and tangy. He is changing his diet to eat fresher, unsalted food, including lots of veggies and fruits, so was glad he picked these for his daytime snacks tomorrow. In fact, we spoke with the manager of the restaurant tonight, and he told us their "unsalted" tortillas are made daily, as well as the salsa and the queso blanco. We were glad to hear that, as Keith has given up salted chips.