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Small chicken coops are in much demand. Lots of people are showing interest in raising chickens these days. They have understood that by keeping chickens they can have great profit for themselves. Chickens are one of the most beneficial pets. Chicken can provide eggs as well as meat.

You can keep them for yourselves or you can sell them to earn some extra money. If you want to raise a small number of chickens then you need to build chicken coops for them. Chicken coops are one of the most essential parts of raising chickens. You can either purchase a coop or you can even build one yourself. You will need a few hours to build a small coop.

The first tips to build small chicken coops are to keep out the harmful predators and save the chickens from harsh weather. Build the chicken house in such a way that predators are unable to reach your chickens. For this first of all you need to choose the right location for your small chicken coop. Other than this, you must also choose thick materials to build the walls and floors of the chicken coop.

Always use thick wire mesh to build the windows, doors and the vents. There are lots of benefits of small coops. First of all they do not tend to take up much space and secondly they are portable and can even be made mobile. You can easily carry these small chicken houses wherever you want.

These kinds of mobile chicken coops are very much advantageous and are the best choice for few chickens. Other than this the small coops are also quite easy to maintain. You can easily clean them. The other benefit of building small chicken house is that they are less expensive. Small houses will require fewer materials and hence the cost will surely come down.

You just need to invest a minimum amount of money for the smaller pens. Other than this, the cost of maintenance will also come down. Another great advantage is that you will have to spend less time to build it. You can even purchase the smaller pens from the stores or even online.

You can even be a lot more creative with these small chicken houses. You can sketch the blueprint on a paper and then start building the coop. do you know that you can even improve the look of your backyard with the help of a good looking chicken coop. Therefore get the best plan ideas for your small chicken coops online.

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Chickens roaming around in the house, you say! Impossible!

But it’s very possible. In fact chickens make fine indoor pets for your children. They take up little room, they cost only “chicken feed” to maintain and they provide endless hours of entertainment for your kids and their friends. You can even choose a bantum or small breed, about a quarter to half the size of a standard chicken, to save space.

There are a few simple requirements for keeping pet chickens successfully.

1.) Cleanliness

Obviously, chickens can’t be housebroken. Many fond chicken owners say that any mess the chicken makes is easily cleaned up and they don’t mind. You can keep your home really pristine by putting your indoor chickens into diapers. This is not as bizarre as it seems. Practical, attractive diapers for chickens are available via the Internet. Chicken get used to wearing them quickly. Search for “chicken diapers” and you will find suppliers. You can also keep your chicken confined to certain areas of the house where you don’t mind doing a little wiping up. Children can be given this responsibility.

2.) Protection from other pets.

Your dog may want to chase your chickens so you will have to train it to leave the birds alone. Do this by keeping your dog on a leash and reprimanding it sharply each time it shows aggression toward the chickens until you feel you can rely on it to share space peacefully. Cats will generally leave adult chickens alone but can’t be trusted around baby chicks. On the other hand, chickens will bravely peck any pushy pet on it’s sensitive nose and will even gang up if necessary. After a few painful beak jabs, even a large dog or cat will steer clear.

3.) Safe shelter at night.

Never leave your chickens outdoors in the yard after dark. They must either have a safe coop or stay in the house. Otherwise predators such as raccoon, foxes, weasels, skunks, cats, etc. will soon make off with them. A roomy cage inside the house will keep your chickens out of trouble when you are not around. A pet carrier will do fine for a chicken to sleep in at night.

4.) Keep only hens.

Roosters, though very handsome, are noisy, territorial and will keep trying to mate with the hens. Roosters really do get up with the sun and, when they do, they crow at the top of their lungs to declare they own your house. A rooster is not likely to be happy indoors.

5.) Raise your pet chicken from a chick.

Your chick will be socialized from the start and be easily handled. It will follow your children about and sit in their laps. It only takes a few weeks for the chick to become a full sized chicken so the time goes fast.

6.) Your kids can train their pet chickens.

Chickens can be trained to do simple tricks, like come when called or peck at a given target. All it takes is a little patience and lots of food treats. Kids love thinking up new tricks and teaching their chickens to perform. Only kindness and food rewards work, never anger or punishment.

So if you don’t want to take on a dog or a cat, but want a low-cost, easy-to-keep pet that will interact with your children, then pet chickens might just be right for your family.

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Raising chickens for eggs is the latest growing trend around the world. Both in country and urban areas people are making the decision to raise chickens for eggs. Join the urban revolution and you too could have a fresh daily supply of great tasting eggs for your table. Raising chickens for eggs can be far more beneficial than just producing your own eggs. They also make great pets, are very friendly if you raise them correctly, and will give you and your children many hours of fun and amusement.

There are five basic steps to raising chickens for eggs.

The first thing you need to do when making the decision to raise chickens for eggs is to find out if you are allowed by law to keep chickens in your back yard. This varies significantly around the world. For example in New York City you can have as many chickens as you like but you are not allowed to have roosters because their crowing may disturb your neighbours. In London you are also allowed to keep chickens but in some cities it is totally banned. There is a growing movement of people protesting in these cities so that they too can enjoy the experience of raising chickens for eggs.
Look at the space you have available in your yard. Chickens do not need a lot of room but the size of the chicken run will determine the number of chickens you will be able to raise. It is not necessary to have a huge flock and if you are just starting out I would recommend 3 to 6 chickens. This will allow you to manage your flock easily and as laying chickens will produce approximately one egg each per day, you will have plenty of eggs.
The chicken coop is your next consideration. You can buy ready made chicken coops or you can make your own. A simple steel garden shed can be converted into a chicken house and recently I saw a childrens cubby house that was no longer being used, converted into a great chicken coop. There are some really inventive coops around, let your imagination run free. You need to make sure your chickens are protected from the weather, have a place to roost at night and have some nesting boxes to lay their eggs in. Also they need to be locked in every night so that predators can’t get to them. This is very important.
Ordering your chickens is next. Do you want to raise them from baby chicks or do you want chickens that are ready to lay. Baby chicks are more time consuming and you have to wait for them to grow up before you get your eggs, but children find them irresistible and can develop relationships with them right from the start. However if you are new to raising chickens then I would recommend you buy hens that are ready to lay. You can get them at your local fodder store or you can order them and have them delivered to your door depending of course on where you are in the world.
Enjoying your chickens is the next step. Make sure they have fresh clean water, this is very important for their health. If you want to save time, you can buy automatic waterer’s that will ensure they have fresh water all the time. You just hook the waterer up to a hose and the chickens will always have clean water. They need feeding every day with grain or pellets and all your kitchen and garden scraps. Providing them with scraps and green food i.e. weeds, is the secret to producing great tasting eggs. You can also save time by having automatic feeders as well but I find that I end up feeding the local bird population as well if I do this so I prefer to feed them daily myself when I collect the eggs. Scattering grain and scraps around their yard is not difficult.

Pronto Pollo Scone Foods

If you are looking for a versatile food that is simple to prepare, you need look no further than your friendly chicken. You will never again have to invest more than 30 minutes in preparing a good meal for your family when you choose one of the many baked chicken recipes or marinated recipes for chicken.

Make sure you never run out of chicken in your freezer!

Invest in a Food Saver

One way you can make preparing baked chicken recipes really easy is to invest in a Food Saver. For a top of the line device you will have to spend about $100 but you will find the ease of cooking well worth the investment.

Simply create several different baked chicken recipes and use the Food Saver to prepare them for the freezer, then the next time you want a quick delicious meal you will not have to call for a pizza, just thaw and cook!

Take one trimmed chicken breast…

Baked chicken recipes are the simplest way to create an easy dinner. Trimmed chicken breast is a great baked dish and all you need is a touch of seasonings like the Monterey Chicken seasoning from McCormick brand. Sprinkle your chicken with this or your other favorite seasoning and bake for around 18 minutes.

While the baked chicken recipe bubbles along prepare your favorite vegetables and pasta for a healthy quick meal.

A hearty chicken salad

For the family on the go a hearty chicken salad is always a great choice. Here again is a great place for a Food Saver device. You can seal your chicken in a balsamic vinaigrette and then save it for a later date. Your chicken will absorb the tasty marinade leaving it primed and ready for a delicious salad.

Pop your chicken in the oven for about 18 minutes on 350 degrees. While you wait for the chicken, you can begin preparing the greens for your salad, slice some tomatoes, cucumbers, crumble a boiled egg or two and toss in some croutons. Then toss it all with your favorite dressing and top with baked chicken, sliced julienne.

Hundreds of options!

These are merely two quick baked chicken recipes but rest assured there are literally hundreds of options. Chicken has to be one of the most flexible foods you can work with and besides experimenting, can be fun.

For you bachelors out there, you will find chicken is not only a great meal choice, but is also fantastic for showing off for a special lady.

Baked chicken recipes are definitely the way to go for a quick, delicious and easy meal.

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Yesterday my six-year-old son Ben asked if he could have an egg sandwich in his lunchbox – but only if it was the same as his granny’s egg sandwiches. I rang her for the recipe and here it is.

The night before the sandwich is needed, hard boil one or two eggs (for about ten minutes), then use a spoon to take them out of the pan (or you will scald your fingers) and leave them in a mug or glass of water to cool. I meant the eggs, but if you did scald your fingers I recommend soaking them as well.

A word of warning: if the water level is too high you may encounter the Archimedes Principle, but you probably won’t be saying “Eureka!”

Stand for a minute, then go to bed.

In the morning, prepare at least two pieces of bread. Ideally this would be home-made, and if so, you might consider making the thicker crust variety as it holds together better. Once you have cut the end piece off the loaf, my mum recommends up-ending the loaf and spreading the butter onto the end of it before you cut each individual slice. That way the bread is less likely to fall apart (essential if you want very thin slices, as used for cucumber sandwiches).

Take the eggs out of the water (use a spoon if the water level is high), remove and discard the shells, then slice up the eggs – maybe in a bowl – and mash them with a fork.

Don’t use margarine for the next part.

Add soft butter and/or mayonnaise according to taste until the concoction acquires a creamy consistency which will bond easily with the butter on the bread. That’s the key to the success of the whole mission.

If the sandwich is for an adult, add salt and pepper and even chopped parsley to taste. If for a child, omit that step.

Spread the eggy mixture onto one of your buttered slices (buttered side up), place another one (buttered side down) on top and cut the resulting sandwich the way you like it.

Put it in your lunchbox, take it to school, eat and enjoy.

Pronto Pollo Sandwiches

This sandwich recipe was inspired by a trip to New Orleans. I had heard about the famous muffuletta sandwich, and was excited to try it. I was not disappointed.

The main ingredients are salami, mortadella, Italian ham, provolone, olive salad dressing and of course, the muffuletta bread. The olive dressing is the core of this sandwich. It is Italian in nature and consists of olives, olive oil, cauliflower, carrots, celery, sweet peppers, capers and spices.

I went to my local supermarket when I returned home, and was happy to find the dressing. I found it in the aisle by the pickles and olives. When I ran out of the ingredients in my home for muffulettas, I decided to experiment with the dressing. My first attempt ended up as my best. This is the recipe I came up with:

What you need:

1/2 c cooked chicken breast, shredded
raw baby spinach
2 T light mayonnaise
4 very thin slices of ham, or shaved ham
2 slices multi-grain or whole wheat bread
2 T Italian Olive Salad dressing

What you do:

Spread 1 T mayonnaise on each slice of bread. Layer baby spinach on one slice. Place chicken on top of spinach. Place 3 slices of ham onto chicken. Spread olive salad dressing over ham. Cover with remaining slice of ham, then remaining slice of bread. May alter mayo and/or olive salad amounts per taste.

My family as well as myself, are infatuated with this easy to make sandwich recipe. I hope you are as well.

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Pizza! The Movie was an ambitious project to begin with. On the surface making pizza seems simple enough. alright, you make dough with water, yeast, salt and maybe add some olive oil. Stretch out the dough, throw on a little olive oil, some tomatoes, some cheese and pepperoni or whatever. It’s easy. Right?

Not so to anyone who has made pizza from the heart, and certainly not for someone who makes a movie with heart about pizza. Pizza! The Movie will not be all things to all people. The film does not pretend to be. There will be pizza fans who are disappointed. After all fimmaker Michael Dorian had to narrow his focus.

Dorian has done an excellent job of hitting all of the high spots of pizza. He tackles New York Pizza, Neapolitan pizza and Pepe’s pizza. He discusses Chicago Deep Dish pizza. He uncovers the Chicago Deep Dish controversy. He travels the country from end to end searching out snippets and facts about the pizza culture.He interviews Peter Reinhart of American Pie, he talks to Chris Bianco, of Pizzeria Bianco, I even noticed Gary Bimonte of Pepe’s comparing good pizza to a home-run.

He touches on Pizza Delivery Drivers, featuring a clip from another movie about Pizza Delivery Drivers. He talks to pizza fans of all ethnic flavors and tastes. Dorian left no pizza box unopened or pizza pie untasted.

He uncovers several myths and tales about pizza. One of the brightest moments of the film is an uncensored interview with Ed LaDou, the inventor of California pizza. LaDou was the unsung creator of Wolfgang Puck’s Pizza as well as the creator of the menu for California Pizza Kitchen. Ed LaDou is truly one the Legends of Pizza. Both Puck and the owners of CPK, understandably, declined to be interviewed for this film.

Dorian, however, needed a focus, to pull the movie together. The stage is set, the lights are dimmed. Enter Tony Gemignani, five time World Champion Pizza Thrower, owner of Pyzano’s of California and head of the U.S. Pizza Team. Tony’s struggles are chronicled as he faces a major dispute in a Pizza Tossing Championship. The drama unfolds as the two major pizza magazines of the pizza industry (PMQ and Pizza Today) are pitted against one another.

We follow Tony and his new team The World Pizza Champions to Italy to compete against other countries in Pizza Tossing, dough stretching and other pizza realted events. Tony shows his passion and emotions for all things pizza.

This is a must see film for anyone who ever enjoyed a pizza. This film captures the taste and essence of pizza right up to the end. The use of Joe Dolce’s incredible anthem “Pizza, Pizza”, for the closing credits, is a clever addition.

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You’ve heard the expression “Don’t judge a book by its cover”, so should you judge a pizza by its look? When it comes to food, appearance is a major factor in a persons review of a food product. Pizza is consumed at a rate of approximately 350 slices per second in the United States. This statistic alone stands to reason that all pizza shops should concentrate on the appearance of their pizza. Besides appearance, how else can one judge the overall expectations that a slice of pizza should offer your taste bud’s? Here is a list of what we look for when reviewing a pizza.

Appearance of a pizza can do wonders for the overall taste! When you receive your pizza and flip open the box, you are expecting to find a product that is satisfying to your eyes. You quickly glance over the meat and veggie toppings and the cheese in hopes that they are evenly distributed over the whole pizza. Next you quickly glance at the crust to ensure that it isn’t burnt. Finally your hands reach for a slice of that heaven and hope that the pizza is actually cut all the way through the crust.

Topping distribution on your pizza is a quality issue that so many pizza shops often deal with. In order to have a proper bake and appearance of a pizza, the pizza toppings should be evenly distributed over the entire pizza. If the pizza toppings aren’t evenly distributed over the pizza, this can lead to a doughy center. When this happens, it is often referred to as center loading meaning that the pizza toppings are bunched near the center of the pizza.

Another factor in reviewing pizza is the cheese. Pizza shops use a variety of different cheeses some use mozzarella, while others use provolone, and some even use a blend. For most pizzerias the cheese is what makes their pizza, it’s that stringy flavorful topping that we all love. Some pizza shops will load up your pizza with 100% real cheese while others may seem to be a little stingy and use a cheese that maybe oil filled. The overall expectation of cheese should be that it covers the pizza to give a great appearance.

The final factor that you should take into consideration when reviewing a pizza is the dough quality. A great pizza dough will be filled with flavor and have a nice crunchy outside with a soft chewy inside. This can be accomplished by a number of factors the overall pizza dough recipe, the kind of flour that is used, and the bake of the pizza. When you are reviewing a pizza, you should check to see if the crust has a nice even golden brown appearance. If the crust isn’t evenly baked, then you will find different shades of golden brown over the entire pizza. Another factor to check is spotting on the pizza crust, if you find small circles with dark shades of brown on your pizza crust, this could mean that your pizza dough wasn’t very fresh.

Using these four factors can help you make a great decision when deciding on which pizzeria you are going to offer your hard earned money to. We as Americans love to eat pizza so next time you dive into that doughy goodness, perform your own pizza review and you might just find out some interesting results.

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The Chicago-style “deep-dish” pizza that many people love was invented at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno’s founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the famous recipe.

The pizza’s foundation is simple. It uses a thick layer of dough (made with olive oil and cornmeal) that is formed to a deep round pan and pulled up the sides. The pizza crust is then parbaked before the toppings are added to give it greater spring.

Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen or cooled. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated “crust” or other externally desirable qualities that are difficult to preserve once fully cooked.

The crust is then covered with cheese (generally sliced mozzarella) and covered with meats and/or vegetables such as Italian sausage, onions, and bell peppers. A sauce consisting of crushed or pureed tomatoes is then added. Usually this is topped with a grated cheese blend to add additional flavor. On the usual pizza, about a pound of cheese is added. Because of the amount of ingredients in this style of pizza, it is usually eaten with a knife and fork. It’s quite messy to eat with your fingers.

In addition to Uno, additional famous deep-dish restaurants include Uno’s companion restaurant Due, which was opened just down the block by Sewell in 1955. However, a year before, in 1954, The Original Gino’s Pizza, located on Rush Street, opened its doors, and 12 years later in 1966, Gino’s East opened. Other deep dish restaurants include Edwardo’s, Connie’s, Giordano’s, Carmen’s, Pizano’s (which is owned by Rudy Malnati’s son, Rudy Jr.), and Lou Malnati’s (which was begun by another of Rudy Malnati’s sons and is now run by his grandsons and has 26 Chicago area locations).

Chicago deep-dish pizza is famous throughout the world. Accordingly, many Chicago deep-dish pizza restaurants will ship their pizzas, partially baked, within the continental U.S.

In the mid-1970s, two Chicago chains, Nancy’s, founded by Rocco Palese, and Giordano’s began experimenting with deep dish pizza and created the stuffed pizza. Palese based his creation on his mother’s recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. A Chicago Magazine article featuring Giordano’s stuffed pizza popularized the dish. Other pizzerias that make stuffed pizzas include Bacino’s, Edwardo’s and Carmen’s. Most also make thin crust pizzas.

Stuffed pizzas are often even taller than deep-dish pizzas, but otherwise, it can be hard to see the difference until you cut into it. A stuffed pizza generally has much higher topping density than any other type of pizza. As with deep-dish pizza, a thin layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the bottom crust.

At this stage of the process, the thin dough top has a rounded, domed appearance. Pizza makers often puncture a small hole in the top of the “pizza lid” to allow air and steam to escape while cooking. This allows the pizza sauce to permeate through the pie. Pizza sauce is added to the top crust layer and the pizza is then baked.

Chicago pan pizza in Chicago is similar to the traditional deep-dish style pizza served in other areas of the country, and baked in a similar deep-sided pan, but its crust is quite thick — a cross between the buttery crisp crust and focaccia. Toppings and cheese frequently go on the top of a pan pizza, rather than under the sauce as is traditionally the case with deep-dish and stuffed pizza. The placement of the cheese and toppings on top make the pan pizza variety similar to a thin-crust pizza with a thicker and larger crust.

In addition to Chicago-style deep-dish pizza, there is also a thin-crust pizza unique to Chicago, sometimes referred to as “flat pizza”. The crust is thin and firm, usually with a crunchy texture, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top.

The crust is topped with a liberal quantity of Italian style tomato sauce. This type of sauce is usually seasoned with herbs or and highly spiced. Typically there are no visible chunks of tomato in the crust. A layer of toppings is added, and finally a layer of mozzarella cheese.

Chicago style pizza has a rich and famous heritage and admirers from all over the world. If you’re a pizza lover and you’ve never tried this type of pizza, be sure to give it a try, I’m absolutely convinced that you will love it!

Pronto Pollo Scone Sandwiches

Today’s topic will be the use and how to use a Sandwich Lease Option to your investment portfolio. To my knowledge this is the only technique where you are guaranteed a positive cash flow without actual ownership of a home. It doesn’t matter if you are buying in San Francisco or in a medium sized town in the Mid-West.

Over the past 6 years of helping owners find lease option tenant/buyers for their investment homes, I have strongly considered doing a “Sandwich Lease Option” on some of these homes. Let me begin by explaining the basics of a lease option and then the sandwich variety.

When a buyer wants to do a lease option with an owner the buyer is ideally saying he wants to buy the rights to buy a home at some later time frame (i.e., do a lease with the option to buy). This is not a transference of ownership; it is merely buying the rights to buy within a time frame, much like options in the stock market.

When this buyer does a lease option with an owner then the buyer has to provide some form of consideration (usually in the form of money) and a contract is drawn up between the two parties. Frequently there will be a monthly rent credit paid out of each of the monthly rental payments. This credit is considered an incentive for the buyer to buy.

The term of the contract is open to whatever terms the two parties will want but is often set on annual terms. In strong appreciating real estate markets the term can be one year or less and weaker non-appreciating markets the terms can be two to three years or longer.

Prices can be negotiated within an infinite number of ways. The most common is to set a specific price and that is the price. The second way is to set it at some appraised value (or appraised value minus some percentage discount) in the future. Either method or a combination of the two can be desired. A combination would be at an appraised value with a minimum or maximum value also placed into the pricing terms.

Thus, as you can quickly see there are a lot of variables when doing this rent-to-own process. Adding in a Sandwich Option takes everything stated above and then doubling the complication.

In a sandwich lease option there is an additional investor thrown into the mix as a forced middleman. This investor not only does a lease option with the owner of the home, but he also does a second concurrent lease option with a tenant/buyer. Of course the first option must allow for assignments or subleasing.

This is how it works. The investor goes into contract with an owner with very specific set of terms. These terms will include: 1.) A set purchase price; 2.) A set timeframe which is as long as possible; 3.) A set amount to be paid monthly; 4.) The best rental credit she can get; and 5.) The lowest option payment possible.

Then the investor enters into a similar agreement with the end user (tenant/buyer). Except in this case she is doing the exact opposite terms as she had with the owner. This means the tenant/buyer gets terms that are not as favorable as she made with the owner. The reason for this is that the difference is where the investor makes her profit.

Thus, in relation to the terms with the investor the end user’s terms are:

1.) A set purchase price – but higher than what the investor agreed upon with owner.

2.) A set time frame but shorter than with the owner. This way the investor can have time to find the end user or another client if the first tenant/buyer does not exercise their option.

3.) A monthly payment. This can be set $100+ higher than what the investor has with the owner.

4.) The rental credit needs to be equal to or less than what the investor has with the owner. This term will greatly depend upon the aforementioned monthly payment. Ideally, the rent credit should be less.

5.) The highest option payment the investor can get from the tenant/buyer. This is how the investor gets reimbursed for her option payment and where she can make some initial profit

Obviously, the terms will widely vary depending upon the part of the country the home resides. Monthly rents and purchases prices in Mississippi will not compare to Hawaii or California.