Tiny Chickens Tail Add-On

I recently found Anna Hrachovec's pattern for Tiny Chickens and they've been so fast and fun to knit up. Some of you who recently received orders may have found one. 

In making these little cuties, I've come up with a quick add-on tail for them. You can easily use different colors and skip the comb at the top of their head to have the look of many other birds. Below is my version of a pigeon, made using this very pattern. 

The add-on tail is very simple: 

Flip the chicken upside-down and with color 1, pick up and knit 3 stitches on the bottom center of the body, just where a tail would be. 

Row 1: Purl

Row 2: KFB, K1, KFB

Row 3: Bind off

Break yarn and weave in ends.

When you're finished, it should look something like this. Happy knitting!

Have you seen this?

Fitzsu is offering made to order Poultry Domes for both chicken or turkey. A new, untypical glass collection designed by Fabrica for Secondome.  

Objects used in the past, such as cake or roast covers, are reinvented in both their use and their shape. The past and the future blend in these innovatively-shaped creations: the future lies in the ideas and sketches of Fabrica’s young designers, while the past is represented both by the choice of the material (glass) and by relying on the art of skilled glass-makers. The piece above was designed by Ben Cabelli (Israel). A collection revisiting daily use objects in an ironic and unconventional way and transforming them into top design pieces.

Organic Chicken Sauteed in a Peach Balsamic Reduction Sauce with Crimini Mushrooms

This is one of my favorite dinners and my friend Garrett recently asked for it, so since it's all typed out, please feel free to enjoy it :)

ORGANIC CHICKEN SAUTEED IN A PEACH BALSAMIC REDUCTION SAUCE WITH CRIMINI MUSHROOMS

INGREDIENTS:

• salt & pepper
• 2 tbsp extra-virgin olive oil
• 8 skinless, boneless organic chicken thighs
• 1/4 cup balsamic vinegar
• 1/4 orange marmalade (can sub. peach or apricot preserves)
• 2 tbsp butter
• 1 medium onion, sliced or diced
• 1 handful of crimini mushrooms, halved
• 3 cups arugula or baby spinach (optional)

In a large skillet, heat the extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onion and lightly sauté. Season the chicken with salt & pepper and add to the skillet. Sauté the chicken until crispy and brown, 8-10 minutes. Transfer the chicken to a platter.

Whisk the balsamic vinegar and marmalade into skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute, adding butter and mushrooms at this time. Return the chicken to the pan and coat with the sauce. Remove the pan from the heat and if you'd like to add baby spinach or arugula, you can do so at this time.

This dish can be served with pasta, rice, potatoes or salad. My favorite is with a sweet potato.

SERVES: 4

enjoy, Christa