#67: Simple Gifts

Small moments in my day are precious gifts

I call the local farm store last week and ask…

Are the chicks in yet?

Not yet. Should be next week.

Yesterday morning the reply is…

Yup, they’re here.

I tell them I’m coming right out then step into my barn boots, throw on my jacket, grab the keys to the car, and with GP in the back seat, head out to pick up our new girls—one dozen 3-day old chicks.

I can hear them as soon as I walk into the store. 3-day old chicks, some white, some gold, some black, some red, huddled together in big boxes. The folks at the store separate out twelve tiny Buff Orpingtons for me and we load them up into two boxes—six to a box. I like Buffs because they are docile, good layers, winter hardy, and pretty birds. I place the boxes on the front passenger seat of the car and drive all fourteen of us home, along with a bale of pine shavings and a fifty pound bag of organic chick starter—which they will eat for their first eight weeks. There is lots of cheeping and peeping on the way but they seem to quiet down when I talk to them.

You’re ok. We’re going home now.

The brooder, placed inside the chicken cabaña that Duncan made for our first girls three years ago, is ready when we arrive, and the heat lamp is carefully placed to keep our new tiny down puffs warm. Baby Kira is introduced to the chicks but she’s not quite sure what to make of them yet. Her whole body trembles with excitement. GP shows her how it’s done in a down stay with a baby chick between her front paws.

Our first visitors are dear neighborhood friends who bring their young grandchildren over to meet the new chicks on our block.

They are adorable, one says. It looks like they are playing, says the other.

Would you like to hold one? I ask.

Yes, please!

Later, GP and I head out for a bluff walk. When we return I place a loaf of bread in the oven to bake and head out to the garden to check on the garlic planted last fall. It’s coming up through the straw mulch and although it might be a bit early, a few arugula seeds go in today, too.

As early evening rolls around, there’s an impromptu potluck with friends and family. I contribute the fresh baked bread and another young visitor has a first encounter with the girls. These simple moments in my day are precious gifts.

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As I mentioned last week, World Central Kitchen is where I am donating to help those in and fleeing Ukraine. My friend David Lebovitz, who has been donating to WCK also, is offering subscriptions to his newsletter which include a donation to World Central Kitchen. Following David’s lead, I am offering this to you for my newsletter.

An offer for you…

For 3 days only, through March 8th, 2022, new paid subscriptions are 15% off and I will donate 100% of what is received during this time to World Central Kitchen (minus the 10% newsletter service fee and Stripe processing fees, which are automatically deducted by the two providers.) 🇺🇦 Use the link below for this special offer. 🇺🇦

I will give an update on the number of subscriptions that come in and how much is raised and sent through your generosity. If you would like to donate directly to WCK, here is the link to World Central Kitchen. I truly believe that it is in giving that we receive.

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What I’m Reading

• Home Cooking by Laurie Colwin

• Cloud Cuckoo Land: A Novel by Anthony Doerr

• If Women Rose Rooted by Sharon Blackie

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Tune for Today

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