What to do with those Quail eggs we have now that we have Quail??

Quail Eggs Benedict and Caviar

1/4 cup distilled white vinegar
12 quail eggs
12 2-inch round croutons
Hollandaise sauce (recipe follows)
Osetra Caviar

Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.

My grandkids Anthony and Crystal - one last visit before Crystal heads home to Colorado!

Happy 8th Birthday, Hudson! Thanks to Jolie for taking such good care of you since you were a baby!

Say 'Hello' to Gale - Briarlea Nightingale of Rustic Road from our long-awaited litter of Solo x Birdie. She's a little pistole!!

The raspberries seem ready to pick this week along with our little planting of blueberries (12 plants) from last year. We FINALLY got some rain this morning after a month-long drought; the hayfield looks pathetic enough that I've found and purchased 15 big round bales of hay for the sheep. Today I may get out to mow the weeds out of the hayfield, more likely tomorrow since it's supposed to be 90F here today and cooler tomorrow.

Cherry pie in the oven as we speak so it looks like a good day all around!