What's Up with Those Chicks?

I'm occasionally asked about the chickens in our logo. Then, of course, there's also the play on words in our name.

We decided on our name as a family. Originally, we liked Kitchen Little a lot, but there were some trademark issues. Chef Taylor suggested Kitchen and Dumplings, and it was unanimously approved.

So why the hang-up with chickens?

I love the way "kitchen" and "chicken" sound similar when spoken. Truth be told, I also have an affinity for yard birds that goes way back.

Some of my fondest memories involve feathery fowl. As a child, I looked forward to the week-long task of dressing chickens at my grandma's house. (For those who didn't grow up on a farm, I'm not talking about putting fancy clothes on them.)

We killed them, removed their feathers, cut them up and froze them. As kids, our first task was to NOT chase them. We also plucked their feathers when asked and otherwise stayed out of Mom and Grandma's way. The fond memories don't come from the slaughter (eek!), but hours of free playtime and enjoying the best fried chicken I've ever tasted.

But the most exciting part of raising chickens involved "the call." Every year Grandma placed her order for baby chicks, and we anxiously awaited word from the post office to announce their arrival. Whenever possible, Grandma took us with her to pick up the furry little yellow balls of fluff, which seemed to number in the hundreds.

I remember scattering food for them, petting them mercilessly and watching them grow from tiny, adorable yellow puffs to confident, regal white creatures who displayed a profound pecking order.

Another reason ... Hens and chicks! The most important women in my life have grown them. The first taught me how to bake homemade cinnamon rolls, one taught me how to stand up for myself, another showed me the importance of caring for others, and the last taught me the value of faith. Talk about strong hens.

Here are some transplants from the farm where my chicken memories began.

Now you know just how country I really am. Well, probably not. Ask me about mountain oysters sometime.

I feel like kitchen tonight!
Tricia