BACKYARD CHICKENS BY MADY RENN PHOTOGRAPHY BY RAFAEL NAJARIAN
THE 54TH ANNUAL PASADENA SHOWCASE HOUSE OF DESIGN HOUSE & GARDEN TOUR
APRIL 22 - MAY 20, 2018
the 50th annual HOURS OF ENTRY pasadena showcase Saturday, Sunday, house of design
Tuesday through Thursday 10:00 am – 4:00 pm
CHRISTINE MOORE AND CECILIA LEUNG
(Property closes promptly at 6:00 pm)
Friday
house 10:00 am&–garden 9:00 pm tour
(Property closes promptly at 9:00 pm)
April 13 - May 11, Closed Mondays 2014 TICKET PRICES Pasadena Showcase House for the Arts Prime Time is a California 501(c)3Tickets: corporation. $40 online or by phone $45 at the House
Regular Tickets: $35 online or by phone $40 at the House
Don’t miss our shops, restaurant, bar and complimentary garden tour! To Order Tickets visit www.pasadenashowcase.org or call 714.442.3872
36 / The Quarterly Magazine / Spring 2018
p.m. (626) 304-4800. https://littleflowercandyco.com. Christine Moore also owns the popular eatery Lincoln, located at 1992 Lincoln Ave., Pasadena, CA 91103. It is open Mon. – Sat. 6:30 a.m. to 6 p.m. and Sun. 8 a.m. to 4 p.m. (626) 7656746. https://lincolnpasadena.com.
PROSCIUTTO PARMESAN EGGS
3 eggs, room temperature 1 tablespoon crème fraiche 1 ½ tablespoons parmesan, grated 2 ounces prosciutto, thin sliced 1/8 teaspoon black pepper, fresh ground ½ teaspoon chives, chopped 5-inch half baguette, cut on bias 1 teaspoon butter, softened • Crack eggs into a medium mixing bowl. Whisk together well. Season with a pinch of salt. • Heat small nonstick sauté pan on medium heat. • Add 1 tablespoon oil to pan to warm. • Toast baguette and remove from pan. • Add whisked eggs to sauté pan. Use rubber spatula to gently fold edges of eggs toward the center as they cook and swirl pan for the uncooked eggs to pour out to the edge. Cook for about 2 minutes. • Dollop crème fraiche and sprinkle 2 tablespoons of parmesan evenly across eggs. • Continue to cook eggs to yield a soft scramble, a bit runny. Remove from heat. • Place eggs in center of plate. • Handkerchief prosciutto on top. • Spread butter on baguette points and place onto plate next to eggs. • Sprinkle remaining parmesan over eggs and prosciutto. Grind fresh black pepper on top. Garnish with chives.
LEMON
Lemon, Tiki, and Bug were happy to pose and lend their eggs for their Quarterly Magazine debut. The chickens reside at the Whalen’s Pasadena residence, with plenty of backyard to explore and a comfortable coop for laying eggs. Chickens of different breeds lay eggs of varying colors (as seen on the cover); however, contrary to popular belief, the color of the egg has no impact on the nutritional value. Bug, a Barred Rock chicken with black and white speckled feathers, lays TIKI
brown eggs and is known for her playfulness around the coop. She enjoys the occasional bike ride around the cul-de-sac, swinging, and perching on the Whalen’s shoulders. Lemon, affectionately nicknamed Limoné, is an Orpington chicken and lays light brown eggs. A recent canine run-in left Lemon without her usual plume, but with the same friendly demeanor. Tiki, the most temperamental of the coop, is an Easter Egg chicken known for her excellent egg production and multitude of egg colors. She often protects her newly-laid eggs and does not like to be picked up or swing like Lemon and Tiki, but was particularly excited about being photographed. The Whalens have had chickens for about five years, and, through trial and
BUG
error, have learned how to raise healthy, happy chickens. •
Spring 2018 / The Quarterly Magazine / 37