Schrodinger’s rooster

• By Natalie Pitfield

Animals have such great comedic timing. I’ve cracked up so many times over the antics of our lot. But recently Rupert the rooster took pranking Mum to a whole new level.

I’ve mentioned before that Rupert was a dumped rooster who wandered onto our property, and we let him stay. By my calculations, he’ll be 12 years old this month. That’s a pretty decent innings for a rooster. He’s the sweetest boy, and he’s outlived at least three flocks of hens. We decided to let our chicken population naturally diminish without replacing them.

But we never dreamed Rupert would still be with us once the last chook went. So, we got Emma, a lovely brown shaver, to keep him company.

Poultry sleep by either roosting on a perch or sitting on the ground with their wings tucked around them. It’s normal for them to take a nap during the day, and on a hot day ours can generally be found under the almond tree or behind the water tank.

I went up to do some work in their paddock, and as I entered the paddock, I saw Rupert splayed out on the ground. His wings were extended, and his eyes were closed. My heart plummeted. I’ve understood for some time that Rupert is likely on borrowed time. He’s a bit slower now and had a period of rooster dementia that saw him wandering around the paddock looking lost here and there. But he soldiered on through everything and is still fit and happy.

The sight of my poor boy flat on the ground upset me more than I expected. I always feel immense sadness when we lose a farm animal, but I think over time, you grow a little extra padding around your heart. You cry, and then you get on with things. But 12 years with this boy was a long time, and I felt heartbroken.

I went over to stroke him, and that’s when he jumped up and ran off. I honestly nearly soiled my underwear. I couldn’t believe he’d played dead like that. Cheeky little sunbathing rooster!

RECIPE: Almost Almond Roca

Ingredients

1 tbsp glucose syrup
1 ¼ cups white sugar
1 cup butter
¼ cup water
1 ¼ cups toasted slivered almonds
170g dark chocolate melts

Method

1. In a large heavy saucepan gently boil syrup, sugar, butter and water until ‘hard crack’ appears on candy thermometer (150C). Do not stir! This step takes at least 15 minutes.
2.  Remove from heat, add almonds and stir well. Spread out quickly on an ungreased baking tray. Before the candy cools, quickly sprinkle with chocolate melts.
3. As they melt spread the chocolate evenly over the candy. Cool in fridge or freezer.
4. Break into bite-sized pieces and store in an airtight container in fridge.

Note: This recipe does not double well!