Skip to main content

Wordless Wednesday ~ Black Swans nesting in Lagoon Park, Rockingham, Perth


During my recent holiday in Perth, I was delighted to stumble upon a pair of Black Swans nesting in this Lagoon Park.  I hope you'll enjoy these pictures of the park as well as the pictures of the nesting Black Swans.


































To All my Muslim readers, 'Selamat Hari Raya' and to Non-Muslim readers, 'Happy Holidays'!

Comments

  1. Cheah, I enjoyed your beautiful pictures very much. Thanks for sharing :)

    ReplyDelete

  2. Hi Cheah
    The picture is lovely ... thanks for sharing :) Happy Holidays ...

    ReplyDelete
  3. A black swan is equally beautiful!

    ReplyDelete
    Replies
    1. Graceful as well. I enjoyed looking at it picking up the weeds to build up the nest just by using her beak and neck.

      Delete
  4. Very beautiful pictures! The black swans are gorgeous. I have never seen before. Thanks for sharing.

    ReplyDelete
    Replies
    1. Me too....this is the first time I'm seeing black swans.

      Delete
  5. Amazing pictures, Cheah. Thank you so much for sharing...

    ReplyDelete
  6. Priceless captures of the gorgeous black swans! Sheer joy to be able to enjoy them here... thanks for sharing, my dear friend.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...