“In Brazil, 373 young Magellanic penguins were rescued, rehabilitated and released last weekend after their search for food left them stranded, hundreds of miles from their usual feeding grounds…
Some penguins are still being cared for, both in the north and south of Brazil. The newly released birds have bands on their flippers so scientists can follow their progress and learn more about their migratory habits.”
The International Fund for Animal Welfare says it was 372 penguins… what’s happened to the last little penguin? There’s not a lot of talk on their website about the event, but If you’d like to support their efforts, you can donate to help animals in need. Visit their site to watch their penguin release video.
I love the Pigloo cartoon series, and there are more and more of them showig up on youtube. Today’s penguin feature is the pigloo reggae tune… adorable!
No idea how I’ve managed to miss this song for so long. Lyle Lovett sings about his needs and penguins on Youtube. It’s an odd little song, but when there are penguins, I have love.
I don’t go for fancy cars
For diamond rings
Or movie stars
I go for penguins
Oh Lord I go for penguins
Throw your money out the door
We’ll just sit around
And watch it snow
I go for penguins
Oh Lord I go for penguins
Penguins are so sensitive
Penguins are so sensitive
Penguins are so sensitive
To my needs
This is such a cute idea! I haven’t had the opportunity to try these yet, a friend just sent me the recipie today. But they’re so darn cute I had to share right now!
18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot
1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. Set a big olive, large hole side down, onto a carrot slice. The, set a small olive into the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.