Saturday, 3 May 2008

Ring-necked Pheasant - Waveney Wildlife

Ring-necked Pheasant

Characteristics
The Ring-necked Pheasant is a large, long-tailed bird. Males have rich chestnut, golden-brown and black markings on body and tail, with a dark green head and red face wattling. Females are mottled with paler brown and black. Juveniles are similar to the female, young male shows some adult patterning by two months.

Habitat
The Ring-necked Pheasant can be seen across most of the UK, apart from the far north and west of Scotland. They are usually seen in the open countryside near woodland edges, copses and hedgerows, especially cultivated lands with grass ditches, hedges, marshes, woodland borders, and brushy groves.

Behaviour
The Ring-necked Pheasant can often be seen foraging for seeds, especially cultivated grain, grasses, leaves, roots, and wild fruits.

The Nest is usually found on the ground, in tall grass or weeds. It is often unlined or sparsely lined with vegetation, and occasionally a few breast feathers from female. The eggs are olive brown and there are typically between 7 and 15 eggs.

Male crows with a loud, harsh "koork-KOK."
B.A.B.

www.rspb.org.uk/wildlife

Business Weekly, digital edition 2 May 2008

The latest edition of Business Weekly's epaper has been uploaded.

Click the front page to access

Scrumdiddyumptous Bites - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Scrumdiddyumptous Bites

Base
25 g (1 oz) Caster Sugar
125 g (5 oz) Plain Flour
100 g (4 oz) Butter or Margarine

Filling
100 g (4 oz) Butter or Margarine
100 g (4oz) Light Soft Brown Sugar
40 ml (2 tbsp) Golden Syrup
1 Small Can of Condensed Milk
2.5ml (1/2 tsp) Vanilla Essence
175 g (6 oz) Plain Chocolate
If you do not like dark chocolate use milk chocolate instead

18 cm (7 in) Square Cake Tin

* Pre-heat the oven to 180 C. 350 F. Gas Mark 4.

* Lightly grease the cake tin.

* Mix the flour and sugar together and rub in the butter, until it resembles breadcrumbs.

* Knead slightly then press the mixture into the tin.

* Bake in the oven for about 25 minutes. Allow to cool in the tin.

* For the filling stir the butter, brown sugar, syrup and condensed milk in a pan over a gentle heat, until dissolved.

* Boil for 7 minutes but keep stirring to prevent the fudge from sticking to the bottom of the pan.

* Take the pan off the heat and add the vanilla essence and beat with a wooden spoon until cool and shiny.

* Pour over the base in the tin and allow to cool.

* Melt the chocolate over a hot bowl of water and spread over the fudge.

* When cool cut into squares.

* Try to share these if you can!


* Enjoy!