Secretary Bird (Sagittarius serpentarius) is a large, mostly terrestrial bird of prey native to sub-Saharan Africa. Known for its distinctive appearance—tall legs, crest of quill-like feathers on the head, and dramatic facial coloring—the bird has fascinated biologists and birdwatchers alike. Nickname Origins: Its name comes from 19th-century clerks (or "secretaries") who wore tailcoats and had quill pens tucked behind their ears, which its feathers resemble. Predator Role: It’s one of the few birds that specialize in hunting snakes, stomping them to death with strong legs. Appearance: The "eyelashes" are actually bristly feathers; the orange facial skin and bold patterns are naturally evolved—not artificial. Height & Wingspan: It can stand over 4 feet tall and has a wingspan of over 6.5 feet (2 meters). Conservation Status: Near Threatened due to habitat loss and degradation. So yes—it’s all 100% natural beauty, as the post claims.

Looking for a fun and sweet treat to impress your friends? 🍭 Tanghulu (Candied Fruit Skewers) 🍡 Ingredients: - 2 cups of strawberries, washed and hulled - 1 cup of grapes, washed - 2 cups of small mandarin oranges, peeled - 1 cup of granulated sugar - 1/2 cup of water - Wooden skewers Preparation Steps: 1. Prepare the fruit by skewering a few pieces of each type onto the wooden skewers. 2. In a saucepan, combine the granulated sugar and water. Heat over medium until the sugar dissolves. 3. Increase the heat and bring the mixture to a boil without stirring. Let it cook for about 5-7 minutes until it reaches a golden syrup consistency. 4. Remove the saucepan from heat and let it cool for a minute. 5. Carefully dip each fruit skewer into the syrup, ensuring it is fully coated. 6. Place the coated skewers on a parchment paper-lined tray to cool and harden. Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins Calories: Approximately 160 kcal per serving | Servings: 4 servings Suggested Pairings: Enjoy these skewers with a refreshing cup of mint tea or serve them at a party for a sweet snack! #candiedfruit #snacks #desserts

I've been making comics about my Orange Cat, here's the first one!

Looking for a delightful dessert to impress your guests? 🥞✨ Crêpes Suzette 🍊🔥 Ingredients: - 1 cup all-purpose flour - 2 large eggs - 1 ½ cups milk - 2 tablespoons unsalted butter, melted - 2 tablespoons sugar - Zest of 1 orange - Juice of 1 orange - ¼ cup orange liqueur (optional) - 2 tablespoons unsalted butter (for sauce) - 3 tablespoons sugar (for sauce) - Fresh orange segments (for garnish) Preparation Steps: 1. In a bowl, whisk together flour, eggs, milk, melted butter, and sugar until smooth. 2. Add the orange zest and mix well. 3. Heat a non-stick skillet over medium heat and lightly grease it. 4. Pour ¼ cup of batter into the skillet, swirling to cover the bottom evenly. 5. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. 6. Repeat with remaining batter, stacking crêpes on a plate. 7. In a separate pan, melt butter for the sauce over medium heat. 8. Add the sugar and stir until it dissolves, then add orange juice and liqueur (if using). 9. Cook for 2-3 minutes until the sauce thickens slightly. 10. Fold each crêpe into quarters and place them in the sauce, allowing them to soak for 1 minute. 11. Serve warm, garnished with fresh orange segments. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 200 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with vanilla ice cream or whipped cream for an extra treat! #crepes #dessert #orange

🦆 French Duck à l’Orange – Citrus-Glazed Duck A refined classic of French cuisine, Duck à l’Orange features crisp-skinned roasted duck with a sweet, tangy orange sauce — elegant yet deeply comforting. 🛒 Ingredients (Serves 2): * 2 duck breasts, skin-on * Salt and pepper * Zest and juice of 2 oranges * 2 tbsp sugar * 2 tbsp red wine vinegar * 100ml chicken stock * 1 tbsp butter 👨‍🍳 Instructions: 1. Score duck skin, season with salt and pepper. Sear skin-side down in a cold pan over medium heat until crisp (about 6–8 mins), then flip and cook another 3–4 mins. Rest. 2. In a saucepan, melt sugar until it begins to caramelize. Add vinegar and reduce slightly. 3. Add orange juice, zest, and stock. Simmer until thickened. 4. Whisk in butter for shine. Slice duck and drizzle with orange sauce. 💡 French Tip: For the best crisp skin, don’t rush the searing — let the fat render slowly.