We’re all familiar with French hens, turtledoves, and partridges in pear trees, but do you associate Christmas with bellbirds, friarbirds, and currawongs? You might, if you live in Australia!
Having just visited this amazing continent (and we barely got a taste in three weeks!), I am delighted to share this distinctly Aussie Christmas carol with you. It was written by William Garnet James and John Wheeler, is sung by Bucko & Champs, and was posted to YouTube by Shirley Wookie.
Carol of the Birds
Make sure your sound is on. I’m afraid the quality is rather poor, so don’t make the screen too big. And for the record, “orana” means welcome in an Aboriginal tongue.
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At top: Currawong (Faulconbridge, NSW, left), and Helmeted Friarbird (Daintree, QLD).
Here it is noon on Saturday, and it’s currently -5 outside. Everyone is talking about the weather—especially because yesterday the temperature soared to 60 degrees. The entire country is shivering. Adding to the discussion is the fact that today is our local Christmas Bird Count. Hardy birders are out counting even hardier birds. Brrrr!

If you could go birding anywhere in the world, where would you go? That was the question my husband asked when he presented me with a pile of frequent flyer miles and credit card points for my 60th birthday. There are so many choices, but after months of careful research, I chose Australia. I wasn’t disappointed. Birding Australia was truly a once-in-a-lifetime experience.

The black spider crept across the basement floor, venom glistening from its deadly jaws. While the unsuspecting heroine rummaged through some boxes, the spider crept closer, and yet closer, until…
We all know what a chicken egg looks like—hard shell, gooey clear stuff inside that turns white when you cook it, yellow yolk in the middle. You may have noticed that twisted “umbilical cord” and maybe you fished it out before frying your breakfast. If you break an egg into a bowl, you’ll find that the white (the albumen) has a thicker part around the yolk, and a thinner part further out. And if you’ve ever peeled a hard cooked egg, you might remember two layers of translucent membrane just inside the shell—removing them as you go makes it easier to get the shell off.