three guesses where the name came from?! Sad eh?

Who's a pretty boy, then?
Particularly like the matching nostril/feather combo.
Also, has it been channelled? Hard to tell...

haha yeah 60mm! got a set of banded steelies on the way for him too, oh and a kick ass sound system for the chirping!

Bet that wasn't cheep.

What a fowl joke.

budgies are great little birds apart from green ones, little sods they are
keep it on its own and no mirror it,ll talk then

http://www.youtube.com/watch?v=BOSCDOR78vs
this is better though

http://www.youtube.com/watch?v=2hUS73VbyOE

Just a thought:

Ingredients
Serves: 4

340 g (12 oz) Budgerigar
400 g (14 oz) penne or other pasta shapes
1½ tbsp sunflower oil
1 large garlic clove, crushed
2 tbsp finely chopped fresh root ginger
225 g (8 oz) rhubarb, cut into 5 mm (¼ in) slices
10 spring onions, thinly sliced
300 g (10½ oz) runner or French beans, thinly sliced or cut into short lengths
75 g (2½ oz) watercress sprigs
4 oranges, peeled, halved and sliced
salt and pepper
Marinade
finely grated zest and juice of 1 large orange
3 tbsp sugar
1 tbsp soy sauce
1½ tsp finely chopped fresh root ginger
8 juniper berries, lightly crushed
4 black peppercorns, lightly crushed


Preparation method
Prep: 30 mins | Cook: 45 mins
1.
Place all the marinade ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour the marinade into a bowl and set aside to cool while you prepare the budgie.
2.
Remove the skin and all surface fat from the budgie. Thinly slice the breasts crossways, then cut the slices lengthways into fine strips. Add the strips to the marinade and stir to coat them well. Cover tightly and leave to marinate in a cool place, stirring occasionally, for at least 30 minutes.
3.
When you are ready to prepare the stir-fry, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well and return it to the hot empty pan. Cover and set aside, off the heat.
4.
Drain the budgie in a sieve set over a bowl, pressing out all the liquid and reserving it. Heat a wok or large frying pan over a high heat. Add the oil and, when it is hot, cook the garlic and ginger for 30 seconds. Add the budgie and stir-fry for 3–4 minutes or until the budgie is well browned.
5.
Add the rhubarb and spring onions. Reduce the heat to moderate and stir-fry for about 2 minutes or until the rhubarb is soft and tender but not broken down completely.
6.
Pour in the reserved marinade and bring to the boil, stirring for a few seconds. Season with salt and pepper to taste, and remove from the heat. Add to the pasta and toss well. Keep hot.
7.
Drop the beans into a saucepan of boiling water and cook for just 2 minutes. Drain well and rinse briefly with cold water.
8.
Arrange the watercress on a large dish or on individual serving plates, and top with the hot beans and sliced oranges. Divide the budgie and pasta mixture among the plates and serve.

@ Russel Is a budgie what I think it is.........

Lunchtip for today....... budgie on the side...

(famous saying of a Dutch national radio DJ at the moment) ........ "at the side"

That second video is ace.....it isn't just what the parrot says it's the laconic delivery...
It's kinda like he's saying it under his breath...

Just annoyed the Mrs. by turning the sound up while she is watching TV...uh oh

Is that recipe any good for pidgeon...