Welcome to the Best Free Peachfronted Conure Information on the Planet

I've lived with Peachfront Conures Aratinga aurea for 30 years. I've bred 'em, trained 'em, even visited Bolivia to observe them in the wild. For more about me, click right here.

I am always seeking Peachfront stories, photographs, and experiences. Got some? Tweet me! I'd love to host a page of your Peachfront Conure stories, photographs, and experiences. I will always give you full "guest entry" credit if you want it, and I can also do an anonymous hosting if you prefer that.

arthur, a peachfront conure

photos and articles copyright 2012 by elaine radford, google plus verified author

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Got a Peachfront, or thinking about getting a Peachfront? Here are some key posts you might like to read:

Some recent entries you might enjoy: the thanksgiving hard freeze is over - 2013-11-30
brrrrrr23!!! - 2013-11-27
fall is or is not here - 2013-11-02
clever courtney's new song - 2013-09-19
love in late august? - 2013-08-31

Even $1 buys several servings of mixed vegetables for my Peachfronts. Give my Peachfronts a gift by donating right here:

Everyone who donates more than $20 will get a free copy of my new ebook in the format of their choice. Just let me know whether your prefer Kindle (Mobi) or Nook (ePub).

8:11 a.m. 2012-05-06

squash or pumpkin bread for peachfronted conures and other parrots

I've changed up this recipe quite a few times over the last 30 years, but it remains a favorite treat for my birds, especially when the garden overflows with zucchini or another rambunctious squash.

Ingredients:

  • 3-1/2 cps flour
  • 2 ts. baking soda
  • 1-1/2 ts. salt
  • 2-1/2 ts. ea. cinnamon, nutmeg
  • 2 ts. allspice
  • 3 cps sugar
  • 1 cp vegetable oil
  • 4 eggs
  • 2/3 cp water
  • 2 cps cooked smashed butternut squash, pumpkin, zucchini squash, or even sweet potatoes
  • 1-1/2 chopped nutmeats --pecans, walnuts, whatever you have
  • 1 cp seedless raisins

Preheat oven to 3500F.

In mixing bowl, blend first 7 ingredients. In a separate bowl, beat together oil, eggs, and water, and then fold in squash, nuts, and raisins. Add the flour mix little by little, stirring until thoroughly blended.

Wash dry, butter, and lightly flour your bread loaf or square baking pans, as many as you need. If you still have too much batter, put the rest in muffin tins. Fill each pan or muffin tin 3/4 full with batter. Bake about one hour for a square pan or bread loaf, but check much sooner for the muffins, maybe as soon as 20 to 25 minutes. The bread is done when it passes the clean knife test.

This bread can be frozen if you want to set some aside to use later. You can experiment with cutting back on the sugar if you like.

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a pair of peachfronts rule the bolivian pantanal