Earlier in the week, I asked folks if they could identify this Celery Farm warbler, photographed by Walt Staab.

As Rob Fanning points out, it's a female Common Yellowthroat (and likely Celery Farm resident).

Jerry Barrack writes:

When Bob Rizzotti of Waldwick saw my column on the rescued hummingbird in The Record, he was nice enough to pass along a painting of a hummingbird he had done.

The plant is Mexican sage, according to Bob. Can anyone I.D. the hummer?

Bob writes:

I saw picture on web site of a California photographer whose work I occasionally paint (he likes my work so he encourages me to paint his photos). 

I’ve been painting for 17 years (after I retired) and I’ve lived in Waldwick for almost 45 years. I’m also an actor and spent my entire professional career in the public sector  (28 yrs at The Port Authority ) and was a Waldwick councilman after I retired in 2000.

Thanks, Bob!

Bob's website is here. How about a painted Bunting, Bob?

I asked Chris Soucy, director of the terrific Raptor Trust,  for his thoughts, experiences and advice on rescuing and rehabbing hummingbirds.

Here's his reply -- a fascinating read:

In addition to my quest to see (and to photograph) one of the legendary Wild Turduckens that roam the High Mountain Park Preserve, I have come across an even greater quest -- a Wild Tofurkey.

I stumbled across it on the Internet (where else). According to the Urban Dictionary, a Tofurkey is "a turkey of the rare tofu species, found only in remote regions of Nepal.

"Each Tofurkey was born merely as a slab of tofu. only 1 in 500 will sprout feet at age 2, and subsequently gain other turkish characteristics.

"Each Tofurkey has but one goal in life, and that is to be approved by the TNAOVFTWNOA (Tofurkey National Association of Vegetarian Food that was nevertheless once alive).

"Once approved, Tofurkeys must rigorously study a language. those who study english are sent to either the Northeast or california, where most ameriveggies reside.

"Once they complete their migration, around the end of November, they are promptly skinned of any exterior non-tofulike characteristics, and served to the unknowing public."

Good to know!

P.S. I am told that the only thing tastier than than Wild Tofurkey is a mushroom-based dish call Tofungus.