First Fishing Trip, Peninsula Resort

Personal Blog 

July 12, 2017

Many people said fishing 🎣 is an expensive and challenged hobby. Like photography, fishing equipment is costly . Fishing to me is just the seasonal outdoor activities to enjoy my short summer break. I used to fish with in the village when I was young back in 1990s. It was always fun and excited to cook fishes I caught.

Since my village had been changing its image, building of infrastructure and new subdivision_the ponds and canals were gotten rid off, I no longer could enjoy finishing till mid-July 2017. 

Mid-July is usually hot summer in Ontario, great fishing season. Many people are like me, taking advantage of beautiful summer rather than doing it as hobby. We gotta to to different places and each has its own unique story and image.

This place is Peninsula Resort located in the south shores of lake Simco. It is a year-round family vacation and fishing retreat. We have to pay entry fee, around $12 per person. There is no alcohol  and loud noise allowed however we are free to pick any convenient spot for the whole evening. 

We caught a lot of fishes but failed to keep them in good condition by the time we got home, next time we will know better what to prepare for. 

Killarney Provincial Park

Personal Blog

July 08-10, 2017

It turned out as the best two nights and three days vacation trip ever. 

This is part of 3 hours walking trail 

Killarney Provincial Park is a municipality located on the northern shore of Georgia Bay in Sudbury District of Canada. 

Killarney Provincial Park is a large wildness park located on the east of townsit which occupied much of municipality's expended boundary. You can find out more information on this LINK. 

This is the town of Killarney

It is a small town and tourist attractive tourist place. It is pretty quiet town which is good for relaxing, fishing, hunting, boat riding and drinking. 

The building behind is one of beautiful resort in town

Preserved Human fetus

By SOKHA HY 
Personal Blog

In June 09, we went to Ontario Science Centre as we had planned. Even thought we did not have enough to go over all 6 floors but I found and interesting section is,  Preserved Human Fetus. Photo below will show you the developed size of fetus in its 10 weeks, 12 weeks and 20 weeks. 

Photo By SOKHA HY@ Ontario Science Centre
10 weeks fetus

At 10 weeks, the fetus has the beginnings of all the key body parts. See how the head is about half the body length? The brain is developing rapidly. It is 350 times the size it was as a fertilized egg and will grown 4.5 times bigger over the next 10 weeks. Any flexing of tiny arms and legs is still too small for mom to feel. 

Photo By SOKHA HY@ Ontario Science Centre
12 weeks fetus

At 12 weeks, the fetus is nearly double its 10 week size. Can you see the developing blood vessels and organs through the skin? An ultrasound can now detect heartbeat and sex. Can you see if it's a boy or a girl? Notice the arms are nearly the right proportion, but the legs aren't yet. Swallowed amniotic fluid is peed out and swallowed again. 

Photo By SOKHA HY@ Ontario Science Centre
20 weeks fetus

At 20 weeks, you can see ears. They're in place, but unable to hear for several more weeks. Notice the body's downy "fur"? Called lanugo, it help hold the vernix, a waxy protective coating during birth. In the next 20 weeks, the fetus readies to face the world: bones harden, weight increases brown fat builds up under the skin, and lungs produce surfactant. 

Enjoy Your Day At Edward Garden

By SOKHA HY 

Personal Blog 

It was a beautiful day of spring, Friday June 09 of 2017, when the weather was almost perfect to enjoy Edward Garden landscape. Cloudy day and 23 degree celsius were even better for photo quality without adjusting light effect. Photos below, I would like to share to those whom have yet to visit Edward Garden. 

Photo Taken By SOKHA HY

I visited Edward Garden for the first time with planning ahead of time. I thought we, me and my friend, just going to drop by every quick but we felt into sentimental blossom of colourful flower.  

Photo Taken By SOKHA HY

I thought the best time to visit Edward Garden is during May and June. 

Photo Taken By SOKHA HY

I would like to thank my friend spending the whole with me.

Photo Taken By SOKHA HY

Photo Taken By SOKHA HY

Photo Taken By SOKHA HY

I hope you enjoy my beautiful photos. 

Spring 2017 at High Park Zoo

By SOKHA HY

Personal Blog

April 29, 2017

At High Park 

Toronto

High park zoo was established in 1890's and it has been a popular attraction. Today Zoo is home to a variety of animal species from around the world.

Let's introduce you to Emu.They are the second largest flightless birds in the world next to the ostrich. Their calls consist of loud booming. Drumming and grunting sounds that can be heard up to two Kilometres away. The soft-feathered, brown birds reach up to 2 meters in height and weigh up to 45Kg. They can travel great distances at fast, consistent trot and can sprint at 50km/hour. 

The female lays an average of 11 very large, thick shelled, dark-green eggs. Each egg is roughly equivalent to 10-12 chicken eggs in volume and weight. The male becomes broody and begins to incubate the eggs. From this time on, he doesn't eat, just drinks occasionally and stands only to turn the eggs, which he does about 10 times a day. 

Over eight weeks of incubation, he will lose a third of his weight and will survive only on stored body-fat. Newly hatched chicks are active and can leave the nest within a few days. they stand about 25 centimetres tall and have distinctive brown and cream stripes for camouflage, which fade after three months or so. The male stays with the growing chicks for up to 18 months, defending them and teaching them how to find food. 

They are great eyesight and hearing. Emu are farmed for their meat, oil and leather. Through time, they lost the ability to fly as this skill was no longer necessary to their survival. They developed long, strong, powerful legs instead. 

The natural enemies of emus are wedge-tailed eagles, and dingoes that take young emus. Nest robbers such as various lizards, mammals and birds the male emu off the nest and then drop stones on the eggs to break them. 

Life span: 25-28 years (longer in captivity)

Incubation: 56 days

Diet: berries, fruit, grain, grasses, Vegetation insects, gravel is a requirement.

Habitat: sparsely wooded level plains 

Idiosyncrasies: cannot fly, long strong, powerful legs. 

Spring 2017 At High Park

By SOKHA HY
Personal Blog

April 29, 2017
At High Park 
Toronto

This is my second time tour around High Park. I went there first time during Fall last year.  

Photo by SOKHA HY

High Park has always been a popular attraction at all seasons, especially, Spring and Fall. 

Photo by SOKHA HY

Big tree, bush, flower, pond and the it is designed make High Park very unique.

I don't know what is it called, it is just absolutely beautiful.

Spring 2017: My Yard Flower

Personal Blog

I would like to share you the beauty of early spring this year, 2017. 

Photo By SOKHA HY

Photo By SOKHA HY

Photo By SOKHA HY

Photo By SOKHA HY

Photo By SOKHA HY

Photo By SOKHA HY

តើ Sushi មានប្រភពមកពីណា?

By SOKHA HY 

Personal Blog

Etobicoke, Ontario

April 01, 2017

Sushi បានក្លាយជាអាហារ ដ៏មានប្រជាប្រិយ៏ភាព ពេសពេញពិភពលោក នៅអាសុី អ៊ឺរ៉ុប អាមេរិក អូសេអានី ។ Sushi ជាអាហារ មានទាំង សោភ័ណ្ឌភាព ការវេចខ្ចប់ ដ៏ ទាក់ទាញ រស់ជាតិប្លែកខុសៗគ្នារាប់រយមុខ។ ហើយអ្វីដែលធ្វើអោយ Sushi កាន់តែល្បីល្បាញ នោះ គឺ រស់ជាតិ និង គុណប្រយោជន៏សំរាប់សុខភាព ។ 

Photo by SOKHA HY

មនុស្សភាគច្រើនលើសលុប បរិភោគ អាហារតាមចំណូលចិត្ត ខ្លះចង់សាកអ្វីដែលថ្មី ហើយខ្លះទៀតនិយមមុខម្ហូប ដែលល្អសំរាប់សុខភាព ។ ប៉ុន្តែ ពួកគេមិនដែលបានគិត ពី ប្រភព ដើមកំណើតនៃអាហារទាំងនោះទេ ។ 

Photo by SOKHA HY

បំណាច់ នឹងចូលចិត្ត Sushi ទៅហើយ គួរដឹងបន្តិចដែរ ពីដើមកំណើតរបស់ Sushi ។ តើ Sushi មានដំណើររឿងយ៉ាងដូចម្តេចខ្លះ ?  

Sushi មានប្រភពដំបូងបំផុតនៅ អាសុីអាគ្នេយ៏ និង ចូលទៅប្រទេស ជប៉ុន កាលពីជាង ២ពាន់ឆ្នាំមុន។ ហើយមនុស្សម្នា បានចាប់ផ្តើមស្គាល់ Sushi នៅរវាងសតវត្សទី ៨។ គេប្រលាក់ត្រីដោយអំបិល រួចរុំជាមួយបាយផ្អាប់, ជាប្រភេទបាយ ទន់ ស្អិត អាហារប្រពៃណីរបស់ជប៉ុន។ Narezushi ធ្វើឡើងដោយយក បាយស្រា ឬ បាយផ្អាប់ រុំ ត្រីប្រៃ ទុកបានរយៈពេលរាប់ខែ ព្រោះថា បាយស្រា រក្សាគុណភាពត្រី មិនអោយ ហើមស្អុយ ។ បន្ទាប់មក គេបោះចោលបាយស្រា ហើយទទួលទានតែសាច់ត្រី ប៉ុណ្ណោះ។ នេះជាប្រភេទ Sushi ដំបូងបំផុត ហើយត្រីក៏បានក្លាយជា ប្រភពប្រូតេអុីន សំខាន់បំផុតសំរាប់ជនជាតិ ជប៉ុន។

Photo by SOKHA HY

ជនជាតិ ជប៉ុន ចូលចិត្តសាច់ត្រី ជាមួយ បាយ ។ បាយ នោះមានឈ្មោះថា Namanari ជាប្រភេទបាយជូរ ។ នៅក្នុងដំណាក់កាល Muromachi (ដំណាក់កាល១ នៃប្រវតិ្តសាស្ត្រជប៉ុន) Namanare គឺជា Sushi ដែលមានប្រជាប្រិយភាពបំផុត ។ Namanare ជាត្រីឆៅ (ត្រីស្រស់បំផុត) រុំ ក្នុងបាយ Namanari ។ 

នៅដំណាក់ Edo ពីចន្លោះឆ្នាំ ១៦០៣-១៨៦៨ Sushi ប្រភេទទី៣ បានចាប់កំណើត វាមានឈ្មោះថា Haya-zushi ។ Haya-zushi ធ្វើពីបាយស្រស់ រុំ ត្រីស្រស់ ហើយជាលើកទី១ ដែល Sushi ចាប់ផ្តើមធ្វើ ពីបាយ មិនផ្អាប់ទុក ។ Haya-zushi បានក្លាយជា មុខម្ហូបឯកក្នុង វប្បធ៌មជប៉ុន ។ 

បច្ចុប្បន្ននេះ បាយ Sushi មិនត្រូវបានគេផ្អាប់ទុកអោយជូរ ដូចពីមុនទេ ប៉ុន្តែ គេប្រើ ទឹកខ្មេះជំនួសវិញ ។ Sushi ត្រូវបានមនុស្សកែច្នៃ លាយផ្សំគ្រឿងទៅតាមចំណូលចិត្ត តាមតំបន់នីមួយៗ ។ លោកអ្នកអាចនឹង ឃើញភាពខុសប្លែកគ្នា ពីកន្លែង១ ទៅកន្លែងមួយ អាស្រ័យលើទឹកដៃរបស់ ចុងភៅ។ 

Lakeshore Views of Etobicoke, Ontario

By SOKHA HY
Personal Blog

Etobicoke, Ontario
April 01 2017

Life is found wonderful here

Condos, apartments, stores and restaurants 

Capture Toronto from Lakeshore