Food Chef

My Account

Bergy
BIO: I am very excited to be one of the three hosts for the Photo Forum.Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I have been taking photos for a number of years and have well over 7000 posted in various recipe sites - I look forward to building a large collection here on RZ My roots are in Vancouver B.C. Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexico has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite! Over the last 31/2 years I have taken off 70 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 81 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Location: Noth Okanagan B.C, Canada
Member Since: September 2011
Recipe Name Reviews Created Date
Ginger and Orange Carrots
5
September 12, 2011
Mediterranean Appetizer 2 Melon Bites
0
October 22, 2011
Tasty, Crunchy Cabbage and Sprouts
0
December 08, 2011
10 minute Blueberry Layer Cake
0
October 21, 2011
4 Cheese Sauce for Pasta
0
December 06, 2011
A Different Tasty Vegetable Soup
0
December 27, 2011
All Purpose Dinner Crepe Batter
0
November 24, 2011
Almond Paste
0
November 28, 2011
Anchovy And Sundried Tomato Bruschetta
0
December 03, 2011
Anchovy Crostini
5
October 05, 2011
Annacia's Mussels
0
December 31, 2011
Apple Raisin Sauce for Ham
5
October 06, 2011
Arugula and Goat Cheese Salad
0
October 17, 2011
Attractive Japanese Soup
0
November 03, 2011
Au Jus Onion Burgers
5
December 09, 2011
Autumn Pork Chops
5
April 18, 2012
Avocado With Watercress And Shrimp First Course
0
December 11, 2011
Aztec Corn BBQ'd In The Husks
0
November 20, 2011
Baby Bok Choy
5
October 08, 2011
Baby Bok Choy Marsala
0
December 17, 2011
Back to Basics Lamb Stew (Crock Pot)
0
February 24, 2012
Baked Spicy Scallops
0
January 19, 2012
Baked Bean Stuffed Peppers
0
February 19, 2012
Baked Brie and Cranberry Appetizer
0
October 18, 2011
Baked Brie or Camembert
0
November 18, 2011
Baked Fennel With Parmesan
0
November 22, 2011
Baked Parmesan Tomatoes
5
October 30, 2011
Baked Parsnips with Apples
0
October 14, 2011
Baked Salmon Filet
5
January 20, 2012
Baked Salmon Fillets
4
October 24, 2011
My Recipebooks
Recipebook Name Created Date
Appetizers and Finger Foods Thu, September 15, 2011
(66) recipes       
Beef and Pork Sun, October 16, 2011
(25) recipes       
Bread and biscuits Sun, November 27, 2011
(1) recipes       
Breakfast and Brunch Thu, September 15, 2011
(54) recipes       
Burgers and other sandwiches Wed, September 14, 2011
(35) recipes       
Chicken , Turkey and other fowls includeing ground recipes Fri, October 28, 2011
(25) recipes       
Comfort food Fri, October 28, 2011
(5) recipes       
Reviews
Recipe Title Your Review
A Peach of a Pork Tenderloin Re: A Peach of a Pork Tenderloin <p> A lovely recipe. The pork was moist and tender and the sauce gave it that special finish. I used Apricot preserve instead of peach and it worked Thanks Derf for a do again recipe. I served the pork with Balsamic Oven Roasted Potatoes</p>
Balsamic Oven-Roasted Potatoes Re: Balsamic Oven-Roasted Potatoes <p> Sorry I somehow missed giving this recipe 5 stas last time around These are a great side to serve with any meat. The balsamic vinegar makes these so tasty. Depending on the size of potatoes used, this may take less or more time, check them after 1 &frac12; hours to be sure.</p>
Lemon Glazed Carrots Re: Lemon Glazed Carrots <p> This recipe is so easy and gives a whole new dimension to the already lovely carrot. I didn&#39;t have baby carrots just full grown ones that I cut them up.The baby ones look prettier but these tasted just as good. Thanks Axe this is a do again and again recipe</p>
Cream Cheese Stuffed Jalapenos Re: Cream Cheese Stuffed Jalapenos Love “hot” Jalapeno Poppers- This one is super Mmmmmm- The thing that I found could be a problem is the size of the Jalapenos.. How much filling will it hold? I pushed it to the limit! I was only making 3 Jalapenos (cut in half – two appetizers) and I cut the ingredients accordingly – It worked so well. Great – great flavors. I didn’t pre boil the peppers cause we love it “HOT” and crunchy -They were perfect . The bake time is right on 400F 10 minutes. Thanks Kitt for a lovely Sunday appie with our Mart Marts!
Healthy Jalapeno Turkey Burgers Re: Healthy Jalapeno Turkey Burgers This is a great tasting burger - Because I am a spice hound I added some Thai Chili sauce on the burger when I served them. This goes right into my burger recipe book to make again Thanks Linda for a lovely Saturday Night Burger
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