Sadly our Bergy passed on Nov 13/2020. She was our Food Photo Forum host for many years and a dedicated Recipezazz member. Bergy was loved by everyone and will be deeply missed...
I am very excited to be one of the two 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 Razz 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 I 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!
Ten years ago I took off 70 pounds and have managed to gain 20 pounds back I am watching my weight and keep trying to take those 20 pounds off again..I do love good food!. In years I may be 89 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.
This is a delicious way to do potatoes. They are quite salty tasting from the soy sauce. I peel & dice them ahead of time then cover them in water. Veery easy and definately will make agin
I took some liberties with this recipe. I have a few large prawns so subbed those for smaller shrimp. I left the peppers & prawns on the pan , poured the omelet over them and allowed the pepper & prawns to cook right into the omelet. Mmm delicious. Made the omelet for one peron using 2 eggs.