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Leggy Peggy

Canberra, Australia's capital

Chef #239758

Canberra, Australia's capital

Joined: Aug 30, 2005

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My Journal

Reviewed Gnocchi & Tomato Bake (With Freezing Instructions)

"My family wants to move to your house if you always make stuff like this. This dish is so easy to make and so delicious. Like a few others, I added about a 1/2 cup of water to keep the gnocchi from sticking to the pan. No basil?fresh or dried?on hand, so used a tablespoon each of dried chives and dried parsley. Sprinkled deep fried onions over the ..."

22 hours ago on Food.com

Saved Recipe Curried Cauliflower and Spinach by dicentra

3 days ago on Food.com

Saved Recipe Lime Pickled Red Onions by yogi

4 days ago on Food.com

Saved Recipe Lime Pickled Red Onions by yogi

4 days ago on Food.com

Saved Recipe Thai Red Chicken Curry by Beck Australia

9 days ago on Food.com

Added Recipe Photo to Pa Amb Tomaquet (Tomato Toast)

9 days ago on Food.com

Reviewed Pa Amb Tomaquet (Tomato Toast)

"Years ago one of our Catalonian exchange students taught me to make this yummy toast. I had some top quality ingredients on hand, so made this for lunch today. And because I;m a sucker for red onion and anchovies, I added some of both. Yum, yum, yum! Thanks for posting."

9 days ago on Food.com

Reviewed Avocado Salad Dressing

"Wonderful dressing and so easy to make. I made half a batch using cane sugar rather than Splenda. Didn;t have any salsa on hand, so subbed with three large cherry tomatoes, a quarter of a red onion, pinch of chilli powder and some extra garlic and coriander (cilantro). Made with Recipe #207860. I can imagine using this on much more than salad ..."

9 days ago on Food.com

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About Me

Thanks so much for visiting my page. I hope you'll visit my blog too at http://leggypeggy.wordpress.com/

I get so much pleasure from Zaar and hope you do, too. In addition to cooking from this site, I enjoy being a volunteer forum host for the Asian thread. From 2007 to early 2009, I also looked after the Make My Recipe Tag Game in the Australia/New Zealand Forum.

One of my great joys is the many friends I know or have made on Zaar. I am lucky enough to know in person Chef #992464, Chef #637902, Chef #39636, Chef #68960, Chef #121684 (and Mother Kooka), Chef #640238, Chef #11297, Chef #344231, Chef #842495, Chef #547750, Chef #662534, Chef #9869 and Chef #183964. I look forward to meeting many more.

In 2009, my husband, John, and I went on the journey of a lifetime -- a trip around Africa on the back of a truck. We joined the truck in early March 2009. My profile picture is of me on the truck somewere in Namibia.

This year we are travelling overland from London to Sydney—a six-month journey across Central Asia.

In addition to my blog, you can find me on Facebook -- Peggy Bright.

Along the way and during my trips, I have had the good fortune to meet Chef #6651, Chef #102058, Chef #409106, Chef #61569 and Chef #183964. Chef #61569 (Nona) and Chef #183964 (Potsie) are great friends and fellow Asian hosts. Nona and I had a great time in February 2009 exploring some of Northern California. We even let our hubbies join us. A few days later, Potsie and I terrorised Dallas and environs.

Potsie and I get up to mischief wherever we go on Zaar. He was my special Pick a Chef baby a long time ago, and I am still his Mommie Dearest. Do not be afraid when we get rowdy. Just jump in and say something to shame us. Or egg us on! We have great fun causing mayhem.

I?m originally from Nebraska, but have been lucky enough to live in the Middle East, Africa, Southeast Asia and Australia (which is the place I now call home). It's been fun to learn about and cook foods from all over the world.

My Australian husband and I have two daughters, (Chef #116867 and Chef #432495), who are in their 20s, and a swag of exchange students who have become family.

We?ve enjoyed hosting (or coordinating for) a vast array of students. They have come from Belgium, Brazil, China, Czech, Finland, France, Germany, Japan, the Netherlands, Norway and Sri Lanka. It's been great for recipes and general diversity.

I can be very persuasive, so some are here on Zaar. You can check them out.
Chef #860583
Chef #550809
Chef #553552
Chef #581994
Chef #821602
Chef #821605
Chef #875954
Chef #456507
Chef #455998
Chef #988747
Chef #909998
Hope I didn?t mss anyone.

Right now?January 2009?we have only three people at home, including one exchange student (Chef #909998). But soon our own daughters will move home to look after the house, pets and garden.

My rating -- I try to choose and make recipes that I think (based on the ingredients) will earn four or five stars. If I misjudge a recipe, I usually will not review it. Everyone has different tastes, and I feel no need to be ultra critical. That said, I have higher expectations for competition recipes, and rate accordingly.

In addition to the wealth of wonderful recipes at Zaar, I value the amazing sense of community. For the most part, we are a very a supportive and helpful group!

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Favorite Foods

My mother was a home economist (Purdue University) and let us kids have one food we wouldn't eat. I never chose one.

That said, when I lived in the Middle East, I learned it was sometimes best NOT to ask what I was eating?too much information. The beef spinal cord in Syria was excellent, but I really didn't need to know.

I was lucky growing up. Dad was the pilot for the Army Corps of Engineers and travelled all over the USA. In the 1950s, when no one in Nebraska had heard of shrimp, he would bring home a bucket of them from New Orleans. I remember the time we 'voted' that the meal was chicken. After we finished eating, he confessed that it was frogs' legs. Obviously, I should have learned the too-much-information lesson when I was 12 years old.

Also, I'm not big on sweets?give me savoury any day.