Looking at the year in the title you will gather that I’ve stalled for ages writing this post. August last year I keenly announced London’s upcoming Oyster & Seafood Fair. What were my expectations? My mind conjured up images of perfectly grilled fish, mountains of prawns (shrimp), crawling crabs and lobsters, massive mussels, sassy sushi and tons more. Well….it didn’t happen. I’ll keep this post short and bitter.

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Other than mentioning it fleetingly in a couple of posts, I’ve remained mum about by diet and progress. Having tried all the famous crash diets like the Bread & Butter Diet, Russian Air Force Diet and Atkins, Weight Watchers was the only one that worked for me years ago and has again. Since March I’ve been dieting on and off with much success. So how much have I lost?

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Are you a chǎo or bào type of person? Only after reading on Wikipedia did I realise there are 2 ways to stir fry food. The bào technique is simply tossing your finely chopped ingredients in a red hot wok, stirring it for a few seconds and then it’s out again. The chǎo technique is a bit slower where the ingredients almost undergo a mini-braise session. This dish seems like the chǎo type to me, but nonetheless still delicious.

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When I think of dieting food boring salads, boiled vegetables and banned sweets come to mind. Worse still, has anyone seen the 1974 recipe cards of Weight Watchers? Hah, now you have. It got just too lonely getting scarred for life viewing these grotesque food pictures that I had to drag you along. What happened in the 70’s stays in the 70’s. Thankfully, 30 years later chefs, photographers and food stylists’ skills have improved. Hooorah!

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First of all I’d like to thank Margot of Coffee and Vanilla for nominating me in November’s Inspiring Food Photography. Competition is indeed tough, considering I’m up against Suganya of Tasty Palettes and Leemei of My Cooking Hut. Go and take a look, but don’t forget: VOTE FOR ME! Just kidding. Not really. Come on, make my day. I know you want to.

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