You can Log In at the bottom of this page or of any post in EpicureanPiranha.com [the terms "page" and "post" are explained below].
Scroll down to the bottom of this page or of any post. If you have not yet Logged In, you will see the message shown between the two red lines below:
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To leave a message, please Login or Register if you have not done so already. ~ Pour laisser un message, il faut vous connecter, ou, si vous ne l’avez pas encore fait, merci de vous enregistrer.
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Click on the red words: “logged in“. A Log In screen like the one shown below in Fig.1 will be displayed:
Enter your Username [this is the name you originally registered with] and Password.
If you have just registered and this is the first time you log in, you will have received a temporary password via E-mail. Type it in here to log in.
Now click on the blue Log In button on the bottom right of the screen. Once you are logged in, you can then change the password you received to a password of your choice.
The first part of the process for Registering is the same as for “I. HOW DO I LOG IN ?” above: at the bottom of the page or post, you will see the same message shown above between the two red lines. Click on the red words: logged in. A Log In screen like the one shown above in Fig.1 will be displayed.
Now, click on the words: “Register” shown in white at the bottom left of the screen. A Registration screen like the one shown below in Fig.2 will be displayed:
Enter a Username of your choice, and the E-mail address you wish to use.
Now click on the blue Register button on the bottom right of the screen. A “temporary” password will be emailed to the E-mail address you specified.
Important Notes ♥
The Username can contain letters and numbers, but it must not contain any special characters or it will be rejected.
Asking users to register, and only allowing registered users to post comments, helps protect this site from nasty Spammers.
Once you are registered, you can also update your profile with a little additional information [ie: if you wish], so that fellow members can get to know you a little better, and to help me remember you as the number of members grows [particularly if you don't use your real name as your username!].
I read all the comments I receive and will try to respond to them, below your comment on the same post, within 24 to 48 hours. Depending on what you write here [for example: "addicted to all things made with pistachios", or "allergic to eggs but I love cakes!"], ♥ it can also help me with ideas and research for new articles. ♥
Chers amis francophones :: je serai ravie de recevoir vos messages et critiques, et de vous répondre, en français ♥
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Marie,
Ces pâtes sont tellement appétissantes…je n’ai jamais osé encore (j’ai la machine-truc) mais ça me donne vraiment le goût. Bientôt, quand j’aurai mes lundis…
Non non, Sol ! Faut pas attendre si longtemps ! Des pates fraiches maison c’est trop délicieux ♥
A recipe and a text can, together, stimulate appetite and interest. But with such pictures around, and scallops, this is poetry to me.
And poetry makes me very hungry !!!! Oh la-lÃ
Wow! Merci Pierre ♥
Surtout un grand merci de m’avoir écrit en anglais ! J’apprécie beaucoup ~ mais tu peux m’écrire en français parce que je veux améliorer mon français écrit.
Et si il y a des recettes ou des parties de textes que tu as du mal à comprendre [surtout dans les explications de recettes ~ les termes employés ne sont peut-être pas toujours évidents !], surtout dis le moi et je les traduirai avec plaisir !
PS : j’ai publiée les recettes de caramel si tu veux me donner ton “feedback”. J’apprécierais ♥