Food, Glorious Food

[jadesfire]

Oh wise and wonderful friends-list, if I give you shiny links, will you help me out? Please?

We do pretty well for variety when it comes to dinners. We try new recipes all the time and I enjoy having the leftovers for lunch the next day. But on days when there aren't leftovers, I do get kind of fed up of jacket potatoes.

My staple freezer-dinners are moussaka and stoo, and I'd really like to have some more variety in there. It's my chance to have things that don't really do anything for J, so Shepherd's pie is on my list, and I'm thinking of trying to make meatloaf, which I was fond of as a child.

What do you make for the freezer? Our lasagne attempts have been mixed (the pasta doesn't freeze very well), and the chip experiment was a failure due to sogginess. We already eat things like chilli and bolognese. Is there anything I'm missing?

In return, I promised you links:

For the typography fans out there, you can now get your own alphabet soap

The Chile earthquake may have shortened Earth's day

This will be irrelevant to many of you but I couldn't resist a link to the London chocolate tours

Bored with your screensaver? Set fire to your monitor!

This would take more paper and patience than I possess, but how much do I want to make this rhombidodecadodecahedron?

I'm not entirely convinced that vandalaising your home fixtures is the way forwards...

This might be a library joke, but it made me smile: If OCLC controlled hashtags...

And finally, check out this artist: Mark Evans: etched leather

Comments

[rustydog.livejournal.com]

I prefer soups you can drink from a mug rather than soups you have to eat with a spoon, so I usually end up blending mine anyway. It covers a lot of mistakes. :)

The freshest salmon we could get here would be frozen, and it's definitely superior in taste to the tinned stuff, but if you're going to mix it up with cracker crumbs and herbs anyway, I would use tinned. That's what my mom has always used. It's fine. Really, the only time I think I've had non-tinned salmon was in restaurants.

(I've been hearing more about mercury recently, though, so I would limit salmon and/or tuna to twice a week.)

[jadesfire2808.livejournal.com]

Okay, cool. I love tinned salmon - my nan used to make sandwiches with it, and she'd mix it with vinegar because she grew up when it tasted...not so good ;) But it's a taste I always associate with my grandparents.

Cracker crumbs? I think might have to ask for an actual recipe at this point! Having salmon slice for lunch would be awesome, and make such a welcome change :)