Last call! Feature page survey!

Mozilla, Product Management, Work No Comments

If you have ever used one of the Feature Pages or Feature Lists on the Mozilla Wiki, please help us improve the system by participating in our Feature Page Survey.

We’re going to close the survey down TOMORROW, and we need to get as many responses as we can. The survey should only take 5-8 minutes to fill out, and we’d really appreciate all the feedback we can get.

>>> Feature Page Survey < <<

Thanks!

Mozillians, please help: Feature Page Survey!

Mozilla, Mozilla community, Product Management, Work No Comments

If you have ever used one of the Feature Pages or Feature Lists on the Mozilla Wiki, please help us improve the system by participating in our Feature Page Survey.

We’re going to close the survey down at the end of January, and we need to get as many responses as we can. The survey should only take 5-8 minutes to fill out, and we’d really appreciate all the feedback we can get.

>>> Feature Page Survey <<<

Thanks!

Tuna & White Bean Salad

Cooking, Food, Recipes No Comments

This is really simple and yummy. Can be a side dish or a main with baby spinach or field greens.

Ingredients

  • 1 med clove garlic, finely minced (about 1 tsp)
  • 1/2 shallot, minced (about 1 tsp)
  • 1 tbsp capers, chopped
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fresh ground pepper
  • pinch salt
  • 1 tin white kidney beans, rinsed and well drained (low/no salt)
  • 1 tin flaked tuna, drained

Method

  1. Mix garlic, shallot, capers, parsley, olive oil, vinegar, lemon juice, salt and pepper in a medium bowl and whisk well to make a simple vinaigrette
  2. Add beans & tuna and mix well
  3. Let sit for 15-20 minutes for the flavours to meld a bit

Serve as a side dish or just as a simple meal. Squeeze more lemon juice over if you’re into that sort of thing.

Sole stuffed with herbs & garlic, baked with beans & tomatoes

Cooking, Fish, Food, Healthy, Herbs, Recipes No Comments

Sole is pretty boring, generally, so I decided to jazz it up a bit. The ingredients list makes this look way more complicated than it is. Takes about 15-20 mins to prepare, and 25 mins to bake. I also totally failed to take a picture of this, but will next time.

Ingredients

  • 2 cloves garlic, minced
  • 2 tbsp parsley, minced
  • 2 tbsp chives, minced
  • 2 tbsp tarragon, minced
  • 1 tbsp thyme leaves
  • Zest from 1 lemon
  • 2 tsp dijon mustard
  • 4 filets of sole, no skin
  • 1 tbsp olive oil
  • 1 med shallot, minced
  • 1 tin white kidney beans, well rinsed and drained
  • 1 tin diced tomatoes (low sodium)
  • Juice from 1 lemon
  • Salt & pepper

Method

  1. Heat oven to 325.
  2. Mix the parsley, chives, tarragon, lemon zest, and half of the garlic together in a small bowl.
  3. Heat a saute pan over med heat and heat the olive oil. Toss in the shallot, thyme, and the rest of the garlic & saute for a minute or two.
  4. Add the beans to the pan and continue sauteing for 3-4 mins. Add the tomatoes and heat until simmering. Stir in the lemon juice, and some salt and pepper to taste. These should simmer for 8-10 mins or so while you’re preparing the fish bundles.
  5. While the beans and tomatoes are simmering, lay filets out on a cutting board, skinned side up. Spread the dijon over each in a thin layer (this should use up all the mustard). Sprinkle the herb/zest mixture over the filets. Drizzle the garlic butter over the filets, including all the garlic. Roll the filets up into bundles, starting at the tail end, and secure with 2-3 toothpicks each.
  6. Pour the tomatoes and beans into a glass* 8″ x 8″ baking dish. They should be in an even layer and slightly soupy.
  7. Nestle the 4 sole bundles into the tomatoes and spoon tomatoes and beans over each so the fish won’t get dried out. Grate fresh pepper over it all and bake for 20-25 mins.

Fish is cooked through when it’s 130-140 on an instant read thermometer, or opaque all the way through. Serve in pasta bowls, removing the toothpicks, with plenty of the tomato & bean mixture.

* glass is vital for baking anything with tomatoes in it — a metal pan or dish will just taste weird and tinny and don’t do it. Don’t be like me.

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