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In which she must be a faery
New Zealand zebra, NZ
Because my skin can't bear the touch of iron. I break out in itchy bumps that ooze pus. This is annoying as it seriously cuts down on the number of my few bits of jewelery (and my prettiest hair thing) I can wear.

In other news, should I apply for a job in Kazakhstan? I think I won't, but so tempting. I just wish they had the salary range up there so I could prove to myself that I couldn't afford to keep paying my mortgage on it. The fact that Kazakh is agglutinative and has seven cases and I know from Mongolian that vowel harmony is not as fun in practice as in theory and I rather suspect that the evidentiary verb ending system is most probably the same, though it'd still be cool to try -- is, you see, not helping.

(It does help that I had a good week at work.)

I have patches of snow in my garden that are very nearly a week old.

I have a doubly static kitty. She's curled in the sun not going anywhere, and her fur crackles if I try to stroke her.

I have an iPad borrowed from work to work on for work purposes, so can testify that Angry Birds is astoundingly addictive.

And I have a need of recipes that make use of stale bread. So far I can:
  1. dice and freeze for croutons
  2. toast (but I don't eat much toast - oh wait, it could be the best excuse ever for spaghetti on toast. Guess what I'm having for lunch in ten seconds time?)
  3. dice and mix with all the leftovers and some milk in a casserole dish. This turned out surprisingly good considering the diversity of the leftovers, but not so good that I'm likely to make it on a regular basis.
The bread doesn't go stale that quickly, it's just I'm only one person. Actually it's remarkably long-living. If it was store-bread I'd joke about preservatives, but I made it myself so I've no idea why it takes a week to be properly stale and never goes mouldy. I keep it wrapped in a teatowel on top of the fridge (so the cat can't get at it) -- this is the extent of my bread-preservation efforts.

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Mix the croutons with ground meat and seasonings such as chopped onion and celery, fry in patties.

mix eggs with milk and sweet flavorings in custard proportions, add as much dried bread as will get soggy (should be a thin layer of custard on the bottom), bake.

Mix broth with eggs and savory seasonings and leftover meat, ditto but not quite so soggy.

Crush dried bread, use crumbs as outermost layer of breading on fried food. (Oh, man, I wish I dared to eat turkey tenderloin!)

Soak dried bread in milk, eat as breakfast cereal.

Mix dried bread with canned tomatoes, not quite enough to soak up the juice. Breaded tomatoes aren't very good now that tomatoes are combined and shipped to the cannery in dump trucks instead of being hand-picked and carefully packed in special tomato baskets.

Just seven cases? Compared with Finnish, it sounds like they're not even trying.

Mushroom soup a la Bresse.

Soak the bread slices in beef or veggie broth. Meanwhile, chop onions and cook in butter in a deep saucepan. Add in the bread in little pieces, stirring as you go. Try to get the whole thing to agglomerate into a thichkish mass. Chp mushrooms and add. Cook for about ten minutes, and then use an immersion blender. Add milk or crea to taste. Favorite seasonings: salt, pepper, marjoram.

Addition to lateitia_apis' custard-type thing: add in slices of fruit, such as apple or quince, sprinkle sugar/butter mix on top before baking, and you have my favorite Christmas Eve dessert.

You can dry the bread (in a low oven, or just sitting at room temp if the humidity is low), and dice it (before or after drying) and put them in bags to use to make poultry stuffing etc. Once dried they'll keep literally forever at room temperature. You can also crush them for breadcrumbs.

I always used them in meat loaf -- we didn't have a lot of money, and dried bread meant we didn't have to buy as much ground meat.

I forgot to mention the iron. Generally, jewelry isn't made of iron -- the metal that is that color and people get rashes from is stainless steel.

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