Developing a Mozilla Code of Conduct

Mozilla is going to explore developing a Code of Conduct for our community and contributors, using the Ubuntu project Code of Conduct and supporting documents as an initial template. We’re looking to create something aspirational rather than proscriptive, and the Ubuntu documents provide a tried and proven starting point.

The next step is to look at those documents and see what we need to do to adapt them to work for the Mozilla project. For this, I need your help.

I’ve started a thread over in the mozilla.governance newsgroup to get the process started. It includes a link to a rough first draft of a Code and an explanation of where that draft came from.

Please note that all discussion related to the development of a Code of Conduct should happen in that thread/newsgroup. If you post comments here, I’ll just ask you to move ’em over there 🙂

Please, please try to make time to participate if you can. This is a big and very important step for the Mozilla project and our community.

Thanks!

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Last call! Feature page survey!

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!

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

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

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.

Menu planning for the holidays

Grocery shopping gets a bit tricksy this time of year because there’s often a surfeit of food, a metric crapton of people out shopping for that food (& gifts & booze & all the rest), and the stores are closed for at least a few days right in the middle of it all.

To avoid last minute grocery dashes (and crowds) as much as I can, I’m planning the next couple of week’s worth of menus now. This is what the current working list looks like:

Big fancy dinners

  • Turkey breast roast & all the fixin’s
  • Beef tenderloin roast, sauted mixed wild mushrooms, garlicky bitter greens, potatoes gratin

Regular ol’ workaday dinners

  • chili & toast
  • beef curry, rice, channa dal
  • roast chicken w/ lemon & thyme, cauliflower & broccoli gratin, wild rice
  • pork loin roast, braised brussels sprouts, baked potatoes
  • ground pork & cabbage szechuan noodles
  • seafood chowder
  • carnitas, guacamole
  • baked salmon w/ lemon & capers, spinach, boiled new potatoes
  • spicy shrimp stir fry w/ snowpeas and cashews
  • pan-seared rib eye, salt-baked potatoes, caesar salad

Lunches will largely be made up of leftovers, and breakfasts probably be more extravagant/leisurely than normal, including stuff like bagels w/ smoked salmon, baked french toast, frittata w/ spinach and mushrooms, etc etc.