Ok... Melissa and Suzy both asked for the tuna salad spread... here it is.  (Seriously this is too simple to be called a recipe, but if you insist...)

Clarification on terminology first: this is the “fancy” spread, which I call tuna salad spread.  The alternative, which I call tuna spread, goes basically the same, but no frying, and less veggies — only onion, or spring onion, or Chinese spring onion which works best.

So yeah.  You want:

• 1 or 2 cans of tuna.  You can use tuna in oil (easiest to find), in spring water (healthier — but don't add the water to the spread, drain it first), or in spicy oil (delicious!).

• 1 large (700ml) jar of mayo or “miracle whip”.  Or three small ones, I guess :-P
• Vegetables of your choice, chopped very small.  On today's batch I used:
  
  • Two bell peppers (one green and one red), the long kind with stronger taste
  • Half a carrot
  • Half an onion
• I like to add a bit of garlic too, but it's optional.

Stir-fry (preferably in a wok) the vegetables in the order that's most effective.  (Garlic is always first, peppers of all kinds should fry longer than most other vegetables to bring up the taste.)  Here's what I did today: first the garlic, just for a few seconds, then the peppers, fry a minute or two, then the onion and carrot, fry about 5 min.

Crush the tuna very thoroughly with a fork.  You can do that in the can or on a plate.  Then add it to the veggies, stir-fry until it's all well mixed and the tuna is dark-brownish.

Turn off the fire and add the mayo or miracle whip.  Mix well until it's uniform; the mayo/whip should have absorbed the oil and look a yummy light brown.

Store as much as you can fit back into the mayo/whip jar.  It will keep in the fridge for about a week, but it rarely lasts that long ;-)

Well ok... I know there are literally thousands of cookie recipes on the 'net... but this one worked so well for me, I want to preserve it :-)

1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter or margarine
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
2 cups (350cc) semi-sweet chocolate chips (optional)
or 1 to 2 cups something else chopped small (optional)

First sift in the soda, salt, and flour together.  In a different bowl mix the butter and sugars until uniform; then add the vanilla; then stir in the eggs one by one until uniform; then GRADUALLY stir in the mixed dry ingredients.

Finally, after it's all homogeneous, add the extras — chocolate chips, chopped nuts, dried fruit, whatever you like in your cookies.  It may look like that's too much chocolate chips or nuts or fruits, but the cookies will grow a lot when they bake, and the chocolate/nuts/etc won't.

Shape the cookies in a baking tray, leaving good space between them, and between the cookies and the wall (remember they'll grow).  Size is a matter of personal taste and experimentation, but I like to make them about 5cm, which makes for a really good size after they grow.

Pre-heat oven to 190C; bake for about 8 minutes or until nicely brown.  Note if you never baked cookies: when you take them out, they should still be soft! (And it's the best time to eat them ;-) with coffee or milk...) They only get hard later after cooling down.