The archive is being imported to AO3 to preserve the works and make them available to a wider audience.
The purpose of the Open Doors Committee’s Online Archive Rescue Project is to assist moderators of archives to incorporate the fanworks from those archives into the Archive of Our Own. Open Doors works with moderators to import their archives when the moderators lack the funds, time, or other resources to continue to maintain their archives independently. It is extremely important to Open Doors that we work in collaboration with moderators who want to import their archives and that we fully credit creators, giving them as much control as possible over their fanworks. Open Doors will be working with Liara!Mod to import The Mass Effect Kink Meme into a separate, searchable collection on the Archive of Our Own.
We will begin importing works from The Mass Effect Kink Meme to AO3 no sooner than August 2026. However, the import may not take place for several months or even years, depending on the size and complexity of the archive. Creators are always welcome to import their own works and add them to the collection in the meantime.
Most fanwork fills on The Mass Effect Kink Meme were posted anonymously. All the anonymous fills will be imported to AO3 using the collection's archivist account. If the creator of a fill chose not to post anonymously, however, and if they have an email address listed on their Dreamwidth or LiveJournal profile, we will send an import notification to that email address.
We'll do our best to check for an existing copy of any works before importing. If we find a copy already on AO3, we will invite it to the collection instead of importing it. All fanworks archived on behalf of a self-identified creator will include their name in the byline or the summary of the work.
All imported works will be set to be viewable only by logged-in AO3 users. If you claim your works, you can make them publicly-viewable if you choose. After 30 days, all unclaimed imported works will be made visible to all visitors.
Please contact Open Doors with your LiveJournal or Dreamwidth pseud(s) and email address(es), if:
You'd like us to import your works, but you need the notification sent to a different email address than you used on the original archive.
You already have an AO3 account and have imported your works already yourself.
You’d like to import your works yourself (including if you don’t have an AO3 account yet).
You would NOT like your works moved to AO3, or would NOT like your works added to the archive collection.
You are happy for us to preserve your works on AO3, but would like us to remove your name.
You have any other questions we can help you with.
Please include the name of the archive in the subject heading of your email. If you no longer have access to the email account associated with your LiveJournal or Dreamwidth account, please contact Open Doors and we'll help you out. (If you've posted the works elsewhere, or have an easy way to verify that they're yours, that's great; if not, we will work with the Mass Effect Kink Meme mods to confirm your claims.)
We're excited to be able to help preserve The Mass Effect Kink Meme!
- The Open Doors team and Liara!Mod
Commenting on this post will be disabled in 14 days. If you have any questions, concerns, or comments regarding this import after that date, please contact Open Doors.
The Organization for Transformative Works is the non-profit parent organization of multiple projects including Archive of Our Own, Fanlore, Open Doors, OTW Legal Advocacy, and Transformative Works and Cultures. We are a fan-run, donor-supported organization staffed by volunteers. Find out more about us on our website.
My dental appointment went well - it was just a cleaning! - but they still want me to come every three months instead of twice a year. Sigh. Anyway, the appointment was timed so that I did not have coffee or breakfast beforehand, and didn't get home until a little after 1 pm, so I should have just had lunch. But I was so tired that sleep won out over food and I ended up taking a THREE HOUR tour nap. I did finally eat, but now I'm like, maybe I should just go back to bed? Idk.
Anyway, it's Wednesday and I have read some books!
What I've just finished Radiant Star by Ann Leckie. This was enjoyable but very low-key, even at the climax.
Long Live Evil and All Hail Chaos by Sarah Rees Brennan. Hiilarious and very genre-savvy portal fantasy. I enjoyed both books and am hoping the third one sticks the landing. Sadly, it's not due out until next summer. Alas.
What I'm reading now Dead Hand Rule by Max Gladstone, which is the third (and final?) book in the Craft Wars trilogy? series? Idk. I'm enjoying it but he is pulling people from all over the first series and I don't always remember who they are since it's been a while since I read those books.
The archive is being imported to AO3 to preserve the works and make them available to a wider audience.
The purpose of the Open Doors Committee’s Online Archive Rescue Project is to assist moderators of archives to incorporate the fanworks from those archives into the Archive of Our Own. Open Doors works with moderators to import their archives when the moderators lack the funds, time, or other resources to continue to maintain their archives independently. It is extremely important to Open Doors that we work in collaboration with moderators who want to import their archives and that we fully credit creators, giving them as much control as possible over their fanworks. Open Doors will be working with Liara!Mod to import The Mass Effect Kink Meme into a separate, searchable collection on the Archive of Our Own.
We will begin importing works from The Mass Effect Kink Meme to AO3 no sooner than August 2026. However, the import may not take place for several months or even years, depending on the size and complexity of the archive. Creators are always welcome to import their own works and add them to the collection in the meantime.
Most fanwork fills on The Mass Effect Kink Meme were posted anonymously. All the anonymous fills will be imported to AO3 using the collection’s archivist account. If the creator of a fill chose not to post anonymously, however, and if they have an email address listed on their Dreamwidth or LiveJournal profile, we will send an import notification to that email address.
We’ll do our best to check for an existing copy of any works before importing. If we find a copy already on AO3, we will invite it to the collection instead of importing it. All fanworks archived on behalf of a self-identified creator will include their name in the byline or the summary of the work.
All imported works will be set to be viewable only by logged-in AO3 users. If you claim your works, you can make them publicly-viewable if you choose. After 30 days, all unclaimed imported works will be made visible to all visitors.
Please contact Open Doors with your LiveJournal or Dreamwidth pseud(s) and email address(es), if:
You’d like us to import your works, but you need the notification sent to a different email address than you used on the original archive.
You already have an AO3 account and have imported your works already yourself.
You’d like to import your works yourself (including if you don’t have an AO3 account yet).
You would NOT like your works moved to AO3, or would NOT like your works added to the archive collection.
You are happy for us to preserve your works on AO3, but would like us to remove your name.
You have any other questions we can help you with.
Please include the name of the archive in the subject heading of your email. If you no longer have access to the email account associated with your LiveJournal or Dreamwidth account, please contact Open Doors and we’ll help you out. (If you’ve posted the works elsewhere, or have an easy way to verify that they’re yours, that’s great; if not, we will work with the Mass Effect Kink Meme mods to confirm your claims.)
We’re excited to be able to help preserve The Mass Effect Kink Meme!
– The Open Doors team and Liara!Mod
Commenting on this post will be disabled in 14 days. If you have any questions, concerns, or comments regarding this import after that date, please contact Open Doors.
The Stratford Festival posted on their Facebook that the S&A cast will reunite for one night only - July 26 - for a reading of the comedy The Amateurs.
Paul Gross and Don McKellar are included in the reuniting cast.
The aroma from this Cucumber Tomato Salad is the most deliciously fresh scent of cucumbers, parsley, juicy tomatoes, and crunchy green peppers, and it’s beyond delightful. The only thing better than the aroma is the flavor. This easy side salad is cold, crunchy, juicy, budget-friendly, and tossed with a simple red wine-oregano vinaigrette that makes every bite taste bright and fresh. In short, this cucumber tomato salad is one big bowl of cold, crunchy, juicy loveliness.
“I make this salad almost every week. Sometimes I change it a little based upon what I have (extra pepper, no onion, etc). I love to put it on a pita with some hummus and falafel. Yum!”
Krista
A Deliciously Fresh Cucumber Tomato Side
Cucumber and tomato salads aren’t exactly new (definitely check out my creamy cucumber salad, too!), but sometimes the simplest classics are the ones I come back to most. This one is fresh, light, low-calorie, and packed with vegetables, but it still has plenty of flavor thanks to the tangy oregano vinaigrette and pops of creamy, salty feta. I like cutting the cucumbers into hearty chunks so they keep their crunch better after dressing, and the vinaigrette adds brightness without weighing everything down. It’s an easy, budget-friendly side salad that brings freshness, texture, and color to a meal without adding much prep time or cost.
I also love how flexible this cucumber tomato salad is. Serve it as a quick side dish, or bulk it up with canned tuna and white beans to turn it into something closer to my Mediterranean tuna salad, which is the PERFECT protein and veggie-packed meal prep salad (if you ask me!)
Recipe Success Tips
Choose crisp cucumbers. I use regular fresh cucumbers here because they’re budget-friendly and easy to find. They tend to have tougher skin, so I like to peel some of it off in stripes before chopping. English cucumbers or Persian (mini) cucumbers also work well if you prefer a thinner skin, fewer seeds, and extra crunch!
Slice and soak the red onion. Cut the red onion very thinly, about 1/8-inch thick, so they add a delicate crunch instead of an overpowering, sharp bite. I also like to soak the sliced onion in ice water for 5-10 minutes. I used to skip this step, but it really helps mellow that harsh raw onion flavor.
Keep it from getting soggy. Cucumbers and tomatoes naturally release water once they’re cut and salted, so keep the pieces chunky and toss the salad with the dressing just before serving for the freshest crunch. For extra insurance, choose firm tomatoes and salt your cucumbers to draw out excess water. Place the chopped cucumbers in a colander, toss with ½ tsp salt, and drain for 15-30 minutes, then pat dry before using. Adjust the salt in the dressing to taste.
Stir before serving. The vinaigrette and vegetable juices can settle at the bottom of the bowl as the salad sits, so give it a gentle stir before serving.
Make it your own. Cucumber tomato salads can go in a few different directions depending on the dressing and add-ins. Skip the feta for a simple dairy-free version, add 1½ cups couscous (cooked until tender and cooled) for a tomato and cucumber couscous salad, or make it more filling with a drained and rinsed can of black beans, like in my cucumber and black bean salad!
Serving Suggestions
I think of this cucumber tomato salad as the fresh, crunchy part of the plate. The juicy tomatoes, crisp cucumbers, bell pepper, feta, and oregano vinaigrette add coolness and acidity, so it’s especially good with warm and hearty mains. Grilled chicken is one of my go-to dinners to serve with this salad, especially in the summer. I’ll chop the vegetables and mix the dressing while the chicken is brining, then toss everything together once the chicken goes on the grill so the salad is ready when it comes off. It’s also great with homemade hamburgers because the cold vegetables and tangy vinaigrette lighten up the plate and add a nice contrast next to the soft bun and rich beef.
For a meatless meal, I think this salad is delicious with falafel in bowls, wraps, or pita plates. The fresh veggies pair really well with the warm spices in the falafel, especially with a sauce or hummus on the side! It also works well with air fryer pork chops because the tangy dressing balances the hot, savory pork chops without adding much extra prep!
This Cucumber Tomato Salad is a cold, crunchy, juicy mix of cucumbers, tomatoes, bell pepper, red onion, parsley, and feta tossed in a simple red wine oregano vinaigrette.
Prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
Peel the cucumbers if desired. Dice the cucumbers, tomatoes, and bell pepper.
Thinly slice the red onion and soak them in a bowl of ice water for 5-10 minutes, then drain the water. This helps to remove the harsh bite of the red onions.
Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese if it's not already crumbled.
Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. If you're adding the olives and roasted red peppers, include them here (optional). Pour the dressing over top, and toss to combine. Serve immediately or refrigerate until ready to eat. This salad holds up well over a few days in the refrigerator. Be sure to stir briefly to redistribute the flavors before serving.
*Regular slicing cucumbers have a slightly more pronounced cucumber flavor, but their thicker skin can sometimes be a little bitter. Peeling alternating strips keeps some of that fresh flavor and color while removing enough skin for a more pleasant bite. If you prefer a milder, sweeter cucumber with very tender skin, English or Persian cucumbers are excellent substitutes and don’t need to be peeled!**Green bell peppers are usually the most budget-friendly option when it comes to bell peppers! Their crisp texture and slightly bitter flavor also balance the sweet tomatoes and tangy vinaigrette in this salad. You can also use other peppers if preferred. Red peppers make the salad sweeter and juicier, while orange and yellow peppers offer a milder sweetness if that’s what you prefer.***Fresh parsley adds a clean, herby flavor that lets the vegetables and vinaigrette shine, but you can swap it for fresh dill, basil, mint, oregano, chives, or cilantro. Each herb takes the salad in a slightly different direction, so choose one that matches the rest of your meal.****I use pre-crumbled feta here because it’s more affordable and easy to find. However, block feta packed in brine will give you the creamiest texture and tangiest flavor because it stays moist until you’re ready to crumble it. The feta also gives this salad a nod to a classic Greek cucumber tomato salad, which traditionally combines chunky cucumbers, tomatoes, green bell pepper, red onion, olives, a slab of feta, and a simple olive oil dressing without any lettuce.Optional add-ins: Kalamata olives and roasted red peppers add even more Mediterranean-style flavor to this salad. The olives bring a salty, briny bite, and the roasted peppers add a little natural sweetness. See the Variations section below for more easy ways to change up this cucumber tomato salad.Adjusting the yield: This recipe is easy to scale because there’s no cooking involved. Simply increase or decrease the vegetables and vinaigrette in the same proportions. For only one or two servings, I think it’s easier to whisk the dressing right in the serving bowl. For larger gatherings, make a double batch of the salad and dressing, and dress the salad just before serving so everything stays as crisp as possible.
How to Make Cucumber Tomato Salad Step-by-Step Photos
Gather the dressing ingredients: You’ll need ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.
Gather the salad ingredients: You’ll need 2 cucumbers, 4 Roma tomatoes, ½ small red onion, 1 green bell pepper, ¼ bunch fresh parsley, and 2 oz. feta. Also, if using, some kalamata olives and roasted red pepper (both optional).
Make the vinaigrette: Start with the vinaigrette so the dried oregano has a few minutes to hydrate and the flavors can mingle while you chop the vegetables. In a small bowl, whisk together ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked black pepper.
The vinaigrette will look glossy and lightly speckled with oregano and pepper. It may not stay fully combined because oil and vinegar naturally separate, so just give it another quick whisk before pouring it over the salad.
Prep the cucumbers: This is how I prep my cucumbers. A chunky dice is nice for this salad because it helps them hold up a little better in the refrigerator. Peeling stripes into the skin first removes some of the waxy skin and gives them a cool visual effect once chopped. Then cut the cucumbers into about 1/2-inch wide rounds, and cut each round into quarters. That gives me nice chunky pieces of cucumber.
Prep the onion: Very thinly slice ½ small red onion. Very thin means about ⅛-inch thick or thinner, so the onion bends easily and doesn’t take over every bite. Soak the sliced red onion in a bowl of ice water for 5–10 minutes, then drain well. This helps tame the sharp bite while keeping the onion crisp and crunchy.
Prep the other salad ingredients: Chop 4 Roma tomatoes into similar-sized pieces, removing any tough cores as needed. Roma tomatoes are nice here because they’re meaty and hold their shape well. Chop 1 green bell pepper into bite-sized pieces as well. Also pull the parsley leaves from the stems, then roughly chop ¼ bunch fresh parsley. Crumble 2 oz. feta cheese, if it isn’t already crumbled.
Assemble the salad: Add the cucumbers, tomatoes, green bell pepper, drained red onion, parsley, and feta to a large bowl. If using kalamata olives or roasted red peppers, add them now. Give the vinaigrette another quick whisk, then pour it over the salad. Toss gently until the vegetables are evenly coated and glossy, and you see little flecks of oregano throughout.
Serve immediately for the crispest texture, or refrigerate until ready to eat. The vegetables will continue to release juices as the salad sits, so the dressing will become a little more flavorful and slightly more diluted over time. Store the salad in an airtight container in the refrigerator for up to 2-3 days. Stir gently before serving to redistribute the vinaigrette, and use a slotted spoon if extra liquid has accumulated at the bottom of the bowl.
Variations to Try!
This cucumber tomato salad is a great ‘use what you have’ side because the base is simple, fresh, and easy to adjust. Here are a few ways to change it up without making it complicated:
Tomato options: I use Roma tomatoes because they’re affordable, firm, and easy to find, but vine-ripe, cherry, or grape tomatoes also work. If your tomatoes are extra juicy, scoop out some of the seeds before chopping so the salad doesn’t get watery.
Change the dressing: For a slightly richer flavor, swap the red wine vinaigrette for a balsamic vinaigrette. A bottled Italian dressing also works when you need an even quicker side dish, although the homemade dressing will give you the freshest flavor!
Swap the cheese: I love feta here because a little goes a long way, but you can also use whatever cheese fits your budget. Try mozzarella for a mild bite, diced cheddar or goat’s cheese for something sharper, or skip the cheese altogether.
Add a protein: Turn it into a light lunch by adding canned tuna, chickpeas, white beans, grilled shrimp, or chopped hard-boiled eggs. I like this option when I want the salad to feel more like a meal without actually cooking much of anything.
Make it a pasta salad: Stir in cooled cooked orzo, bowtie pasta, or rotini for a heartier side or easy meal prep lunch. Pasta will soak up some of the vinaigrette, so taste before serving and add an extra drizzle of olive oil or a splash of red wine vinegar if it needs a little wake-up call.
Add more vegetables: Toss in thinly sliced radishes for peppery crunch, diced avocado for creaminess, sliced celery for extra crispness, shredded carrots for sweetness, or chopped pepperoncini for a tangy kick. This is also one of my favorite ways to use up odds and ends in the crisper drawer before they become compost.
Storage Instructions
This cucumber tomato salad is best served the day it’s made, when the cucumbers are crisp, and the tomatoes are at their juiciest. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days, but the texture will soften as the vegetables sit in the vinaigrette. I actually don’t mind it on day two because it takes on a lightly marinated flavor, but it won’t be quite as crunchy as when freshly tossed.
Make Ahead
For the best make-ahead option, chop the vegetables and whisk the dressing separately, then store them in separate airtight containers in the refrigerator. Toss everything together just before serving so the salad stays as fresh and crisp as possible.
Try These Summer Salads Next:
Our version of Greek Salad adds romaine lettuce for extra crunch and volume, making it a budget-friendly side that stretches beautifully.
I’m always here for a Southern throwback, and Tomato Cracker Salad turns simple tomatoes, eggs, mayo, and saltines into something surprisingly delicious!
This Summer Lentil Salad is fresh, filling, and loaded with cucumber, cherry tomatoes, bell pepper, spinach, feta, and a lemony vinaigrette.
"There's also charming footage of a couple gamboling in Central Park that might be some of the first scenes Warhol ever shot ... They're so lighthearted and playful, they're more in the spirit of his jaunty commercial drawings from the 1950s than of the deadpan Pop Art he was just then perfecting." — Blake Gopnik, The New York Times, 30 Jan. 2026
Did you know?
In Middle French, the noun gambade referred to the frisky spring of a jumping horse. In the early 1500s, its influence leapt into English twice, lending a playful bounce to both noun and verb forms of gambol. (The noun means "a skipping or leaping about in play.") Neither English word is restricted to horses, but rather can be used of any frolicsome creature. The more common of the two, the verb, suggests levity and spontaneity, and it tends to be used especially of the lively activity of children or animals engaged in active play.
1. My stomach felt almost as bad this morning when I woke up, but once I got going, I started to feel a lot better, and it wasn't like yesterday where I'd feel better for a while but then anything I ate would make me feel worse again. Not quite 100% but mostly back to normal.
2. There was another ant invasion this morning, though not nearly as bad as yesterday. I was worried that despite my precautions and clean up this morning, I might come home to more after work, since yesterday we had both been home during the day to monitor any scouts and keep things from snowballing, but with Carla out of town, there's no one to keep an eye out during the day. But the diatomaceous earth I put down this morning seems to have been enough and there were no ants in the kitchen this evening and only a couple in the dining room near where they had been coming in. So hopefully I won't wake up to ants again tomorrow.
3. When I first moved offices last year, the area I was in was the coldest in the whole building, but then they made some change and it was the warmest. It was tolerable for the winter and spring, but it's really bad now and I was just sweltering at my desk this afternoon. I put in a request to the facility maintenance department and they said they will get it looked at ASAP so fingers crossed they can get it to a more reasonable temperature.
I meant to post last night but I could barely keep my eyes open so I went to bed early (and missed a super rare Mets comeback in Atlanta!) and slept for 10 glorious hours! I felt great at work today, and got some stuff done, and made some suggestions about the September board meeting agenda that I am sure the CEO and the Chair will not like, but they wanted to get radical and also not overrun the meeting time by 45 minutes again, and I offered a good way to do it to my boss. We'll see if anyone bites.
I am off tomorrow for the dentist - it should just be a cleaning (though I am braced to hear I need yet another crown) but I am always so tired when it's over. And my team meeting on Tuesday got cancelled so I am tempted to take next Tuesday off since I'm already off Wednesday (my birthday), Thursday, and Friday of next week. My boss was like, sure! but I'm still thinking about it.
I thought I had something else to post about but I can't remember... oh right, I finally watched Project Hail Mary the other night. I enjoyed it but it was too long. And there was not enough Eva Stratt, who was the best thing in the movie.
“Show, don’t tell.” “Murder your darlings.” “Write every day.”
Certain pieces of advice are widespread in the writing community — but what do they really mean? And are they nuggets of universal wisdom, or do they only apply to some writers in some circumstances? Award-winning author Marie Brennan tackles these old saws, dissecting each one to see what purpose it might serve . . . and when you should toss it aside.
And starting next month, there will be a brand-new Writer's Little Book -- stay tuned for news on that . . .
She's fine, no worries - well, not fine fine, she's at the hospital, but it's nothing to worry about.
Taking the bus back from the hospital always gets me thinking about Hurricane Sandy. They named a corner after those two boys. They'd be in high school now, or even entering college. It's easy to judge their mother - and don't get me wrong, I do judge her, because she made every possible mistake from before the storm even hit, starting with not evacuating - but people do dumb stuff all the time and it usually works out just fine. People don't usually die because they did something stupid, they don't usually lose their kids over it.
It's been rainy too. It's really just a maudlin way to start a week.
But I still think, every time I take that bus from the hospital, that those kids should've gotten to grow up, and instead they didn't even get to go trick-or-treating that year.
The moral of this post, inasmuch as there even is one, is that if your area is under an evacuation order, or ought to be, fucking evacuate. Or if you've decided to shelter in place, shelter in place. Don't try to evacuate after the storm is already upon you. That's how it all goes wrong.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png){kind=small}
ao3_news_feed
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
