Those crackers sound ace - and how funny are you, posting while you're plastered!

Hey, for a totally easy dip, I stick some tofutti cream cheese in a bowl, dollop a bit of mango chutney on top, and dot some coriander leaves over it.
Also this week, I made a red lentil puree, and stirred some flaxseed oil through it. I've been keeping it in the fridge, and use it on toast, OR, stir some kind of chutney through it (I'm a bit of a chutney fiend at the mo) and eat it with rice cakes. Nom.