Silly question time... Why aren't you using Semagic or one of the other LJ clients. You write the post in the client, on your system. You can preview stuff. Then you tell the client to post things.
Basically because I'm a gnarly, difficult, stubborn old cow. I don't want to have to put special software on my computer to post to their system. They should design and maintain it to work seamlessly with the most common browsers. WordPress does (to give only one instance.)
I may end up having to do a "client" but it really irks me that it's desirable, let alone necessary.
Er, if the font for typing a post is too small, why not just make the browser font larger when looking at that page? In Firefox that's Control+, I believe it may be the same in others. I have to use that all the time with web pages using small font. (Incidentally, your 'larger' font appears on my system as smaller than usual, possibly because it is setting an absolute font size which is smaller than my default font size.)
In Internet Exploder holding the control key and scrolling the mouse wheel will up/down size all the text on a webpage in Windows.
I enjoy cooking with venison when I have some. I've done venison spaghetti sauce, meatballs, a deerloaf wrapped in bacon, Bambi Stew, and deer-in-a-thicket (which is a handful of blackberries wrapped in ground venison loaf, covered in a layer of hot pork sausage).
My mom makes her own meatballs as well, though she won't touch venison unfortunately. Ground beef is all she uses. I had some sausage links made this year from venison and pork, they made it a 50/50 mix. It's mighty good. I made some sausage and rice with some, it was delicious.
And I forgot the actual recipe. Sigh.
My mother used to mix 1/3 pork sausage (uncooked, like Owens) and 2/3 lean ground beef for meatloaf; I've found that with lean beef or venison you can go to more than 1/3 pork sausage (but don't have to) and with fatty ground beef (not recommended) you might want to cut back on the pork sausage. On TV I've seen someone mix ground beef and ground lamb.
I have a lazy woman's approach to both meatloaf and meatballs that starts with Pepperidge Farm herbed breadcrumbs. Yup. For three pounds of meat, the larger package is just right. This makes a LOT of meatballs. But of course you can make a small batch with 1 pound of lean ground meat (beef, buffalo, venison) and 1/3 pound of pork sausage. Dice an onion (or half onion--it's to taste. M- doesn't like the onion, R- likes a lot of onion, I'm in between.) You can dice some garlic, but tonight I was using a bottled pasta sauce with a lot of garlic in it, so I didn't. Fine-chop parsley and any other fresh herb you want in the mix; if you don't have fresh herbs, you can use a mix of dried herbs. Mix by hand in large bowl (I add the dry bread crumbs bit by bit) and moisten with ketchup, or tomato sauce, or barbecue sauce (these turned out fine!), or even V-8 juice (was desperate one night), and some red wine if you have it, until it's reasonably mushy. The dry bread crumbs will soak up the moisture. You do not need an egg. With the right amount of liquid, and browning (to a good rich brown) they will stay together. You do need at least a little onion and herbs. Basically, each meatball is like a tiny meatloaf. Form by rolling between your palms; the pressure you apply is what "glues" them. They can be any size from walnut to small egg, depending on your preferences but try to make them all the same size so they'll cook in the same time.
Brown in oil, bacon fat, or butter in a large frying pan in batches (only one layer at a time) and set aside the browned ones until you're done. They aren't fully cooked at this point and will need 15-20 minutes in simmering (bubbles) sauce before they're done. (Break one open to be sure the pork sausage isn't still pink.) As soon as they've cooled, the extras can go in a freezer bag and into the freezer for later. It's very handy to have some frozen meatballs...those and a couple of jars of good pasta sauce, some pasta, and the cheese you should have in reserve, and you're ready for company. (If you put up your own pasta sauce, that's even better, but of the two, I'd rather have homemade meatballs.)
Such a useful stand-by, aren't they, and can be used in so many different ways. I've even used them as a pie filling, mixed with a selection of chopped and sweated leek/carrot/celery. And I sometimes as a teaspoonful of smoked paprika to the meatball mix, as an extra flavour dimension.
I hope the washing up didn't take to long and that you managed a reasonable amount of sleep. :)
I have found that when freezing multiples of just about anything that it's best to freeze them on trays/cookie sheets separately, THEN bag after frozen. That way I can pull one or a hundred as needed. I buy chicken leg quarters by the case, cook them, and freeze this way - instant meal-in-a-hurry. I make meatloaf in huge quantities (and, yes, I have also used V-8 in a pinch), have some for dinner, then cool the rest, slice, and freeze-then-bag.
I love venison - sure wish it was something I could buy at the butcher's.
My mom's recipe, simple as simple — one pound ground beef, one chopped onion, one cup dry oatmeal, one can diced tomatoes. Used to have a teaspoon salt, but she left that out when her BP started up, and I do too. Might not hang together well enough for meatballs, I've never tried, but it makes a wonderful tender, juicy meatloaf, with all the natural flavors at their best.