I haven't opened a Dreamwidth account but I have set up using OpenID (ixwin.livejournal.com) which seems to be working fine in terms of giving me access to friendslocked posts both on my Dreamwidth reading page and on cross-posted-to-lj posts.
I intend to carry on reading both my lj and Dreamwidth friendspages for the foreseeable future, with lj perhaps the slightly more frequently viewed one, but both several times a week. Ideally I'd remove crossposted content from my default view on lj, but I don't want to do that if it's going to mean missing out on comment streams.
I may move to Dreamwidth in the future if any of the following occur
b) people I want to read my journal stop reading their lj friends page regularly
c) the balance of my friendslist gets skewed so far in favour of Dreamwidth that lj becomes incidental (in which case I'll crosspost here from Dreamwidth as long as there are people who want that)
Edited to add: I'm updating my dreamwidth reading circle every few days to include everyone who's added me, so giving me access (via my OpenID) is the best way of making sure I read you on Dreamwidth.
Lovely unprompted flight of fancy from Daniel this evening which got me giggling. He had a piece of bread and butter in front of him
Daniel: Mummy cut bread [into] two pieces
(Mummy does so)
Daniel: Bread talking each other. This piece say "Bye-bye other piece. I am going into Daniel's mouth with butter on"
Clocks going back = an extra leisurely hour of Sunday morning
Clocks going back = two little ones wide awake and raring to go at 6:15 a.m.
(I'm only complaining a little bit really)
If a recipe calls for "450g of fresh peas, shelled" would you interpret that as the weight before or after shelling?
Edit: I went with the pre-shelled weight in the end, and it seemed okay - it could have coped with more peas, but probably not as many as there would have been if I'd used 450g post-shelling.
For the curious, the recipe was for a pasta dish involving spaghetti, cream, pecorino cheese and fresh peas. It was labelled as 'paglia e fieno' although googling this suggests the dish going under this name more commonly includes ham and mushrooms as well, which I can see working very well, upping the interest and 'savouriness' of the dish.