Food and drink organisation

So here I am, late morning on Christmas Day with presents wrapped and tastefully placed under the tree, turkey in the oven, vegetables organised and everything sorted. And it's only 1.30 pm. Sometimes I amaze myself! And I even managed to go for a Christmas run first thing! Some time soon I expect to discover I forgot to switch the oven on or something of that kind.

The law of unforeseen consequences seems to be coming into play for curry houses. Restaurateurs who run curry houses in the UK are having staffing difficulties. Curry houses have become a firmly established part of British tradition. Indeed appreciation of a good curry could well be one of the much talked about British values. The younger generation of curry making families apparently do not want to be restaurateurs though. They want to do other things. Fair play to them. But the curry house restaurateurs are finding it hard to recruit staff who understand the art of mixing spices to make curry. They could recruit from their country of origin but latest law (intended to control immigration) says that such immigrants would have to earn over £30,000 a year to qualify for a residence/work permit. Here's a link to an article about it.

I was also reading about champagne. It seems that experts have always said that smaller bubbles in your glass of champagne were a sign of quality. Now research has found that bigger bubbles make it taste better. They have been using high speed photography to study the flow of bubbles in glasses of bubbly, watching them form patterns like the petals of flowers as they come to the surface. I would quite like to see the photos. The average glass of champagne has a million bubbles. Who knew? Who counted them?

We are having prosecco and have no intention of counting bubbles.

 Merry Christmas!