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Monday, 29 October 2012

Coach holidays - the Knowledge



In our household we try to do a couple of coach trips a year. We do self-catering as well, and sometimes we even Go Abroad, but we like coach trips best because they are so educational. 

The last trip was even more educational than usual. At the end of the holiday, before being allowed out of your hotel and while Reception is discreetly checking that you have remembered to pay your colossal bar bill, you have to hand in a completed report form on which you have ticked little boxes in answer to questions such as “Did you find the facilities in your room...excellent?...brilliant?...fantastic?”

We’re not very good at ticking little boxes, which might be why we didn’t make it to university. We prefer narrative reports. So this is what we learned on our last Educational Coach Holiday.

1) the most interesting people are always on the other coach (your coach is full of [see Appendix A])

1a) and you only meet at breakfast and dinner, when you enjoy the maitre d’s special entertainment, sliding the poached egg into the lady’s lap, and

1b) not tasting the wines that have just been run out of.

2) All coach trips, whatever their destination (Braemar, Polperro, Scarborough, the Scilly Isles, Llandudno) always have a visit to a shop that turns heather into feather boas or old flagstones into spectacular swimwear. It is a little-known fact that these shops are actually owned by the coach companies, who have cunningly established them at points exactly halfway between any two holiday destinations, thus giving honest employment to starving people who would otherwise have to become hotel entertainers rather than attempt to scrape a bare living from the stony soil of Glen47milesfromanywhereelse.

3) People who travel on coach trips are deemed to be addicted to a) bingo and b) country & western music, and hotels are obliged to provide both or the coach company won’t use them. The intellectual effort required of participants in a) is exhausting, so an entertainer is always on hand to provide b) until well after closing time. And as people who travel on coach trips are also deemed to be stone-deaf, the entertainment is provided at colossal volume and can be clearly heard several streets away. Indeed, some travellers, denied the solace of sleep because the noise keeps making the wardrobe fall over, take rugs and a thermos flask and camp out several streets away (this does not work in Torquay, of course, because the noise from the entertainment in the hotel several streets away is far, far worse.)


Appendix A

i)  crisp-eaters. The first indication of the presence of a crisp-eater is a rustling sound. Slumbering heaps stir uneasily. Then the pure recirculating air of the coach is invigorated by the initial bag-opening aroma of sweaty socks, followed immediately by an assortment of ponging vapours; of salt and vinegar; prawn cocktail; cheese and onion; sea-salt and mangold-wurzel; goat and cranberry; and dead dog and lavatory cleaner. The second indication, assaulting the ears instead of the olfactory organs, is a sound rather like that of an ice-breaker working its methodical way through a Norwegian fjord in January. At this point the entire coach is awake.

ii) coughers, sneezers and snufflers, working on the principle that a filthy cold shared is a filthy cold halved, or better. ‘You need a holiday’, the doctor said. ‘A change of air will do you the world of good.’ And keep me and my colleagues in business, he mutters under his breath. In the good old days he would have recommended a walk to the end of the pier. And then, similarly sotto voce, jump off.

iii) people who have paid extra for the front seats, the ones with a view of the windscreen wipers or the driver’s sunblind, and insist that their right of occupancy extends to the feeder coaches and the optional tours. This is why you will often see a coach with 16 or 17 people stubbornly occupying the front seats and refusing to budge, even for a comfort stop. Some coaches are provided with a side door to allow the rest of the passengers to disembark without being suspected of waiting to pounce on a potentially vacated front seat and thus risking ritual disembowelling.

iv) people whose wet coats smell of dog

v) hotties and coldies. In general it is hotter at the back of the coach than at the front, where the door is. When the coach is stationary, as it often is for a couple of hours at roadworks, internal temperatures equalise, but the moment the coach starts again all the hot air rushes to the back. And whatever the inside temperature is, it is always a) too hot and b) too cold. Lively discussions ensue when some brave soul asks for the heating to be turned up/down.


Next holiday we’re going to stay at home, play country & western music very loud and lob poached eggs into each other’s lap. Apart from the washing-up it’ll be as good as a coach trip, and a lot less expensive.

Wednesday, 10 October 2012

Jam Jars - the Musical



The scene – a dusty office in the grandly titled Health & Environment Dept in your local town hall. Walter (49) is an Environmental Health Officer, or EHO. Priscilla (17) is on work experience.

Priscilla           Please, Sir, could you find me something to do? I’m dead bored.
Walter            “Do?” What d’you mean, “do”? You’ve been making the tea. What more do you want?
Priscilla            Well, it’s just that I haven’t learnt anything here, yet. And I’ll be expected to...
Walter             You are on Work Experience, young lady. You are not expected to learn anything, but to Experience Work.
Priscilla           But I haven’t seen any work going on, and I’ll have been here for three months next Tuesday. I mean, aren’t you supposed to be going out and inspecting things? Like premises? I quite fancy inspecting premises. It sounds really, like, cool. I’d like to close something down. That would be a real work experience, closing something down. Like for example Premises. If they, were, you know, a bit dodgy, with people snuffing it all over the place from E-coli thingies, you know.

Walter             First thing, young lady: put that kettle on again. And we don’t have time to go around inspecting premises. Good heavens, do you know how many Premises there are? Probably hundreds. Inspect one and we’d have to inspect all of them, and then where would we be? Masses of paperwork, and most of the time it would be raining.  And talking of paperwork, have you finished the filing? I know the system’s hard to understand, but that’s the whole point. It’s hard work finding anything in the files. It can take days. I go home sometimes and I say to the wife, I say, Hilda, that’s the wife, I say to her, we found that file I was telling you about on Sunday, and she’s as thrilled as I am, bless her.

Priscilla           I think I will put the kettle on. Excuse me.

Walter             Where’s the wretched girl’s file? Heavens, it’s on my desk. That will never do. Still, might as well have a shufti for a refresh. [he reads the file. Stasis, apart from occasional expressions of disbelief, such as ‘bloomin’ Ada’ . Then he reads aloud]

                        Baccalaureate, Sorbonne. Huh, bloody foreigners. Tripos, Cambridge, at 13. Load of tripe, more like. [pause, as he skims through several pages of CV]. What’s this? Summer job at Pizza Parlour? That’s better. Much, much better.

Priscilla           (enters, with tea tray.) I’ve brought you some ginger biccies. They were in the EHO tin in the kitchen. They’re a bit soft, but I’ve rubbed the green furry bits off. Shall I pour?

Walter             Ah! Tea and biccies! Pour away, girl. Excellent!

                        Now then. I’m at conference this afternoon with the mayor. You can’t reach me because the Golf Club don’t allow mobile phones on the links. But when you’ve done the washing-up and the filing you might have a look at this. It’s a bit old, but there might be some juice in it yet. It’s Euro directive 1935/2004...

Anyway, must rush. Lock up when you go, won’t you?

Priscilla goes off to the kitchen for a moment, but returns immediately.

Priscilla (to audience)            

I was really sorry for ‘im, snuffing it like that on the eighteenth. Food poisoning, apparently. Odd, ‘cos he was so busy being busy that he’d only had a ginger biccy all day.

                        Now then. I’d better experience some work. So what’s this? European regulation 1935/2004...

                        [she sits in Walter’s chair, puts on his reading glasses and begins to make copious notes.]


Envoi: Thank heaven for the Wallies and the Prissies who rule our lives with such wisdom from their desks in the town hall




                       





Tuesday, 9 October 2012

The Great Jam Jar Panic of 2012



Shock horror. Mayday. Sacré bleu. Even the normally staid Church Times raised an eyebrow (5 Oct) at reports that the days of home-made jam, that stalwart of the produce stall at the church fete, could be numbered. Re-using food containers, it seems, could fall foul of European regulation 1935/2004 and/or 2003/2006. Apparently the WI have been bombarding the Food Standards Agency’s switchboard with anxious phone calls, and everybody’s in a right old tizz, including, predictably, the Daily Mail.

So let’s just all calm down a little, and see what all the fuss is about.

You’d think, wouldn’t you, that even a bumblecrat would have the sense to look at prime sources before issuing panic edicts, but then you obviously don’t understand the way the bumblecratic mind works, and how it took eight years before somebody read the small print of regulation 1935/2004 and uttered the battlecry of the bumblecrat – “whey-hey guys,  look at this what I have just found. We’re back in business.”

There is absolutely nothing in these regulation to give the WI the wibbly-wobblies and cause the good ladies to fear the end of civilisation as we know it. They were sensible measures introduced as a precaution as new food packaging materials (mainly new forms of plastic) were being introduced. You can read the whole of the regulations here – they’re not secret:



But if you are particularly busy, just read this bit, Article 3 of reg 1935/2004 -

(3) The principle underlying this Regulation is that any material or article intended to come into contact directly or indirectly with food must be sufficiently inert to preclude substances from being transferred to food in quantities large enough to endanger human health or to bring about an unacceptable change in the composition of the food or a deterioration in its organoleptic properties.

The significant words here are ‘sufficiently inert’, and certainly not ‘organoleptic properties’, which is scientist-speak for taste or smell, and of these two words ‘sufficiently’ is the one to focus attention on.

This European regulation was introduced to ensure that food packaging manufacturers and food processing companies only used packaging materials which were safe to use with the intended product, because in certain combinations of food and packaging, and some cooking processes, chemicals could migrate from the packaging and contaminate the food, causing people unfortunately to snuff it.

The other regulation, 2003/2006 [sic, 2006], is aimed at the manufacturers of food containers and labels. It was a bit of an afterthought, to make sure that any labels used on food containers didn’t have anything in the ink or adhesive that could migrate to the food, and, once again, cause people unfortunately to snuff it. And  the preamble specifically states that ‘the rules of Good Manufacturing Practice should be applied proportionately to avoid undue burdens for small businesses.’

But nowhere in these regulations will you find any mention of glass. There was no need to mention glass. Glass is about as inert a food containing material as it’s possible to be. About the only thing that can migrate to your WI marmalade is the pong of previous pickled onions, which no amount of sterilisation or cleaning seems to be able to get rid of. You can look at some of the research into the safety of glass as a food container material here:


The real danger in this European legislation is not what the legislation actually says, but how it is going to be interpreted by member states, and in the UK our bumblecrats love finding loopholes and exploiting them to the point of absurdity, and then passing the buck of further interpretation down the quango food chain until your local council feels obliged to ban something without really having any idea why it’s doing it, except that it seems like a Good Idea and gives people something to do to occupy the hours between nine and five.

There is, incidentally, a similar absurdity in the regulations governing the performance of recorded music in public places, including small church halls, that followed the imposition of of the PPL licence at the beginning of 2012. The reporting requirements – by volunteers – are beginning to impose a burden which is quite disproportionate to the money involved, which is quite literally pennies.

Legislation which is allowed to produce such ludicrous nonsense by the inexorable application of the principle of reductio ad absurdum by bumblecrats is ipso facto bad legislation, and it needs robust challenge.


Monday, 24 September 2012

Cold-calling



Yet another intrusive, uninvited phone call a few minutes ago. They run at about eight a day now. People called Gareth or Samatha calling from a hi-tech shed in the early hours, Bombay time, trying to sell us something we don't need or want.

This call wasn’t. It was from the market research company Populus. A refined English voice. And to my usual polite interjection – “may I stop you there – Telephone Preference Scheme” came the lofty response that really got my blood up “Ah, it doesn’t apply to us.”

Am I supposed to be flattered by having been ‘chosen’ to receive this phone call, irrespective of what I might have been doing at the time? What I was doing at the time, actually, was one of the seven creative, high-concentration, non-remunerated jobs that fill my waking hours (no, eight – I forgot blogging.) I am now so furious at having had my concentration interrupted that I won’t be able to finish that job tonight, which is why the unctuously persistent geezer who made the call got a strident earful.

Now Populus is a highly respected market-research organisation, with innumerable clients with fat wallets who hold market-research organisations like Populus in high esteem. Me, I’ve got farmer friends who would willingly grind up market research companies small and spread them on the fields where at last they might do some good.

Market research companies cull opinions, feed them into a computer, run a stats program on them, then get paid a fortune by a client who’s been found a niche for a Kate-flavoure breakfast cereal for cats called Kitticrunch (or something. They’re still working the clock round to refine the name.)

Populus, that most honourable and worthy company, is going to be a tag on this blog. Google will pick it up tomorrow.  I’ll settle for a grudging apology and a promise not to phone me ever again, though I’d rather cold-calling was made a capital offence as the social poison of the computer age.

In the meantime, would all you faceless people I don’t know, and don’t want to know, please stop invading the privacies of my home and my mind? And stop stealing my time? My time is precious to me, even if it’s just an exploitable commodity to you.

 

 

Thursday, 20 September 2012

Soundcards & other matters

I bought a new laptop a couple of years ago and put a favourite bit of software kit on it - Magix. I've been using it for years to clean up old LPs and tapes and make CDs of them. But this expensive bit of kit didn't work on the new laptop. It could only find the built-in microphone, and as we all know, sticking your lappie next to your Dansette doesn't exactly produce high quality audio. So I gave up.
It was only when broadband failed on the PC that the lappie came back into use, because the WAN signal was still there. I can listen to sound samples on the lappie; I can watch and listen to Youtube videos, but I can no longer capture the audio signal, even for wholly legal purposes.And it has taken me two years to find out why.

The big record and film companies have apparently been twisting rhe arms of soundcard manufacturers because of piracy, and soundcard manufactures have touched their forelocks and put cards into computers whose full functionality is denied to all but the most determined, and you have to turn to third parties to twig what's going on, for you won't find it in your computer's documentation. And when you've forked out £300 or £400 for a new lappie you are entitled to feel a bit miffed when excellent software has been lying unused and apparently unusable on your hard drive for a couple of years.

But here's the good news. You can restore the functionality of your soundcard, and when you know how it takes only seconds.

The starting point is the excellent wiki provided by Audacity (digital recording and processing software - and it's free, though you don't need it to read the wiki.).

How you restore the functionality you've been cheated out of depends on your operating system, but for Windows 7 users with a Realtek soundcard it's a cinch.

In the very bottom corner of your screen, next to the time/date stuff, is a speaker icon. R-click it.and select Recording devices. Then in the pane that opens, R-click in the white space. You should see what's been disabled or disconnected by default, and you can re-enable them.

Whether you should have to do this to get full value out of something you've paid for, and intend to use for entirely legal purposes is, of course, a very different issue.

Saturday, 15 September 2012

Topless photo of the Duchess of Cambridge

It's about time subs and telly newsreaders did a course in remedial English.

Here's what they've been panting for - one of the topless photos of the Duchess of Cambridge.


Happy now?

Saturday, 4 August 2012

Surplus tomatoes, and what to do with them


An e-mail today from one of my favourite food websites -

http://www.about.com/food/

- Jessica Ann Mola on the art of canning (or as we say in the UK, bottling) garden surpluses.

Think I can add to her suggestions for preserving tomatoes, though - make your own passata from the summer/early autumn glut.

2 to 3lb ripe tomatoes, halved (more if your pan will hold more)
a dash of olive oil
a dash of water
clove of garlic, minced
herbs and spices at will (eg basil, rosemary, thyme)
salt and black pepper (optional)




heat the olive oil in a large pan, add garlic, then the tomatoes and a dash of water to get them started. Bring to a simmer over gentle heat, stirring all the time, then cover, turn heat to low and allow to stew for an hour or so.  Strain off to remove seeds and skins and other solids, then return to the pan and reduce for another half-hour or so. Cool to room temperature. In the meantime line a couple of rectangular cake tins or baking trays with clingfilm, pour in the passata to a depth of 1cm or 1/2 inch, and freeze. When frozen, remove from the tins, carve into slabs with a breadknife, and pack in freezer bags, separating the slabs with greaseproof paper. Label, and return them to the freezer. Use in Italian dishes, or as the basic for winter soups.


Or here's a recipe for a real winter-warmer - spicy red tomato and onion soup.

2lb very ripe tomatoes, halved
4-5 cloves garlic, crushed
2-3 red onions, cut into chunks
3-4 bay leaves
lashings of olive oil
1 red pepper, flesh cut into rough chunks
(a pinch of chili power - optional)
salt & black pepper
1 litre boiling water




There is no finesse about this hearty soup. Pre-heat oven to 220C (ish). In a roasting pan toss all ingredients together with the olive oil, sprinkle with the salt and pepper, then roast for 45 minutes or so. Turn oven down to medium, and roast for another 15 minutes. The aim is to get the tomato skins starting to blacken and the onions cooked through.


Remove from the oven, and pour over about 1 litre of boiling water.


Allow to cool a bit.


Whizz a jugful at a time coarsely in a food processor/blender and strain. Freeze in wax cartons, or reheat to serve, with a swirl of single cream and a sprig of fresh basil in each bowl. Serve with warmed crusty rolls or bread. 











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