Alternating jobs between London and Nottingham. Caught up with a friend in Kew Starbucks before tonight's shift; I had a venti eggnog- a once a year red cup. The work at Kew's fine; it's a meditation-new thoughts.

So I took Wednesday off. Olly Smith was meant to be on at 11.30am at the Ideal Home Show Christmas but it was changed to after 1pm.
Some turkeys are firework trained so that they'll taste better. One is let off, then the next one is louder and it comes to the point where the turkeys will think nothing of them. You want breast meat, not the air sac. Hen birds rather than stag birds. Don't pay for frozen water/ brine which pumps up the weight. Because it's hollow you don't have to slow cook it. Do 220 degrees for the first half hour, then 180. It has residual energy so an hour to rest; it cooks itself. Skin can be taken off for turkey crackling. Meat on the bone keeps its moisture; we don't know why.
Go for a Chilean Malbec as a change from an Argentine one. Austrian Gruhne goes with scallops, raclette. Muscadet with shellfish, Cava with cheese straws.
Sea bass? Try stone bass. Tempura chicken wing.