成人快手

The dentist from Mull has just been in. He missed the spring visit because of an MOT failure. Only on Coll does the dentist need an MOT! Or at least, the mobile surgery does, and it wasn't going to get one, so he had to get a new van. Actually I'm surprised he got it this year. I rather needed to see him as two of my teeth broke just after Christmas and I have had two holes in my teeth since then. My tongue had got quite used to the new shape of my mouth, but it feels better now they are filled. Until I broke another one. On a smoked salmon sandwich, not exactly tooth breaking food. It was my wisdom tooth. I only have one, and it was twenty odd years newer than all the other teeth in my mouth, so why did it break? Two days later the remains began to wobble and it fell out, bringing back more memories of losing baby teeth. I didn't put it under my pillow, it was rather black and soft, and not the kind of thing you'd want in your mouth. Who would be a dentist?
The new mobile surgery didn't like Coll much. The door has a button you press and then the door opens automatically. The button isn't very near the door, I stood outside for some time looking for the button before finally getting the doors open. The button inside to close the doors was much easier to find and the doors shut. And opened again. I pressed the button and they closed, and opened again. I sat down, pretending it wasn't me who had broken them. The dental nurse came out, pressed the button and then grabbed the hinge at the top to stop the door opening again. I climbed into the chair, got a mouthful of injection which left me dribbling out of both sides of my mouth for the next four hours and listened to the next person come in and go through the automatic door re-opening dance. Strangely enough, when I left, the hidden button on the outside shut the doors and they stayed shut.

And meanwhile, lobsters. The colour of a live lobster is blue, and this colour comes from a compound called astaxanthin. Astaxanthin is made up of two compounds: astacin, which is red and stable, and xanthin, which is blue-green-brown and unstable. So when the poor lobster is dropped in the pot the unstable xanthin breaks down, leaving only the red astacin which is why the shell goes red. So what I don't know now is 'why are Scottish prawns pink when they are alive, raw and cooked, but Thai prawns start off blue, and only go pink when cooked?'