I was idly wondering why home-made marmalade, although appearing to have a good set, goes runny when a spoon is stuck in. I vaguely remembered hearing an explanation once. Thixotropy, said DH and from the dictionary I've just downloaded, it means the property of some gels that turn liquid when stirred. He's just a smart a**e!
I miss the woman my daughter was before she lost her husband
If you had the chance to be the Roosevelt of our time what jobs would you provide?



