One Globule or Two?

There's nothing in the fridge to eat apart from a potato with a healthy looking shoot poking out of it, some cheese with blue patches on and some seafood sauce that went past it's sell by date a while ago. (Like never using a pencil to the very end, does anyone ever scrape out the last dregs of a jar of seafood sauce?).

In the swirly Ikea cupboard there's a box of blue stripe lasagne and half a bag of risotto rice. (The swirly bit broke quite soon after delivery, so the baskets dip up and down like a fairground ride, tipping anything too heavy onto the kitchen floor). At least I can have a cup of tea as the milk is just about the right side of yoghurt.

Milk perplexes me. It used to go off after about three days in a fridge. You used to get the gloopy little white spots (like some people get on their tonsils) floating around your cuppa. They were often accompanied by globules of fat, skimming around on the surface. They annoyingly always resisted being fished out with a teaspoon. Now you can keep those plastic bottles in the fridge for eons, and it's only when it comes out in chunks that you realise it's finally gone off. Why's that then? Has our milk been subjected to sinister rays?

I will contemplate this as I go and cut the mould off the cheese and consider a risotto without the usual parmesan and wine to enhance it.