The perils of tomato sauce.

Barbeque season comes on you quite quickly each year, doesn’t it? It seems the first hot Saturday that comes along heralds the official start of barbeque season – I really think there ought to be a government agency somewhere that sanctions the start of the sausage and beefburger time of year though.

And do you know what? Squeezy tomato sauce bottles are a nightmare. Without fail I manage to get the stuff all over me – like a dicey sports car with a nervous throttle, you just can’t get the right amount of squeeze for the sauce you need. I knew a scientist in Bangor back when I lived in North Wales who explained to me the nerdy bits about the point of viscosity and suchlike, but it has never helped me not drown my food in sauce when I squeeze.

Is it really beyond science to create a bottle that can deposit manageable amounts of tomato ketchup on your dinner? It is many ways astounding, though, how many things in our homes are at the very forefront of scientific innovation and yet we take it all for granted. Except sauce bottles, that is. Science still has some way to go there.