Making a resolution to empty your camera at the same time as your suitcase helps. The

>

next step is to pass round your pics without clogging up the inbox of everyone on your contacts list. You can put images on facebook, take out a (free) flickr or dropbox account, or send videos to YouTube. Or, for £99, you can invest in your own mini-server, the Pogoplug. It copies everything from your computer—hi-res photos, videos and documents —and makes it available via the web. “It can handle lots of content—even out-of-copyright films,” says technology expert Zara Rabinowicz. What’s more, you choose exactly who sees what, so you avoid shocking your mother, or children, with your skinny-dipping pics.

...wake up your taste buds

instead of…

How to

WHY DOESN’T FOOD TASTE AS IT USED TO?

come to that, why doesn’t it taste?close your eyes and despite the cornucopia of flavours on offer at this time of year, you could be hard put to distinguish strawberry from celery. It’s tempting to blame

jet-lagged food and intensive farming, but sometimes the cause is closer to home. unlike taste, which we detect on the tongue, flavour depends on our sense of smell and that dwindles once you pass 40. “Pinch your nose and

you can tell if an ingredient is sweet or salty, but not what flavour it is,” says Niki Segnit, whose Flavour Thesaurus (£18.99) contains 99 popular ingredients and new suggestions for combining them. Here are some ideas to shake up your palate.

try…

Peanut butter and jam sandwich

Liver and onion

Lamb and mint

Cheese omelette

Grapefruit and sugar

Cheese and pineapple

classic tricolore salad (mozzarella, tomato, avocado)

Asparagus with hollandaise

Rosemary with lamb

Coffee and walnut cake

“fluffernutter” sandwich— peanut butter and vanilla- flavoured marshmallow fluff

Liver and roast beetroot

Lamb and anchovy

Banana omelette.

Add sugar and rediscover the sweet omelette.

Grapefruit and cinnamon

Cheese and avocado.

“A magnificent partnership,” says Segnit

fruity tricolore (mozzarella, tomato, strawberry)

Asparagus with maltaise

(hollandaise plus blood orange)

Rosemary with pork, a tangy Italian combo

Coffee vacherin

(meringue, blackcurrant sorbet, coffee ice-cream and cream). “One of the most delicious things I’ve tasted,” says Segnit

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