Just say thank you already

Two words
Two syllables
Surely it's not that hard to say
'Thank you'
There, that wasn't so difficult was it?
Let's practice that one more time
"Thank you"
Put more heart into it!
"Thank you!"
Good, good.
Now when should you say 'thank you'?
As often as possible!
Especially...?
When people do simple little things like holding doors open for us.

Yes, I would like to educate all the nincompoops out there who do not know how to utter those two words.
Example number one: Walking into the ladies' toilet, I notice someone about to leave, I hold the door open. She stares blankly at me and walks out.
Example number two: Walking out of a mall, a lady behind me is carrying bags in both hands. So I hold the door open. She saunters out without a glance at me.

And I stare after her, half wanting to go up to her and say "say thank you already!" but what's the point in that?
Those two words probably don't exist in her vocabulary. She's probably never heard them before. She probably doesn't hold doors open for people. And I'm guessing if she can't utter those two words, she can't utter one word either - please.

Obviously them courtesy campaigns haven't been working.

So that's my rant for Monday. (I write these things at work, email them to myself and then put them up on blogger when I get home, so technically all my thoughts are belated ones)

And in kitchen news, I made a roast chicken today, vaguely remembering some recipe from one of Jamie Oliver's tv shows a while back - prob when he was just breaking out as the Naked Chef, and when he seemed far more real than he is now.

Essentially it's rub salt into the chicken's cavity, as well as some herbs, rub more salt, herbs and some olive oil under the skin of the chicken (might have to gently ease the skin off a bit first). Then half a lemon and toss both halves into the cavity, and along with that I also threw in a clove of garlic and some ginger slices. Truss it up (is that the right phrase?) with some twine, tucking the wings in.
Fresh herbs are of course preferable, but I didn't have any.
Your oven and roasting pan should be preheated to about 220 deg C.
When chicken's ready, slide some olive oil onto your pan and pop the chicken on, uncovered. Bung it all in the oven.
Roast it for about 5 min on one side, turn over and do the same for the other, then cover with some foil and let it crackle away in the oven for about an hour or so. I took the foil off for the last 10 min to give it a crispier skin, although I reckon it could do with 15 min without the cover.
When it's done, take it out of the oven, let it rest for a few minutes before cutting the twine off.
Terribly easy isn't it.