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Your e-Mails

Alison Debenham	Dear Nicey and Co We will be despatching our younger daughter (aged 14) to the Cantabria area of Spain (Northern coastline) in a few weeks' time, and wondered whether there were any interesting biscuits she could look out for?  She visited Washington last October, and returned with a suitcase almost entirely filled with different types of Oreo cookies (including a variety with double-thickness filling).  Obviously there will be a distinct lack of nice cups of tea, which she will be unhappy about.  Do any of your esteemed correspondents have any suggestions? Many thanks in anticipation Alison PS:  Had a very nice cup of tea made with fresh goats' milk the other day at a friend's goat farm.  The choccy biscuits provided made an admirable accompaniment, apart from when they started to melt in the sun!
	Nicey replies: Alison, Well everything I've ever had from Spain has been truly grim, so really I just hope hope she survives the episode with out too much biscuit trauma. If she finds something passable to eat in the way of biscuits that would be a major find indeed and worthy of further study. I'm pleased to hear you know somebody with a goat farm. Wifey and I were once surrounded by goats whilst cycling in France, and I feared for the baguette strapped to the back of my bike, as I ploughed through them. Afterwards I thought that I may never experience that particular emotion (goat bread stealing fear on a bike) ever again. I'm slightly miffed I don't have a goat icon.
Mr Hands	Watcha Nicey, Forgive me Father Nice, its been nearly two years since my last NCOTAASD confession, and as I am tieing the knot next year, I thought that I should get in touch. Nothing like a wedding to rekindle those biscuitty memories. Anyway, ever since getting back from America I had been meaning to get in contact but the bladder of time has been forever pressing and so my apologies. What better reason however than to show off my new tea set that I bought whilst on holiday on the Isle of Skye. Indeed, whilst in the town of Portree, in the quirkiest shop in the world, I stumbled across this stunning collection of handcrafted delights. The Tea Pot is an absolute gem, I am sure you will agree. Price = £60 for the lot. Excuse the absence of a lid for the sugar bowl, but we had a very upsetting incident prior to it containing anything at all, let alone sugar. Please also forgive the almost squadron formation and the flamboyant use of chocolate Hob-Nobs in the picture, I just felt they would help to set the scene. If you should fancy a set like mine, they are handmade by sofieb.com, and are well worth the money, although it would be nice if they would fashion some small plates to wollop a few slabs of battenburg on to, Well, all the best, and well done on the award, Mr Hands
	Nicey replies: All is forgiven Mr Hands, good to hear from you again. Well done of the teapot which looks a lot like a space rocket, so I'll exercise my ultimate executive power and use that icon for this message. Good luck for the wedding I hope your sister doesn't get too out of control.
Brian Barrett	Dear Mr Nicey, If Monika Duhig lives in Melbourne, she'll find lovely hand-made Eccles cakes, made by a pastrycook from Lancashire, at JT's Bakery, Pinewood Shopping Centre, Mount Waverley. Can't eat 'em meself, now, because of diet restrictions. Greeties, Brian
John Rooney	Hi again Nicey… I’ve been giving Anne’s recollections some tea-induced fantasy consideration.  I think she may be referring to “Carnival” biscuits.  I too remember the lady-with-parasol design and the odd echo when tapped.  Bit like an iced shoebox lid.  And just as unpalatable.  Does anyone else think so too?  And how did the manufacturer achieve that stone-like texture and brittleness?  I suspect the presence of tinted quick-setting cement powder in the icing mix.  Even a 10-second dunk at 90 deg C failed to soften/wetten the icing, although the immersed Rich Tea-like base disintegrated and subsided into a nasty sludge at the bottom of the cup. But perhaps my memory is at fault as no doubt by now I’m getting senile (I am 58¾)…the Wifey here says this is indeed so.  And as anyone who has listened to Ruth will appreciate, she’s NEVER wrong. Most biscuitly yours John Rooney
Monika Duhig	Dear Nicey, Thanks for the great site (and thanks to contributing readers/authors).  As an Aussie living in your wet islands I came to adore the eccles cake and a hot drink, practically anytime, really.  I wanted to know if any Brit company distributes eccles cakes down under - please, somebody......it is too tragic that I and my recently converted sister should be EC free.    Specifically the Lancs company that makes them in Manchester and stacks them in a cellophane wrapping - can't think what the brand is and manufactured in Manchester is probably dodgy but whatever they had in them was utterly addictive (heroin?) but really, any EC of comparable quality will do Ta Monika Duhig
	Nicey replies: Monika, Regrettably I don't think thats a likely scenario. Still maybe somebody knows different. As for the secret ingredient, I think its simply our old friend butter which makes the pastry so tasty.
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