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|Hello my dearest Nicey & TW|
Hearty congratulations on your recent "moving experience".
The current NCCTAASD survey intrigued me as though both Tea and Coffee stayed on the menu throughout four pregnancies, Sugar was permanently ditched at the onset of the first after religiously taking two teaspoons per cup since childhood.
This left a substantial calorific vacuum in my diet to be filled with an extra dip into the biscuit barrel, which was my ragged excuse for taking liberties with the family Hob-nob & Abbey Crunch quota ...hurrah for "eating for two" :-)
all the best, as ever
||Dear Nicey, Wife and co.,|
Although your attitude to our national beverage seems very sound in general, I'm somewhat offended that you choose to represent it with a picture of the kind of cup of tea you get on trains. I appreciate that personal preferences differ, but surely these are without a doubt the least satisfactory cups of tea the average person ever has to endure? To my mind this is for three main reasons:
1. There's no control over the tea-making process - you'll get it how it comes, and if it's stewed by the time you get it back to your seat, there's little you can do about it with your one little pot of milk-substitute
2. The equipment provided is inadequate - plastic cups are no way to serve a brew, and there's rarely a good place to put the tea-bag
3. The motion of the train is more than likely to make the hot tea slop all over your face as you sip, scalding your lips and perhaps even staining your shirt front.
How about presenting a positive image of tea to the world, with a picture of a perfect cup of tea in a large mug (white on the inside for preference - don't know why but research shows this makes tea look more appealing)?
Thanks for reading my one quibble with your otherwise fabulous site,
|Nicey replies: Kirsty,
Yes indeed it is a cup of tea on a train. I choose that picture, because its iconoclastic, which I thought was nice.
Stumbled upon your great site and I've been coming back to check out the biscuit of the week. I think the afghan biscuit (this week's pick) may have Australian origins because of the name. Perhaps you should look at it based on the people from Afghanistan. In Australia, during the gold rush days, there were Afghanis living in Australia, transporting goods with their camels across the great distances. One of the great railways of the world which runs from Adelaide to Alice Springs is called The Ghan, a name derived from the Afghanis.
PS. This is also where the source of feral camels in Aust. came from.
|Nicey replies: Lilly,
Thank you for that. Yes they seem like much better reasons than the ones I made up.
My wife is currently pregnant with our first child. Its all going swimmingly for her apart from one thing - she's gone off tea. There are no strange cravings for marmite on pink wafers or such like but she cannot stomach a cup of tea. A quick survey of friends and family who have had children quickly uncovered that several other ladies, when pregnant, went off tea. Is there a physiological explanation why normally sane women act in such a way when with child? Is this condition as common as my straw poll indicated?
Thankfully, she still likes her biscuits though.
Newcastle upon Tyne
|Nicey replies: As I recall Wifey kept drinking tea by the bucket load when she was pregnant so no special insights there. She did get a craving for Spinach which we used to grow. However on this occasion the only Spinach around was one gnarly and fibrous plant that had set itself from some compost under a Hollyhock in the front garden. I was required to venture out the front door, dig it up boil it and present it to her on toast.
Perhaps we should have a poll, that would be excellently pseudoscientific.
|Dear Mr Nicey,|
I have long intended to visit, in order to register my concern. I hope this is an area of anxiety that you share. I am convinced that in my youth the covering of the noble bourbon was whiter and crunchier, as it was replete with many granules of sugar. Today as your own web image shows one is lucky to find a half dozen grains per side. How is the mighty bourbon fallen? Denuded of sugar it rests neglected in the variety box.
The time is ripe for those of good heart and long memory to spurn self-defeating cost cutting measures and launch the deluxe bourbon - thick in filling and encrusted with a bejewelled surface of refined sugar. Yum yum.
Meanwhile the budget bourbon - more properly these days a bourmauvais - is ready to emerge sugar-less and bald to feed the profits of fat cat biscuit moguls and their heartless denizens of impropriety.
I would be grateful for a reply by return.
(borrowing my friend Richard's email while he is out, so he knows nothing of this and would be very worried if he ever found out what I have been up to with his nice pinny while he was out de-worming the geese.)
|Nicey replies: Oh yes get the sugar back on there, then you can use them as little sanding blocks maybe to take the ragged edges of your Garibaldis.
Hoorah! for the removal of goose worms.