Your ViewsKeep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions. To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin). Please keep your mails coming in to nicey@nicecupofteaandasitdown.com | If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay! | Your e-Mails |
Lillian
Afghans Review |
Dear Nicey,
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.
Lilly
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. |
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Rob Byatt |
Dear Nicey,
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.
Regards
Rob,
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. |
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Matthew Lee
Bourbon Review |
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.
Hugs
Matthew Lee
(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. |
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Andrew Forbes |
Our vending machine obviously thinks it's a cut above your average refreshment discharger as it refuses to accept any coinage worth less than 5p. We only use the blessed things to rid ourselves of such unwanted small change. It's not as if anyone wants to actually drink the stuff stored within.
It's not all bad though. If you want sugar you must move your cup from the point where water is dispensed to a second point under a large red button marked "SUGAR" where the sugar is released. Any virgin to this machine will fail to move his or her cup to the point under this rather prominent button and simply push it and watch as the sugar is spat into the drip tray to add a fresh white peak to the growing tea coloured soggy mound. This brightens my day |
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Hester Tegetmeier |
In our house, those little stalks that float in the top of a cup of tea made from loose leaves, are known as 'strangers'. Pick it out and put it on the back of one hand whilst covering it with the palm of the other hand. Lift up the top hand and say a day of the week. Repeat (Mon-Sun format) until the stalk sticks to the palm and indicates the day on which you'll meet a mysterious character, smelling of Bergamot. |
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