Your Views

Keep 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

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Your e-Mails

Debbie B	Dear Nicey   I'm happy to see you and the Wifey had a lovely time at the Eden Project.   Sad to see the end of the Abbey Crunch biscuit, yet another victim of the corporate "oh god, the sales have fallen below 30 million, better pull the product" philosophy that has claimed so many victims.   However, on the bright side (and the subject) I wonder how many people realise that free tea and biscuits (the oat and wholemeal is a favourite) and a sit down is available very near to all? Yes, it's Blood Donation sessions, held at a hall or centre close to most people. All they need is an hour of your time (and some of your blood), and in return you get a free key-ring with your blood-type printed on it(subject to availability) a lie down, then a sit down, free tea and a choice of biccies. All this for a pack of your blood three times a year. Another advantage is that most employers let their staff have the hour off work as a paid excursion. What more could anyone ask for? Even needle-phobics might suffer a little for the freebies, and you get a warm fuzzy feeling from helping the NHS.   Seriously though, if you haven't already covered this somewhere on the site, Nicey (apologies if this is the case) would you consider adding a note on the subject? Most people assume the blood is going to be available if they have an accident, but never consider where it comes from. I try to get people interested whenever I can,  but it's not easy.   Think about it? More info www.blood.co.uk   Great pics btw. Thanks Gingernutter.
	Nicey replies: Glad you liked the newsletter! We happily plug any institutions, even worthy ones, that have seen fit to place tea, biscuits and I believe a short compulsory sit down at the center of its day to day workings.
Dominic Jackson	Is squashing a tea bag with a spoon proper protocol? I mention this because this is what I used to do, until my aunty's fella said to me with horror "Don't". He proceeded to say that it should be stirred. I've been doing this since. Which way is right?
	Nicey replies: Well modern teaching tells us that after long brewing times the higher molecular weight tannins which are released due to tea leaves structure becoming more porous lead to the stewed taste. The mechanical action of the spoon on tea bag has a similar effect, therefore leading to a stewed taste. Of course this is exactly what some people are seeking and others avoiding.
Victoria Williams	Hi Nicey,   Just have to lend my support to Nicola's point here. I can't say I've grown up with cream teas (though never say no if I get the chance to indulge) but in my limited experience, and preference, it's got to be cream first! Surely this is just practical as well as more aesthetically pleasing? Think about it, jam, while fresh, can be pretty slick stuff. If you try to spread something rougher over it (i.e. clotted cream, surely the stiffest off all creams?), the whole topping ends up sliding all over the place. This is bad news, as evidenced by the mixed up pale pink creamy jammy goo (and worst of all with scone crumbs worked into it) that one could so eaily end up with in this kind of practice. However, treating the cream as one would butter on the scone and then dressing it up with runny jam ensures that all three compents retain their individual contiguity until they are devoured. Mixing is then allowed.   Ta.
	Nicey replies: I understand what you are getting perfectly only the cream we had in Cornwall was quite runny and the jam quite stiff. Perhaps rather than hard and fast rules this is really a case by case judgment. Why can't one simply apply jam to one half and cream to the other in which ever orientation pleases you, no confusing mechanical issues.
Carrie Thomas	Dear Nicey   poverty of purse and paucity of choice led me to take on a health threatening job in the mid-80s.  I commuted from Camberwell to a factory in Hanger Lane to clock on at 7.30am and clean the insides of the site's vending machines.  The growths, the fungi, the smells were more than repellent; they fixed themselves in my clothes and hair.  For a four week period, no matter how I washed and perfumed myself, I smelt of the sloppy distress created by the wettened-dried out contents of powdered soups, teas, coffees and hot chocolates.  It was an entrance into the underbelly of the universe for which I was not fully prepared and will never forget.  Much money must pass my palm or heinous thirst overwhelm me before I sup from such an automatic vendor again.
Nicola	Dear Nicey, I am a regular reader but first time contributor to yours, the best website in the world. On seeing your picture of a "typical" cream tea I felt the need to comment on the disastrous placement of clotted cream. Originally from Devon (and therefore highly qualified on the subject of cream teas) I was always taught that the cream goes on first, then a small blob of strawberry jam is place atop (certain heathens may use raspberry jam but the least said about those people the better!). You're picture clearly puts jam first, then cream! Quelle horreur! Despite this comment I am pleased that your horizons have broadened during your trip. Keep up the difficult work!
	Nicey replies: My Auntie Edna who has local knowledge of the issue did warn me that I might be inciting unrest. However, yours is the first mail I've had advocating cream first so it would appear you're in the minority. If you are right then my reply should really lead to widespread unrest.
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