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||In your review dated Sunday 29th June 2003 you said|
I feel possibly like that bloke Doug McClure played in the 'Land that Time Forgot' when the Pterodactyl is going for him.
I feel that you should correct this since it was a Rhamphorynchus and the film was "At the Earth's Core". Curiously, in the original Edgar Rice Burroughs novel it was a Pterodactyl. I don't recall there being a notable Pterodactyl attack in "Land that Time Forgot" (though there may have been) but it was definitely "At the Earth's Core" which heavily featured airborne Pterosaur attacks from mesmerising winged reptiles.
(Notable line "You cannot mesmerise me, I'm English" from Peter Cushing).
|Nicey replies: No it was the "Land That Time Forgot", I saw it lots of times including once at the pictures in Bridgend. its the one with the Submarine and evolving cavemen and Susan Penhaligon who my mate Rick fancied. It wasn't a Rhamphorhynchus because we know all about them as one of the younger members of staff is specifically frightened by a scary picture of one in their dinosaur books and it has special pointy teeth. Also they were way to small too carry off the cave man to its nest, like it did in the film.
"At The Earths Core" wasn't a patch on "The Land That Time Forgot" the former being very far fetched where as the later could have happened just like that.
||Hello Nicey and Wifey and younger Members of Staff|
Thanks for all the sterling work on the site (and, of course, the book).
Further to Samantha Carr's earlier message and your response about Biscuit Designers, It's great to see they exist. They always have in my mind at least. I'm an accountant by profession, but used to tell people that I was a biscuit designer on meeting them at parties. It meant that they didn't run away. I used to see how long it took before I was rumbled; usually ages. People wanted to believe that it's possible making a living from such a worthy endeavour. I am glad that I now know it is.
|Nicey replies: We have heard of blokes using that "I'm a biscuit designer" line more than once, and would offer this simple advice to impressionable young ladies. Unless you are specifically after picking up an accountant, when a bloke at a party tells you he is a biscuit designer ask to see his schematics and designs for new biscuits. If he makes a sketch of a jammy dodger on the back of a fag packet consider how much you want a relationship with somebody who is almost certainly better at sums than you are.|
My brother in law used to drink mugs of custard (laced with several sugars) as you or I would drink a cup of tea. I am the only person around who finds this habit absolutely stomach churningly disgusting. He who shall remain nameless used to drink these gooey cups of custard about 7 times a day, made from Birds Instant Custard and hot water...
In response to one of your other emails, when I was kid I also liked to eat raw
Vegetable Stock Powder...very salty if I remember!
Anyway I'm now off to eat the raw contents of my store cupboard. mmmm
|Nicey replies: Yes we have received quite a few emails from people now owning up to drinking dilute instant custard. Perhaps vending machines should switch from soup to custard.|
||Dear Nicey and the Wife,|
We have a vending machine in our office which dispenses a beverage described simply as “soup” with no indication of the flavour.
This morning, curiosity got the better of me and I found myself pressing the appropriate buttons for said beverage.
The liquid provided had a frothy top, similar to a whipped coffee. Once this melted away, the actual contents of the cup looked and tasted like vending machine tea with added salt for flavour and some green herby flakes sprinkled on top for a pleasing visual effect. It was not possible to determine the intended flavour. All I can say for certain is that it wasn’t tomato, this judgement being based on colour alone.
The real treat was the multi-coloured slurry at the bottom of the cup which was reminiscent of a particularly traumatic dunking incident.
In future, I will be sticking to the coffee shop downstairs.
|Nicey replies: Given how many people you see not drinking the soup you have to wonder how long that stuff has been sitting there.|
||Dear Nicey and co,|
Me and m’colleagues have been discussing custard, and have, rightly I believe, come to the conclusion that a drop in sales of ‘proper custard’ is indicative of a drop in the production of ‘proper’ i.e. homemade, trifle. So disturbed are we that we are now bent on the definition of what a 60s, retro, Christmas Day tea, after the turkey sandwiches trifle consists of. There is much dispute over the inclusion of jelly, and the type of fruit and cake to use, but we are all agreed that ‘proper custard’ and 100s and 1000s which dissolve to give a rainbow effect to the topping are essentials, as is the moulded glass bowl bought at Woolworths. We’re thinking of having a ‘trifle challenge’ in aid of charity – as one of the judges I’d appreciate your (and Nanny Nicey’s) thoughts on the matter.
Yours, a trifle excitedly (‘scuse the pun)
|Nicey replies: As you know Chris I'm not one for recipes but here is my trifle construction plan. In a measuring jug microwave one strawberry jelly in with a few tablespoons of water till its melted. Add a tin of strawberries in light syrup a hefty slug of cream sherry and make the whole lot up to a pint with cold water. Bung it in the trifle bowl and allow it to set. Take one pack of trifle sponges (you can use other sponges if you like but trifle sponges are best) and arrange them on top and douse them with a bit more sherry. Next cover in a pint of proper custard (not carton, not tub, not instant made with water, proper Birds custard made with milk), and allow to cool. After it has chilled in the fridge, whip up a pot of whipping cream and spread it on top. Then just before serving deploy hundreds and thousands or grate over some dark chocolate shavings.|