Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
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||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.|
||Hello from Nova Scotia Canada!|
I was just writing to you regarding the e-mail you received, in which the writer spoke of bubbles in tea being called "money bubbles". All my life, each time I poured the tea in front of my mother, she would say "Look! Bubbles! That means you'll have money coming in!" We made it into a game and the trick was to learn to pour the tea for maximum bubblage. According to my Mum, my grandmother always used to say "Drink your bubbles dear!" to her when she was a child.
I've also heard that bubbles in your tea means someone's talking about you.
My mother is British but grew up in Wales during the war. She thinks it's an old Northern Wales saying.
I just spotted (slightly late) your news item on McVities Slices, and the fact that they recommend serving them chilled. This reminded me of a particularly nice way of eating Bourbons when the long hot lazy days of summer roll around again (and I suppose also through the miserable drizzly days of winter if you wish). Very simply, pop the bourbons into the freezer for an hour or two, and eat them like little mini choc-ices, especially good for the younger biscuit appreciator.
The chocolatey middle layer sets solid, which is surprisingly nice, however the effects on dunking characteristics are relatively un-researched at this point, perhaps a hardy soul will brave a frozen bourbon before summer and tell us how they got on, otherwise I'll get back to you in June.
Many thanks again for keeping us all sharp on biscuit related matters,
PS Can I just mention 'Tea Money'. It's not relevant I just like your kitty icon.
||Following on from the tea money discussion - my folks were also big fans of pointing out 'money' on the top of tea. Hence, when I was a nipper I would stir every cup of tea in a frenzy, to try and make some 'money' appear. This usually just resulted in lots of spilled tea.|
Having money on your tea is supposed to bring good luck, but despite frantic tea-drinking leading up to eight o'clock every Saturday evening, it has so far failed to secure me a lottery win.
I'm not sure about the origins of the money thing - my grandparents were Scottish and Irish, so maybe it's some exclusive Celt thing.
One other thing - in my experience, 'money' is more easily conjured on top of tea that has sugar in it.
And finally, I thought I'd share some tea terminology (tea-minology?) with you. Round our house, when somebody is foolish enough to serve up a cuppa that's too weak, they are promptly told that they've just made some "fortnight tea" (two week - ho!).
That's all for now.
||Just a note to follow-up on Hel Moo's mail about pouring tea out and replacing with cold water from the tap.|
My father has done this all his life, and I've never understood why. In fact, when I've brewed him a cup at home I feel vaguely insulted that my careful infusion of the leaves (well, ok, bag - but it's the thought that counts!) results in 25% being thrown away. He's thankfully never been so extreme as to throw away 50%. Neither has he ever satisfactorily answered me when I've asked him why.
Maybe it's subconscious throwback to a pagan ritual, to ensure that the tea is appropriately "monied", ensuring continuing good luck, or riches or whatever.
I should add, maybe it's worked - he's 75 and still driving coaches to and from coastal towns (don't worry folks - he takes an annual medical to ensure his capability) - and at least he prefers good caffs to pubs.....