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||Hi Nicey and Wifey,|
I bought the book from Ottokars and keep randomly dipping into it for my amusement. I did not see the name of Gray Dunn with caramel wafers but my reading method might have skipped over it. I think they did a popular advertising campaign on TV at least ten years ago. Not that I like them any more than cardboard/Rivita. I endorse the assessment of the fig biscuits, they are some kind of perfection but they can go rock hard if not kept properly in a sealed biscuit tin. They don't normally last long enough to find that out.
It would be interesting to know what your readers use for biscuit tins. I have an old round one with a flower pattern on the lid but I also keep them in a modern sealable plastic container. I hear you screaming the word 'sacrilege'. I also have an old chromed biscuit barrel that I think goes back to my parents' wedding day in 1947. It has an inner container, like a little bucket, but does not hold a sufficient quantity of biscuits and it does not feel right to separate them into two places.
I hope that you don't mind but I have attached a photo of our workplace brewing area, exactly as it is every day, with its industrial teapot and messy fridge below. Mine is the KitKat mug. Note the rusty spoon and build-up of tannin in the teapot. The cleaning lady is under very strict instructions NEVER to clean the insides of the teapot. We always think it keeps the tea away from the metal and, anyway, it is probably bad luck if someone cleans it out. Out of the picture, there is a box of 100 Tetley teabags from the 'pound shop'.
The custard picture from your website is now my computer background picture. Yum!
Keep up the good work. I am enjoying the book.
|Nicey replies: Hello Jack,
That's a wonderful photo of tea making equipment, just the sort of thing I was after when I took the photos for the book. I like the brown tray underneath it all too and the reflections in the kettle. The teapot is glorious, I'm particularly impressed with the black wire handle over the spout to aid pouring. I'm also enjoying the old 10Base2 networking points behind the fridge.
Sadly we were informed a while back that Grey Dunn ceased trading in 2001 so I suppose I should really put an entry up or them in the missing in action section.
||Dear Nicey and Wifey,|
I work for Oxford Archaeology and with so many temporary diggers around at this time of year I am constantly facing the problem of how to keep my tea cup my own. In recent months I've taken to cultivating a dark layer of tannin on the inside of my cup (see photo) so as to render it unattractive to a casual opportunist (I gave it a scrub before filling it each time so though it looked horrid it didn't flake off in my tea). This worked wonderfully well while it lasted but I have now acquired a new mug, one which I'd like to keep clean. I found the hints and tips on this subject on your wonderful site entertaining though not terribly useful ...
With regard to the spoon matter, as I don't like sugar in my tea I am perfectly free to use anything I please to perform the duty. Being archaeologists, when out on site we feel for our trowels as Ford Prefect does for his towel so we generally use them for everything; including stirring our tea when on breaks. I find I have quite a high tolerance for muddy tea water.
|Nicey replies: Well done Lucy, your cup is truly filthy, but we'll forgive you as you have such a lovely new mug. Given the huge amounts of black muck I'm sure you have rendered your old cup not only off putting to casual passers by but also to high flying aircraft or indeed orbiting satellites.|