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Your e-Mails

Norma Laming Digestive Review	Hi there, brilliant site which really cheers me up. Re Digestives. A friend of mine has been seriously ill this year and had to spend long periods in bed in hospital, with consequential problems in the downstairs department – problems in keeping her insides smoothly flowing. Despite my offering healthy alternatives, she found that what really did work best were Digestives, whereupon we found that that is what they were developed for and why they have that name. A cup of cocoa at night and a couple of Digestives did the trick and she awoke in regular order. However, the best ones were Doves’ organic digestives. Not so much I think because they are organic as because they are less fatty and sugary and there is more to get your teeth into and for your insides to grip onto. You call Hobnobs “classics” but really they have not been going that long compared with Digestives and any fool can tell that they are just bits held together with sugar. They are less substantial and cannot satisfy the inner woman. Regards, Norma Ps she had to supply and make her own cocoa and supply her own biscuits – all while on chemotherapy!- but my father in hospital in Wales got his as part of the service. Apparently the staff in both hospitals know full well that biscuits and cocoa help you sleep at night but only the Welsh had the budget for food; in London they could only prescribe sleeping pills to do the same job! Imagine!
	Nicey replies: Hello Norma, Thank you for this heart warming tale of dietary fibre. I think I called the HobNob an instant classic, meaning that since its launch it straight away acquired the stature of a much more mature biscuit. Its recent low fat incarnation is a very different beast and I think they might give your Dove's Farm Organic Digestives a run for their money in the roughage department.
Luke Savage	Dear Nicey, Wifey et al, I started a new job this week in a large office (Public/Civil Service), and I have discovered the joys of office tea. I had a teapot, tin of tea, sugar and my own mug from one of the my previous jobs, but the problem I have is the boiling water. They had an inbuilt water boiler thing with a tap at the sink. But it just isn't that hot. Is it an OH&S matter, to stop people burning themselves? or is it a sinister plot to shorten people's morning/afternoon tea break? Either way, my tea is no longer scaldingly hot (I have mine black) and it goes a lot quicker, and doesn't taste as good. I think bringing my own kettle in would be a bit beyond the pale. Hasn't been a huge issue thus far, as been too busy, and only had 3 cups of tea all week. Maybe I'll have to switch to Green tea, which doesn't use boiling water. Luke
	Nicey replies: Hi Luke, I'm sure both your reasons are correct. The Health and Safety one is the excuse whilst the water boiler sales bloke mutters something about increased productivity due to staff not waiting around for a little kettle to boil. I still say that I would be prepared to sign a form absolving my employer of liability in situations arising from the making of proper tea.
Joe Richards Breakaway Review	I just thought I would drop an email to say how much I agree with the emails so far regarding the breakaway. I found this site whilst researching the breakaway bar solely because only this week I was lucky enough to have the experience of eating a half biscuit, half just chocolate breakaway. Subsequently that proved to be a very good day. I am feel even more privileged because this bar was obviously post-wrapper/design change. great website jOe
Tomsk	Growing up in Kent, 'bun' was always ambiguous - currant bun (bought from Fine Fare) or iced bun in a paper case (home made). Later on, in Leicester, a simple round white bread roll was a barm (not a barm cake as they say further north). Further north still, the other half's Bradford roots lead her to call a mug a 'pot', so a pot of tea from her could be anything (and frequently is, as she doesn't understand tea) Mind you, Europeanisation has led to our local Sainsbury's stocking Danish pastries made in Belgium and Belgian Buns made in the UK. Only needs Chelsea buns or Bakewell pudding made in Denmark to complete the circle. Think of the miles of truck movements they could save. Language is a slippery thing. cheerio, Tomsk
Tim Bromhead	Dear Nicey, I took these pics of a strange mutant chocolate fudge biscuit. (Farmbake brand here in NZ) At first I was taken aback by the shear cruelty of mother nature, but soon found an inner beauty and elegance I could have only imagined. This "evolutionary freak" gets to the bottom of the tallest mug. Is this oddball a freak of the dunking world, or an evolutionary step? Regards, Tim
	Nicey replies: Tim, I'm sure you're right and these hapless freaks represent some sort of giant leap forward. It's a such a pity that they look like dog turds.
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