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Your e-Mails

Lesley Parker	As you can see from the photo we have a marital crisis. Hubby's cup is wedged inside my favourite after a dishwasher mishap. Hot and cold water treatments have failed to separate them. Soap didn't work. I suggested WD 40 but that didn't go down well, ( might give the tea a nasty taste). Any helpful suggestions from the world of tea and biscuit lovers would be welcome. We need help! Lesley
	Nicey replies: Well obviously my first thoughts are to simply smash away the troublesome outer mug. However you might want to try immersing the outer mug in boiling water and packing the inner one with ice, the difference in thermal expansion might allow you to separate them.
Aimee Jones Foxs Party Rings Review	Good morning Nicey, Wifey and YMoS, In these dark days of hooded tops and youngsters turning their backs on grand institutions like tea and sits down, there is a small glimmer of hope - the UWIC Undergraduate Prospectus I am a librarian at one of the UWIC sites and was perusing the stacks of new prospectus we had received when my eye fell on the cover of our very own - a huge chocolate digestive (I am using the distinctive ridge pattern as the basis for my assertion) with a healthy bite taken out. Further inspection of the whole document has each School and section represented by a biscuit - the mighty Pink Party Ring is there, the classic Chocolate Bourbon, and even the sometimes miss-understood Pink Wafer. At least there is one academic institution that realises the importance of biscuits - and I am assuming tea - to the successful development of our future movers and shakers. Maybe NCOTAASD could become an advisor for any future publications to ensure the correct use of biscuits at all times? Keep up the good work, ttfn, Aimee Jones
	Nicey replies: That all seems very sensible. Wifey undertook a special solo mission to Cardiff a couple of weeks ago, and was very impressed by the the tea, biscuits and homemade cake rota at the place she visited. She also had an lovely sit down at the cafe at the end of the David Morgan arcade. She arrived back with talk of handing out special awards to institutions for outstanding tea breaks.
Margret Spencer Custard Cream Review	Hello, Nicey: I ran across your site today while looking for a way to buy Hobnobs over the Internet - WOW, what a tremendous amount of work you've put in! It's great, thanks. I have sort of a "dumb American" question for you, so please be patient. (I have a slew of English cousins, but most don't have email.) Are "custard creams" the same thing as the "custard tarts" that the character Lionel loved in the TV series "As Time Goes By"? Or is a custard tart more like a small pie crust with a softer/more liquid custard center, as its name might indicate? I've always wondered. Thanks much. Margaret
	Nicey replies: This Lionel chap has been mentioned to me before, but I've never seen that programme in the UK. Anyhow you are right, a Custard tart is an individual or 8 inch (usually for the big ones) sweet pastry case filled with egg custard and with nutmeg sprinkled on top. A custard cream is exactly as we have showed in our biscuit review two shortcake biscuits sandwiching some vanilla flavoured soft icing. Wonder no more.
Emily Norris Bourbon Review	Dear Nicey, Great site – keep up the good work as I need your vital information to keep me sane at work. Last night as I was polishing off a packet of Crawfords Bourbons I suddenly realised how little sugar was stuck on the outside – now, I hadn’t eaten any in a while so it could be my memory playing tricks on me but I’m sure that there used to loads more sugar granules on them before.. On one particular biscuit I counted just 4 or 5 granules. Perhaps it was just a dud packet? I even checked at the bottom of the packet to see if it had all fallen off before reaching my mouth – alas, no sugar was hiding there.. What has happened to bourbons? Or is it my memory failing? Love and biscuits, Emily Norris
	Nicey replies: You do indeed seem to working in France so I'm assuming you are shipping in the Bourbons yourself. I'm with you on this one, I'm sure that Bourbons used to have a few more sugar crystals on them, not hugely so, but this would have been quite some time ago (10 years maybe).
Ellen	Hello Nicey and Wifey, I would like to get a message to Adrian Leaman, who wrote in recently to tell of the shocking practice of making tea in the microwave oven - I just want to assure him that not all Americans make tea this way! I have never seen any of my friends make microwave tea, most follow the tradition of using a kettle, a proper mug or cup, or teapot. Maybe it's just Bostonians.... I live in North Carolina. Tearooms have actually become rather popular in our area over the past several years, and they do make tea in the conventional way. So Adrian, I hope you are reassured that if you visit America again, it is possible to find people who know how to do tea without a microwave. At our house, we have a nice Bodum electric kettle that we have enjoyed for some time now. Nicey and Wifey, I love your website, it is great fun as well as educational to read. My children gave me your book for Christmas and it was an enjoyable read. Thanks for such a great site, keep up the good work! Best wishes, Ellen
	Nicey replies: Ellen, Thanks for setting us all straight on the tea situation in North Carolina, it all sounds very sensible there.
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