It got too late last night to make the brownies we planned for a splurge, so we scavenged some cookies:

  • one chocolate chip cookie from Subway (free for them being out of two kinds of bread and without internet and thus incapable of taking credit cards, debit cards, or subway cards) (I originally typed that as subway cars, but heavens, where would they put THOSE?)
  • two Oreos (I guess left over from some kid lunch pack my daughter had)
  • three Lyons Bourbon Creams from a British food imports store that just opened one town over (we went late in the day and they were already out of crumpets and bacon, real bacon not our fatty American knockoff, and a pile of other things, but they had the Lyons, and while I didn’t have them in my brief time in England, I was aware of their reputation and yeah, they sure are good; only these three survived the drive home)
  • four Arnott’s Tim-Tams (hand carried from Australia, although now I learn you can buy them at Cost Plus World Market, so I can stop hording them and start actually eating them from time to time)

There was something great about eating cookies from opposite sides of the planet at once. The British and Australian cookies – oh, excuse me, biscuits – are notable (for other than being great) mostly for their distance from home and their lack of corn syrup – they use actual sugar! Wow! The simple, pure, old school things do taste best. If those things can be shipped around the planet, why are there so few domestic brands made without a thousand chemicals? Suggestions welcome.


This was published on 05 Mar 2007.
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