Skip to main content

Beautiful Biscuits

Sitting in a meeting today, I was surprised to be interrupted by a fellow co-worker to find out "what we wanted for tea?". I can't imagine a Canadian company employee stopping a meeting for that.

Here, they take their "tea time" a bit more seriously.

First faux pas - tea time is not actually tea for many people it is actually "dinner" or "supper" or the "evening meal". If you have someone tell you they will "call round" at "tea time" this is not for a warm drink, it is for warm food.

So, they would be called "tea breaks" or at least that's what I
always hear and what will continue to call them throughout today's entry.

Tea breaks are an important part of breaking up of the day. The
morning one, affectionately referred to as "elevensies", happens
around 11 a.m. In the afternoon, it's usually around three and there doesn't seem to be a clever name for it.

In our offices, we all take turns getting each other a drink. With the machine upstairs, all it takes is a tray, some yellow sticky notes and the corresponding numbers to get everyone their drink.

Mostly it's 32s - which are teas - but you will get the odd 10 -
coffee with white power and sugar - or a 12 - coffee with white
powder and no sugar - and very rarely, a 50 - cappuccino.

It's a very soothing time of day. Everyone seems to be quite good at making sure no one does the chore too much or too little. And you get a good feeling when you know it's time. Someone will come to your desk and make sure they have your number. It's like a community drinking thing.

And, once the drinks are prepared, and brought back down from the kitchen two floors up, the most important part of the "tea break" occurs.

The circulation of "biscuits".

I would call them "cookies". So would most people in North America but over here, they are "biscuits".

And someone - usually the same someone who has gone to all the
effort to get your drink - comes around with the biscuit tin.

There's always so many different kinds. Digestives with chocolate and caramel, original chocolate chip, double chocolate with cream,
mini chocolate candy bars - which are not so much biscuits as they are chocolate but just as enjoyable - plain digestives, assorted
wafers. On a special day, if someone's been "across the sea" to
Scotland, we will have the most detectible biscuit I know - Scottish shortbread.

Today was one of those days. And as excited as I was to break off a piece and have it melt in my mouth, I was half as eager as the
ladies I was sitting in the meeting with.

It was important not only to take some of the butter saturated
irresistible shortbread but also the caramel-chocolate digestive. I was asked three times if I "was sure?" about only wanting a little shortbread piece and nothing else.

It's a good thing I finally got the gym membership. I need something to cancel out all the sugar goodies.


Popular posts from this blog

I'm baaaack!

Hard to believe that last entry was almost three years ago!

Many moons ago, I set this blog up to chronicle our journeys. Once we were grounded a bit more, it kind of lost its way. I spent some time working on my writing offline, taking on different projects and working full time as a technical writer. It was difficult to keep this blog up. Not for any real reason I can articulate. Just had my words redirected to other avenues for awhile.
But, I'm pleased to say, after over a decade away, we are back in the UK, living and re-experiencing a place we enjoyed in the mid-2000s.
Social media has certainly changed the way we look at blogs. I'm excited to navigate this new world, explore just what people post, what people read. What's better on one of the many new platforms and what's still appropriate for good old fashioned blogosphere.
For now, here's a peek at where we're staying -- in a pretty little village just outside of Oxford. A temporary home for now but suc…

Room with a view

We've been in our new home for 10 weeks nos and it's feeling more like home than ever.Every day, I sit down at my desk to the most inspiring view.A collection of stories is building. This space makes it easy to gather my thoughts.I've been consumed with a few work projects and am looking forward to collecting my thoughts soon.Writers club is still going ... I was on a bit of a hiatus but hope to get into my routine for fall. For now, boat gazing is helping.


My regular journaling has significantly improved my mood.

I've been taking some time, twice a week, to polish existing content as well as develop my floating ideas into a more concrete outline.

I've felt this focus for the last 6 weeks that I can't really describe properly. It's as though I've shifted my thinking totally. Writing is my craft. It's what I do, who I am, how I exist. It's like my mojo.

So, I guess, I've gotten my mojo back. My focus, my purpose, my essence.

And it feels good. It feels right. And I am almost understanding more now why the best writing of the best writers happens when they are older, more polished, more experienced, more rough around the edges.

When all the youthful spark has been extinguished and what's left, is the determined embers, that will not go softly, that will not die out. That will continue, fervently glowing, creating warmth and not just drawing attention from its flicker, but pulling people in by it's so…