British Snacks


  • Penguins: Chocolate filling in between chocolate cookies dipped in chocolate.
  • Jelly Babies: Like Sour Patch Kids without the sour and much more pleasant to chew, the texture is great.
  • Ribena: Juice box, I sucked back 4 strawberry ones in an hour.
  • Quavers, cheese flavor: puffy, cheesy, satisfying.
  • Walkers Crisps: Prawn and Cocktail flavor was good and then I looked up what a prawn was and I got the worst heebiejeebies. Still tasty crisps (chips) though. All the flavors are pretty good, I’d say less impactful flavor than Lays (Frito-Lay is their parent company also), but the subtlety is nice.
  • BUN RUN: the guys in the office next door come in every once in a while and exclaim, “bun run!” and then take a breakfast order. One of the best British traditions so far.
  • Pub Roast: tried last week, very excellent. A lot of food, and they find it odd when people ask for a box for their leftovers. Really strange. The veggies are so good, the beef was okay, I would’ve preferred pork or chicken but they were all out. Yorkshire Pudding is not a dessert, you’re actually supposed to dip in gravy and eat it before you start on the other stuff. It’s basically bread, and very enjoyable.
  • WELSH CAKES: from heaven no doubt in my mind.
  • Hula Hoops: Dog treat texture and shape. Very smooth, like those beige tube treats dogs like.
  • Mr. Porky Crackles: Dog treat smell. They’re like balls of bacon that have been chipified which sounds good, and I was excited. But I opened the bag and had to double check they weren’t for dogs. When I ate the first one, I kind of liked it. Then the texture got really gritty and it was like sand made of bacon. And then I tried to eat a second one and I almost threw up.

    Weekly update

    The third week was an eventful one.

    My boss was out of the office for a trip to Israel, which is cool.

    I started to learn French with the Coffee Break French podcast so I don’t get bullied by the French in December. Bonjour! Je me pelle Andie! Ce va? (I don’t know how to write French, I’m just listening to how to say things). Often, I find myself instinctually answering in Spanish when they ask me how to say such-and-such. Working on it.

    CIEE hosted an intern mixer, which is where I tried all the wonderful (or not wonderful) snacks listen above. Thanks Sam!

    I went to Oxford on Saturday. It was an awesome trip. Again, thanks Sam! We got a tour and heard some crazy stories, which is always my favorite part. We had a beer at the oldest pub in Oxford and second oldest in the UK (so they say). It’s called the Bear. We went up in the tower of the church and looked over the whole town. Beautiful and cool. We met some guys who were taking a break from the wives and kids for a college friend reunion. They were very friendly and loud, and the pub owner was a bit upset about the ruckus our group was making.. shout out to the Camels (that’s what they call themselves) for being a group of cool dudes, and shoutout to Sam and her husband for making friends with them.

    And finally Cardiff! Wales is cool. Very peaceful compared to London. We took a boat tour and learned a bit about Roald Dahl (who I love). We saw the church where he was baptized, and I thought they had a museum for him, but alas, they do not. The area called “Roald Dahl Plass” is just an area. It doesn’t feature his work, it only features restaurants. Slightly disappointing. But still, really cool area, really nice people, really fresh air.

    Before we left Cardiff, we went to a bar called the Alchemist and it was crazy cool and kinda creepy. I tried Butterbeer, very buttery and carmel-y and very GOLD. There was another drink that changes colors as you poured different stuff in. You get to watch the bartenders make these cool elaborate drinks with cool substances like dry ice. I asked if the guy knew the chemistry behind it all. He did a pretty good job explaining Julia’s drink, “the Bubble Bath.” They pack soy lecithin in the bottom of the glass before pouring the drink. This chemical has parts of it’s molecule that are hydrophobic, and parts that are hydrophilic. When the hydrophobic parts separate and try to escape the beverage, the hydrophilic parts cling to the water surrounding the hydrophobic pockets aannndd –  bubbles!  The drink foams, and the bubbles stay put because of the emulsifying – or stabilizing – qualities in the soy lecithin. Very intriguing.

    See pictures of snacks, Oxford, and Cardiff in my London photo journal.

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