More Scones, More Chips

Really, the things I do for research.

First, I had scones at Minsmere Nature Reserve. They were big, reasonably priced and fruity. They were also much better than the ones we had on Wednesday, though that was not difficult.

The ones we had on Wednesday, during a visit to a craft centre, were “short” according to Julia. This is baker-talk for crumbly.

Actually they turned to dust as if they’d been tightly-wrapped in bandages 3,000 years ago and left in the pocket of an ancient pharaoh until recently rediscovered. They also tasted of baking powder, which is generally considered a bad thing.

The ones at Minsmere were far better. They wouldn’t be worth a special journey, but they are a safe choice if you find yourself on the Suffolk coast with an odd corner to fill.

While I was eating the scones I looked at some of the signs. They are really taking things seriously – possibly too seriously. I may come back to this subject later.

Later in the day we went back to Aldeburgh for fish and chips. We were there before five o’clock. There were two chip shops open this time and they already had small queues starting. I don’t think the people of Aldeburgh exist on fish and chips, by the way. Second homes make up about a third of the yown’s residential property and I suspect many of them are used by people who don’t cook.

They come in a specially made bag with greaseproof paper lining – very technical.

The chips were good – well-cooked and tasty. The fish was also good, with nice big fresh flakes. Again, we passed on the peas as they are tricky to eat in the car.

Were they worth the effort? Well, they were very good. They were probably as good as the ones from Saxmundham the night before. But they probably weren’t good enough to justify two trips to Aldeburgh.

21 thoughts on “More Scones, More Chips

  1. Laurie Graves

    Oh, shoot! I not only chortled through all the comments but even read some of them to my family. I am sorry to report that neither my daughter Shannon nor my son-in-law Mike had ever heard of mushy peas. Clif will be making French fries on Wednesday. We’ll take a picture of them and post them so you can see what they look like.

  2. Jodie Richeal

    “It is also the bicarb used in the cooking that gives the peas a bad name, causing an undue amount of wind in some people” That made me laugh. I think I feel about your peas the way you feel about my cole slaw. : )

      1. Andrew Petcher

        I am reminded here about a scene from the film Pulp Fiction and a conversation between Jules and Vincent…

        … “Do you know what they put on their French Fries in Holland instead of Ketchup?” – “What? “ – “Mayonnaise” – “No Way.” – “Yes, I’ve seen them do it man they f*****g drown them in that s**t.”

  3. Jodie Richeal

    So it looks like fried fish and french fries – and then you traditionally have PEAS with them, is that right? I’ve never heard of that combination. If we were to have the fish & fries & were feeling guiity enough to need a vegetable, it would be cole slaw around here.


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