Opening UK Packages - THIS is 100% Going On Our Shelf! 

Done, subscribed there too. ✌️💙🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

Thanks Simon! :)

Done and subscribed 😊❤

Thank you, Susan!

Done it.

I was thinking that's probably not a good idea. lol

@@reactingtomyroots If you taste horseradish on it's own, you'll probably wonder why anyone would put it it on their food. But as a compliment to roast beef, it's great. Just don't use too much! It won't be a taste you'll be used to. You'll need to acquire it.

@@reactingtomyroots The same goes for the English mustard - it is very strong. Don't put as much on as your bland USA stuff.

Aww yous ruined it. Was hoping they would just dive in 😂

Id add that anyone who loves good writing , good humour will find Pratchett's books to be worthy of your bookshelves. I defy anyone to just read one and not read all of the others, its just not possible.

Yep all of the books and companions. I have some of Paul Kidby's brilliant Discworld Art.

Over it with custard also just some butter spread on. It never lasts long in our house

Or alternatively, zap the Ginger Cake in the microwave and have it hot with vanilla ice cream. I prefer it like this in the summertime, hot custard is better when it's colder weather.

@@Obi-J I've got ice cream :)

Definitely!!

😂

haha, appreciate the tip! 😂

Twirl are a tidy way to eat a Flake

Beat me to it lol, or we could of not told them and laughed when they tried it!

I concur, definitely go easy on the English Mustard! Lol. There is an American lady on TikTok and FB I follow that makes food. She was sent a jar of Colman's English Mustard and was told in her comments by her British friends to go easy with it. When it came time to try it a few days later, she commented that she'd been warned by her friend from the UK, but she "LOVES" yellow mustard, and she'll be fine! She took a slice of white US bread, which is smaller and sweeter than ours in the UK. She did not butter it as we would normally do, she just put two large teaspoons of EM on one slice of bread, then two small slices of turkey on it, and went for it! To say that EVERY person that's ever eaten it, or knows about it, were already invested from the moment she poohoo'd it, and put the Mustard on the bread. By the time she went for a bite, and with her having already warned, we were alternatively cringing and gleefully laughing at what we knew was about to happen! And Fate didn't disappoint us at all! To say that the mustard did its job, is an understatement! You'll be pleased to know that her nasal sinuses and tear ducts are in FULL working order, and have been effectively washed through! And her ability to contort her facial muscles into a variety of different expressions! But, I'll give her her due, despite this rooky mistake, she did go back again and finish the half sandwich. 😂 Afterwards, bless her, she commented that she should have listened to her friends and that she mistakenly thought EM was like your yellow burger mustard out there. Which she now clearly knows it's clearly not! And yet, despite this, she said it has a nice flavour, and her husband was going to LOVE this! My brother and I could only wonder if that was what she was like with the jarred version. What would she be like with the Colman's English Mustard powder? Especially the stuff our uncle would make up for us at Xmas! He said that all he used was the powder and malt vinegar, but it would blow even our sinuses out! 😂 And my brothers would happily be able to eat CEM from the jar! We've all tried to make it like he did, but to no avail. Sadly, I guess it's something he took with him. So be careful with it! 😂

@@timberwolf5211 Would love to of watched that!

Thanks for the tip! Hope you're able to make it back across the pond for at least a visit in the near future--I know it's hard being away from your homeland.

@timberwolf5211 Using vinegar will actually kill a lot of the heat. Simply use just enough water(or beer also works👍) to form a paste and then let it mature in the fridge for at least a couple of hours. That ought to clear out your sinuses and make the backs of your eyeballs sweat!!

Whats got four legs, walks peculier Talks with all the choicest words What's got four arms, loves to grab you Answer is two Liver Birds

Yes. But it's Liverpool... And Lie..ver..birds. I can understand their mistakes... Many people native to the UK make the same mistake.

Exactly what I was going to put down. Used to work in the Liver Building which has the Liver Bird on top xx

I came here to check if anyone else had done this before I did

​@@duncankennedy4080 do they? Nah....

They don't. Probably be cold with a spoonful of cold custard next to it😂

You can make custard in a pan, either from scratch or a sachet.

Birds Custard

@@ladygardener100 😋

😀 maybe for Christmas? That would be great!

🎉 right! I’ve seen so many people open stuff, but these guys are great! ❤

❤️

They use it a lot in Scandinavia. My Norwegian stepmother mixed it with cream to serve with salmon.

Thanks Ian. It was amazing to see family, but we're glad to be back. We missed you Guys. :)

It was the Trooping of the Colour, well worth watching every year. Love it.

Trooping the colour is the monarchs annual birthday celebrations to celebrate with the public. Every monarch has two birthdays because of this. At the event we see the RAF (Royal Air Force), fly overhead with the colours of the British flag.

Just makes me wonder how much it costs to put on ..... I'm a pensioner from Uk.Best wishes from the Midlands

Yes! That sounds like a great idea. Lindsay has made something similar in the past but thanks for the reminder as we do have quite a bit of pb right now would make a great way to use it.

@@reactingtomyroots you’re more than welcome. They’re delicious. I forgot to add that I do put a small amount of salt within the mixture too, but for my own personal taste, I prefer it on the top as I feel it’s much more present and it really brings out the flavours within the bars. I hope you get to try making them at some point. Sophia would be able to help too as they’re really easy to make. She’d need help when mixing the oats in though as that can get quite tough. Hope you enjoy ☺️

And both are cracked. That's what gives Ben his distinctive flat BONG.

Yeah you also have to have a certain job to get discount there.

L-eye-ver! Never would have guessed. Will try to remember that :)

Thanks for being there, Sarah! :)

😂

😂

Thanks Kelly! We missed y'all too :)

We're excited to read it, for sure :) And thanks for the tip on the mustard--probably would have made the mistake of putting too much on haha

Yeah I didn’t get all the comments about it either, but then I was like ohhh so it’s a bit like seeing someone wear glasses for years and then they don’t and your brain is so confused. But yeah, at the same time I don’t get the fact people can’t get over it.

haha thanks! :)

I'm reading this comment, sat indoors, (with a full head of hair), wearing a hat! 😁 I'm always surprised when I remember that my dad has a moustache, even though he's 82 and always had one! If he ever shaved it, I'd probably think there's something wrong with his face! 😆

You’d let it go cold in a trifle, so that you have cold layers of both, so they don’t separate and you can see the different layers; because you make it in a clear bowl. Once the layers are cold they can set better. So you’d do the jelly and then place in the fridge and then add cold custard and set in the fridge etc. If your eating custard with a pudding you’d eat it warm or hot.

Yes, she figured that out right away! 😂 She was absolutely over-the-moon with the presents you sent her. ❤️ And our table may or may not be covered in gemstones at the moment. lol

❤️