Sunday, November 20, 2016

Tizer, IrnBru, shandy, traditional English fare

Recently, the popular British Bobby Restaurant in Parksville provided a chance to enjoy some British culinary experiences. My the main course was a familiar style of chicken mushroom pie with mashed potatoes and peas. For dessert, I chose spotted dick, having read of it in Dickens and other British writers. This "pudding" (dessert) is a spicy cake served with warm custard.

The drinks were exotic but not tempting. Tizer (introduced in 1924) was a favoured treat on an elderly friend who spent the blitz in Wimbledon. IrnBru (pronounced Iron Brew) was made famous by Edinburgh mystery writer Ian Rankin and his character John Rebus. On the rare occasion when Rebus isn't having beer or whiskey, he likes a bacon butty with an IrnBru. The presence of Ginger beer reminded me of my mother, who drank that and Spruce beer, long ago in Newfoundland. The Bobby bar also had dandelion and burdock shandy and a Bass ale, favoured by mystery writer Peter Robinson.

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