Site Columns By Amy
February 20, 2001 - 9:16 PM

Hello World!

One of the things that has always bothered me about Australia is the complete lack of what I see as decent chocolate. The problem is, you see, that the native stuff is, well, gunky. Thereís no other way of putting it. Itís something that my fellow Australians were born and raised with, so they donít really notice, but poor old me, American by birth, was weaned on Hershey bars which are much smoother. Cadbury chocolate is gunky. It sticks to the roof of your mouth like peanut butter, refuses to melt properly on the tip of your tongue. It oozes, it goos, but it does not melt to the point of running Ė and the thatís the whole problem. As I discovered recently, Cadbury chocolate, and therefore, by definition, Brittish, Australian and New Zealand chocolate has, an ingredient or two added to it to keep it form melting. This is rather understandable in Australia, given the often extreme climate, but unfortunately it makes for gunky chocolate. Fortunately for me, theyíve actually started importing Hersheys within the last year or so. Unfortunately, most Australians donít seem to like it so it tends to go out of stock with some rapidity, never to return. (sigh) Still keeping on the candy front, I was more than thrilled on the weekend to discover that, after months, neigh, *years* of searching, fluke of all flukes, my local deli (minimart) sells my favourite junk food of all time Ė Reeseís Pieces. I love Reeseís Pieces with a passion. And, up until December when the imported candy store in Perth started selling them, I hadnít had any in over seven years. Weíve been getting peanut butter cups over here for some time now, and those stick-things which they didnít have when I left the US for dryer pastures, and I was quite happy about that.

But now, well, all they need to start importing are grahm crackers and tootsie rolls and Iíll be happy. Oh, and different types of Twix bars would be nice too. And major league chewing gum. How about some kool aid, or some...

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