> > And about Travholt's open-faced sandwich idea, I think that could get messy, unless you are very sparing with the peanut butter and jelly.
>
> I forget something. Your bread is often much softer and spongier than ours. If you spread PB+Jelly on a slice of bread around here, you'll be able to hold it without it bending from gravitational pull. Most of our types of bread have a crust that sabilizes the slices, and besides, the innards are a bit tougher. Not that our bread isn't soft -- it just sticks together a little better.
>
> Personally, I think the idea of putting a second slice on top of jam makes for more of a mess, since jam will be squeezed out as you bite. That's not a problem with only one slice. Besides, the top slice gets soggy after a little while.
>
> Let me add that I don't eat PB/jelly here, but I did when I went to NY, because that was one of the few things I knew about when I wandered the aisles of the American grocery stores. You guys have strange stuff in your store shelves.
>
> And as long as I'm on THAT subject, let me add that you have insane amounts of different brands and flavors and textures for things. I mean, if you want to get peanut butter around here, you get peanut butter. Stores mostly have one brand only. But in the US, you have dozens of brands and normal, creamy, chunky, chocolate, natural etc. etc.
>
> Trav"Which one do I waaaant?? AAAAAaah, too many choices!"holt.


Your post brought up two things I noticed from my trip to England. The bread there was so much better. Thicker and not... squishy. So much better for sandwiches.

Also, the first time I went to the store after coming home, I was struck by how many different types of shampoo were on the shelves. It was really rather insane. We honestly don't need that many choices.

Gahalia