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CHAS’
&
RUBY’S
2006
UK TOUR:

Monday, May 29th; LODGING in CAMBRIDGE

Cambridge was just less than an hour's drive from Castle Hedingham.

There, we stayed at the Cambridge Garden Moat House Hotel.

Although it almost looked like a renovated “WAREHOUSE” from the outside …

Whooo–
HOOOOO!!!

The INSIDE was
phenomenal!

Can we say,
“HOITY– TOITY
TOILET?”

I think
we CAN!!!

The ROOM was
even BETTAH!


Besides the gorgeous KING BED (check out the tonz o’ pillows!),

it had a spiffy Bar and Mini-Fridge …

and a PUL–ASMA TV SCREEN!


(Which Ruby checked out right away!)

It also had a Lovely DECK …

(upon which Chas was SMOKING & COMPUTER-fussing right away!)


… with these gorgeous views of the CAM river!


(Har. Yeah. It was a bit RAINEY that day. Poor boaters!)

After getting settled into the room, we went down to the hotel’s café for
our FIRST EVAH “HIGH TEA”

Although, Ruby had COFFEE, and I had WINE. (LOL)

’Twas there we enjoyed our FIRST EVAH “CLOTTED CREAM”!!!
The moment we each first tasted it, we were HOOKED on it!

“If you have not tasted a scone with jam and clotted (or ‘Devon’) cream, you have
missed out on one of the greatest tastes! This thick cream is absolutely delicious,
and is best explained as a cross between ice cream and butter.”

“Clotted cream is a thick, rich, yellow cream made by heating and then leaving
unpasteurized cow's milk in shallow pans for several hours. During this time, the cream
content rises to the surface into 'clots'. Purists prefer the cows to come from the counties
of Devon or Cornwall in England. True clotted cream must be made from unpasteurised
milk or the clots will not form. It has a minimum fat content of 55%.


After Hedingham, we both were bushed … so we stayed in and RELAXED
– terrifically enjoying our luxurious room!

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PLZ Email CHAS!
c-d-miller@neb.rr.com
That’s: c-d-miller@neb.rr.com
those are hyphens/dashes (-) between the “c” and “d” and “miller”