First World Problems

By Definition, First World Problems, also known as “White Whine,” are frustrations and complaints that are only experienced by privileged individuals in wealthy countries. It is typically used as a tongue-in-cheek comedic device to make light of trivial inconveniences.

I encountered one of my First World Problems yesterday while I was shopping for sheets. My problem is I live in the UK where you only find, single, double, king, and super king. Where the heck is the queen? why no queen? Is it because they don’t want to offend Elizabeth? After several attempts at buying queen size sheets, I figured out my problem. Simply put, when it comes to bed sizes a single is a single, a double is a double, a king is a queen and a super king is a king. For all you Americans that have California kings, those don’t exist here. They are probably too big and can’t get through the doors. If you move to the UK and have a California king size bed, just sell it. It will be easier when you go out to buy sheets.

Another one of my first world problems that I seem to have adjusted to (most of the time) is the flour. Yes something as simple as flour can get you stumped in the UK. In North America we have plain bleached, plain unbleached, whole wheat, and last time I checked when I was in Canada, Robin Hood came out with an Omega one that smells fishy. Anyways, here in the wonderful world of the United Kingdom we have, plain, self-raising, whole wheat, stone ground, wholemeal, strong Canadian and very strong Canadian flour. Over the three years we have lived here I have shall we say “adapted and survived”. I slowly found out for cookies and bars you want to use strong Canadian flour. For breads or pizza dough, Very strong Canadian flour. For cakes, most of the time use self-raising flour, unless the recipe specifically asks for some other flour and for pancakes I use plain flour. Once in a while when somethings comes out wrong I just blame the flour. That and the measurements…..

Yes another world-class problem. Did you know in the UK a pound of butter is 500 grams while in North America it’s 454 grams? Is the Canadian Dairy farmer association stealing 46 grams of butter every time I buy a pound? Also, when one of my old recipes requires a stick and a half of butter what do I do? I will tell you what I do. The fridge in this house is full of pounds of butter cut in 4 sticks. Then I usually shave a sliver off (you know the 46 extra grams) and put that in a container for cooking while I use the other 4 sticks to bake. Ha! I have fooled the butter people….Yeah okay, going nutso here with this. Think I may have to start looking for work or simply stop baking for a while….

Side Note: Today was a lovely day and I had a nice lunch in Notting Hill with a girlfriend. On the way back we were stopped on the street and asked if we would look at a 5 minute magic show that ABC was filming for nightly news. Sure why not. The lovely magician lady converted one of my £20 note into a £50. I wanted to keep the £50 but before I could yank the bill out of her hands she changed it to a £20. Merde! Don’t know when that segment will air, or if it will air at all but I thought I would mention it.

Took some photos of a not too busy Portobello Rd on the way back. Quite nice actually.

Notting Hill3

This one is actually in Hyde Park. We don’t see blue skies like these too often.

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Alice’s antique shop. One of my favorite’s on Portobello Rd.

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Notting Hill

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