really I shouldn't post such boring stuff, I just want to keep track of it

[derien]

I finally made a flour-substitute mix, which is the first step before making corn bread, again. It's really not hard, I just had to look at the recipe and think about the proportions to cut it down to a size which would fit in a container I have, and roust out all the starches needed. I can't believe I have three different containers of tapioca starch* when that's the smallest part of the flour-substitute mix. One part tapioca starch, two parts potato starch, SIX parts rice starch. The only rice starch I could find was glutinous rice flour which comes in bags smaller than the bags of tapioca starch.


I'm not going to see how it works in the cornbread today because I have to go do some running around - work wants a form back with assessment of some kind from my physician concerning my injury. Yesterday involved phone calls hither thither and yon trying to find out exactly what happened to it and needed to happen to it. I dropped that off at my Dr.'s office two weeks ago but my Dr. wants my Physical Therapist to make the assessment, and now the whole thing's been in limbo for ages due to my having A) completely misunderstood the deadline on it the first time they gave me the form, and then after they gave me the form again B) going on vacation, so now my manager is after me about it. I'd better get it done today.

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*Tapioca is made from casava root - why don't they call it casava flour?? It would make things so much easier.