I generally use a blend of flours, actually. My go-to is Pamela’s pancake and baking mix, so not actually a flour, per se. It makes yummmmy pancakes, and muffins, and other stuff. I think Pamela’s bread mix is a good flour blend (not just for bread). Otherwise, we usually end up with a mix of rice flour(s), potato starch, corn starch, and maybe tapioca starch. But we’ve tried lots of different stuff.

Glad you like it! It’s really just an updating of the old theme, but I like the way it looks too. 🙂

Yeah, it’s something I need to be better about. I could do it with a minimal amount of trouble if I were a better cook and could think of creative things to do with a wide variety of foods. But I currently am not that sort of cook.

Hahahaha, I’m not sure this is a corner piece but it’s definitely at least a crucial edge piece. I worry about ev.er.y.thing.

I think I will just need to research this more. And then I will let you know.

You dislike asparagus? Seriously? I love asparagus! You should have my dad’s asparagus. It is delicious.

Oh, Andi, no! Other people in the comments say that we don’t need to worry about it after all. You are the last person whose list of worries I would ever want to add to.

I agree with that. Or also there is the possibility that people will say more related things I need to worry about, but I guess I’m willing to risk that? For the possibility that I won’t have to worry about quinoa anymore?

(The second installment of this feature is much more worrisome than this quinoa business, so be prepared.)