Yeah, I've had long hair for a while. It's still long by most standards, just not waist-length. I like it much better when it's this length, but I've been lazy about making hair appointments lately.

Which approximately nobody ever does.

My mom does, she actually goes through all her receipts for everything she ordered online to be accurate. I think she's the one that told me the system had changed recently, too

Which approximately nobody ever does.

Now I feel like a black marketeer buying DVDs from Guido at the mouth of the alley where his van's parked.

ooh, i loooove that design seeds sight! The 'color pick' pallette totally defends the purple i painted the inside of my front door yesterday in a whim. I think it's marvelous, but i do need a better trim color because stark white btwn that leaf green and grapey purple is just...not the best thing ever.

OMG, if those bread things are like the cheesy bread balls at the Brazilian carnivore heaven restaurant, where they bring you skewers of meat, I'm not sure if I'm thrilled or horrified that I've found a recipe.

Are they kind of chewy, due to all the cheese in them? If so, they're probably the same ones (or a close approximation).

Are they kind of chewy, due to all the cheese in them?

Yes. Yes, they are. (wipes off drool)

Darn you, Ms. Teppy, for giving me a source of carby, cheesy goodness.

Darn you, Ms. Teppy, for giving me a source of carby, cheesy goodness.

Honestly, in terms of carb-y-ness, they probably have a lower glycemic index than a regular yeasty wheat bread roll. The recipe for these is literally close to half cheese (it's 1 1/4 cup tapioca flour and 1 cup cheese). So comparatively, they're not the pure, un-cut carb rush that you get from a yeasty dinner roll.

Also, anyone who tries to make them -- tapioca flour will sometimes be labeled "tapioca STARCH" (and sometimes, to be really confusing, "tapioca starch flour"). It's all the same thing, no matter what it's called.

This is NOT true with other flours, like potato -- potato FLOUR and potato STARCH are very different. But tapioca, for whatever freaky reason, has several names for the same damn thing.

they probably have a lower glycemic index than a regular yeasty wheat bread roll

True, unless you're like me who would have no problem making a double batch and crouching over them like a starving wolf with the last haunch of meat in the forest.

edit: Yes, I have cheese-and-starch issues--ah, my beloved cheddar cheese/garlic mashed potatos. Some people risk their health for whiskey and smokes, I have to resist the siren song of the spud.

they probably have a lower glycemic index than a regular yeasty wheat bread roll

True, unless you're like me who would have no problem making a double batch and crouching over them like a starving wolf with the last haunch of meat in the forest.

Maybe make half a batch at a time? (I say half because a whole batch uses 2 eggs, so half a batch would be 1 egg, and I can't fathom subdividing below 1 egg.) Half a batch makes 6 rolls that are between golf-ball and plum in size.

So I need to business cards as well. I actually have something of a budget, but not all that much.

Why is Vistaprint better than say, Zazzle?