I ran onto the field and took up my usual spot at outside linebacker. Our opponents were a well balanced team, mixing runs and passes almost fifty-fif...y. The defensive play was a passing blitz, but a shift in the backfield made me rethink that call. As the ball was snapped, I back peddled and kept my eyes on the QB. He faked a handoff, and then drifted back as the line released their blocks and then reformed a line. It was a screen.I rushed the still reforming line and shouldered past them just. I hadn't known there were kinds of rice flour. There's a lot I don't know. Two kinds of rice flours are used here. Jyoshinko is made from regular Japanese rice and Shirotomako from sweet or glutinous rice flour, mixed with a little corn starch or potato starch. The combination apparently makes a dumpling that is chewy and bouncy but not too sticky. Sounds good.I was writing about Rob being here when I heard someone coming downstairs. It was Dad. I said "good morning," finished my email and. More

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