Between blotch and blok

Ground Rice Under Fingernails

Ugh! 'Nuff said.

Also, what's happened to good old greaseproof paper? All recipes call for these days is baking parchment.

Is this some kind of class (note, that's a short "a" sound, none of this cl-arse-ss-ing around in this blog) thing? Is greaseproof paper somehow non-U? Or is baking parchment actually better. In a practical sense, that is. I'm sure it thinksknows it's better.