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 ...ittle 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 logged out. He was starting coffee."Want anything?" he asked."Cereal and milk,". “Not yet,” I replied.***“What do you like, I mean besides sticking your fingersin strange places?” I asked.“Everything,” she said simply, “as long as it doesn’thurt.”“Like?” I asked.“Your whole body, with emphasis on certain places,” shegrinned.“Which are?” I smiled.“Your butt and your nipples for one, your clit ofcourse, and all the other sexy places, including yourtoes,” she replied. More

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