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316/604 pages through the fast read-through. Eyes tired. Cleaned up one of the loose ends. (Had a prop that just faded out of existence.) Got one more waiting to be fixed.

When I hit page 604 last time, I was disappointed. I didn't feel I'd accomplished what I wanted with the book. Reading it through again, though, I feel much better. I'm still enjoying reading it, and I did pretty well hitting the mark after all.

I'll be mailing a big box of candy (mostly M&Ms) to Australia later this morning. American candy, it seems, uses corn starch as a thickening agent rather than wheat gluten (meaning that wheat-intolerant Aussies can't eat their own wheaty M&Ms) I hadn't known that before last summer, but it makes perfect sense given their crops there. One of those things writers need to keep in mind. ::wags finger like schoolmarm::

Date: 2009-05-12 02:26 pm (UTC)
From: [identity profile] albogdan.livejournal.com
I'll have to remember that about Aussie candies.

It's amazing how many US companies are suddenly making gluten-free products this year. Fifteen years ago all my GF baked goods had to be imported from Europe or Canada (they were decades ahead of the US in diagnosing this very, very common dietary issue.) Now Betty Crocker has mixes, Chex cereal is switching to all GF, Anheuser-Busch has GF beer, and many restaurants have GF menus.

Anyway, it's great of you to send those! I know they'll be very appreciated! :-)

Date: 2009-05-12 02:33 pm (UTC)
From: [identity profile] j-cheney.livejournal.com
I just hope they'll get there without melting!

I'm glad you can find GF stuff now. I suspect it's a marketing thing, with the producers finally realizing that there are a lot of people who could use that option. ;o)

My mother is on the other side of this coin, BTW. She's allergic to corn, and it's shocking when one reads American labels how much corn there is in everything here.

Can't win 'em all!


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J. Kathleen Cheney

July 2017


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