jerickson

I have found that using potato starch works wonderful for thickening gravies, making white sauces, and I just recently used it for swis steak and it turned out just like it "used" to.

Does anybody have any good ideas for lunches to bring to work? I've been bringing cottage cheese with pears/peaches, rice cakes with peanut butter, but I'm looking for some new ideas to break up the monotony. Any suggestions?