Yeah, but to make tapioca pudding works best with real, whole milk. (Waah!)

OOH, I know-- I'm the creamy-tinted underside of an underdone pancake... you know the ones, still leaching off-white, gluey, sticky dough if poked the wrong way with the spatula?

OR-- and this is where it really, really isn't fair- my most tanned skin (one forearm) is the color of a roasted, skinless peanut, right down to a golden undertone. My least tanned parts are the color of skimmed milk, right down to the blue undertone.

Maybe I'm a patchwork from Frankenstein's Family, many generations later?