Thanks, Jen! I was really worried everyone would think I was a little weird for doing that!
I just find it makes things faster for me. Before I had colored rubberbands, I would use wider rubberbands for my thicker RI and thinner rubber bands for my thinner RI or divide up accordingly if it was just a matter of tip size. I just buy the cheap pack of rubber bands from Staples.
Amisfud - great idea with the marker!
Oh, here is another one of my favorite things to do if someone hasn't heard of it. I dread the chore of washing pastry bags.
Not fun. (Yes, I use disposable, but I still wash them. I can't see just throwing them out). What helps me is to make an 'icing insert'. I played around with the idea a bit with small ziplock bags with so-so success, but then saw a better form of it posted here on CC. You basically take a rectangular piece of cling wrap and lay it out flat. Put your RI in the center, somewhat towards one end, but not too close. Now fold one of the long ends over onto the other, enveloping the icing. Now take that extra on the long side and pull it over, so you are mimicing the shape of your pastry bag (a 'V'). Make sure there is a big enough opening for your RI to come out, but not to big - just a bit smaller than the actual bag. Now that you have that 'V' and the edges are wrapped around to cover the crease, drop your icing insert into a pastry bag that is standing up in a glass (pull the sides down over the glass to make it easier). Twist the extra cling wrap into a knot. Twist your pastry bag and seal as you normally do. Once you are done, pull out that insert and you will find you have much less icing to left inside to contend with. This has made my life a lot easier!!!