Back in the days of yore, before the world of a gluten-free diet, Daddy would often take us to Red Lobster on our birthday.  (Yes, “our,” my sister and I are twins!)  I always got snow crab legs, and filled up on their fantastic biscuits before filling up yet again on my entree; my sister always got an order of mozzarella sticks for her entree, and filled up on that, and then I would fill up a third time on what she had left over.  (Yes, I turned out to be the kind of undiagnosed celiac whose appetite shot through the roof, and she turned out to be the kind whose appetite plummeted through the basement; however did you guess?)  :-)  Daddy would mix things up with a little more variety, but he often got snow crab legs, too.  Nowadays, of course, I can get snow crab legs from the store whenever I want, but it isn’t quite the same without those biscuits and mozzarella sticks.  So here’s one of the two, at least!
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Yes, it is entirely the wrong time of year for pumpkin pie. After all, fall doesn’t even start for another month, and Thanksgiving is two months beyond that! I say, what of it? Okay, yes, I’m not just being odd, there is a a real reason you’re getting a pumpkin pie recipe in August: my family is moving very soon and I have to use up my stores in the freezer. That means that the pumpkin puree that I made after Halloween and didn’t get to use for Thanksgiving needs to be used up or thrown out. I voted for pie over throwing it out, so here you go!

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When we used to order Chinese, everyone had their order:  Mom wanted General Tso’s (and usually so did my brother), Dad and I would want chicken and broccoli, my sister and I would want chicken fried rice.  But every so often, we threw in an order of sweet and sour chicken, or sweet and sour pork, to mix things up.  I always loved sweet and sour sauce, and was gratified to find out it didn’t even need to be modified to be gluten-free; it was just a question of adjusting the ingredients until I had the balance of sweet and sour I liked best.
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Baklava is a delicious dessert, and not so hard to make as you might think. This natural sugar version tastes so much like the original that I routinely surprise people when I mention that it doesn’t have any processed sugar. Also, Sean loves this stuff so much that I wasn’t able to post it for quite a while because he’d be eating it before I got a picture! I can’t think of higher praise for a dessert than that :D.

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