Oh, how the months have flown by since my last post. We are fully immersed in our school year and managing our Gluten and Dairy free diet. We celebrated Sarah's sweet 16th Birthday last weekend and were able to make everything she requested for her menu in a new, just as tasty form. Breakfast was donuts with two choices of toppings; a cinnamon,sugar combo or chocolate glaze with sprinkles. We also had our standard home made potato shreds, local grown sausage and scrambled eggs. ~All before we headed out for church! Lunch was leftovers from her family party; ham balls, settler beans, raspberry jello salad and AMAZING lemon birthday cake with lemon custard filling and lemon butter cream frosting. The cake was made and decorated entirely by the girls. I am hoping to post a pic later today. Dinner was made over two days because of the Trooper breaking down and making us get home really late. ~Thank you Sarah for your patience!! Dinner was a potato casserole, fried chicken and gravy and carrots. The potato casserole is a recipe I have come up with on my own and sometimes is our main course with a salad. I cook peeled, quartered potatoes on the stove top then mash with a bit of butter. I add some low fat Tillamook cheddar cheese, Lawry's season salt, diced ham and scallions. I stir it all together and put in the oven to warm for about twenty minutes. The birthday cake is Red Velvet with Cream Cheese frosting. It also turned out wonderful but not as fancy as my in resident artists. I have settled on two flour blends for all of our baking needs and we are all ecstatic with the results. We have also began to remake all of our family recipes into GF goodness. As you can see we are eating very well, are satisfied and are so blessed to have our beautiful girl feeling healthy and happy.