When brown sugar bites you in the ***

So many things to report from our first gluten-free Thanksgiving. We had a lovely meal, and managed to overeat as usual despite the range of new food options. Successes include a lovely stuffing made of cornbread, apples and bacon (recipe in last post; double the bacon and toast the bread first), a wonderful southwest-style quiche from the Culinary Institute of America's gluten-free cookbook with a crust from Glutino Pantry, and a green bean dish made with butter, spices and dijon mustard (instead of green-bean casserole, which calls for glutenized French's onions).

Disappointments include having to throw out all of my brown sugar. As it turns out, many brands of brown sugar include invert sugar as one of the ingredients. Invert sugar can contain gluten. Other brands just list "brown sugar" as the only ingredient. I'm going to have to research which brands of brown sugar are reliably safe and stick to those. The really bad news? JFG had just consumed a pear pie that contained about three pounds of questionable brown sugar. $%$!.

Mom also brought some wonderful gluten-free chocolate donuts from a gluten-free store in Phoenix, mentioned in previous posts, along with several kinds of hamburger buns! Yummy!

So in all, a successful feast. But we forgot to watch the Macy's parade.