>  ML> I looked, and the tamaris are guaranteed totally
>  ML> gluten-free, whereas the shoyu is not, of course.
>   Makes sense.

Though not all tamari is gluten-free, you've 
got to be careful about that.

>  ML> Eh, I've always wondered about the threshold of
>  ML> gluten for some sensitives: it's not that it's an
>  ML> on/off switch, nor is pretty much anything.
>   She's very very sensitive to it.  Accidently buttered
>   her toast with her brothers butter once and within 20
>   mins she was affected.

There are so many pitfalls. How did most of
us, people like Andrea, survive childhood?

I used to be bizarrely sensitive to lactose
and sort of understand the problem. Once in a 
while a severe case of intestinal churn 
happened from something that should have been 
safe, but the dread ingredient was listed 
down in the BHA and BHT territory. Why do 
they do that, I wondered.

>  > ... Useless Invention: Remote control for a computer.
>  ML> Hey, Google.
>   So true.  I'll have to change that tagline. :)

Eh, I wasn't saying it wasn't true [g]

Betty Ford's Ruby-red Grapefruit Chicken
categories: celebrity, political, poultry, main
servings: 4

2 ruby-red grapefruit
1/2 c whole cranberry sauce
1 tb honey
1/4 ts cloves
1/4 ts salt
1 fryer, disjointed
3 tb butter

Peel and section grapefruit, squeezing all juice from
membranes into saucepan. Add cranberry sauce, honey,
cloves and salt, mixing well; then bring to a boil. Stir in
grapefruit sections. Brown chicken in butter in frypan;
then place in shallow baking dish. Baste with grapefruit
sauce. Bake at 350F for about 45 min, basting frequently.