<<Disclaimer: Verify this information before applying it to your situation.>> It's been a while since I wrote a big thank you to you all. Every time I write, I get really encouraging responses, even when it's a recipe I've submitted. This time I asked a question about a dinner guest who is a diabetic and how to set a menu so that I don't have to cook 2 different dinners: one diabetic and one GF. I received perhaps a dozen responses and they were all excellent - some advice even overlappped! I ended up serving baked chicken with squash and carrots, seasoned with pepper, oregano and marjoram. I cooked it all in a plastic oven-proof cooking bag. No onions, garlic or salt. When it was cooked, I took the juices and added a bit of cornflour (cornstarch) and boiled it in a saucepan until it got thick. We had corn on the cob and a green salad. As for dessert,I asked him what he preferred. He brought tahini-stuffed dates. I had made a fruit salad. With this kind of meal, which at least 2 of you suggested almost verbatim, each person can add his/her own salt and marg. Anyway, thanks again. I feel less intimidated now than before about hosting someone with other/additional dietary restrictions. Sharon Marcus Israel