Kathy and I get to bring to soup and bread for our church small group. I started working on a lemony seafood stew with mussels, pollock, flounder, shrimp, artichoke hearts and lots of vegetables.
I also made an assortment of cornbreads, all gluten free:
Bottom right: non-spicy: Tomato Basil, lactose free, five cheese
Bottom left: non-spicy: lactose free, Garam Masala, caraway
Top left: South Western Spice, Crab, (both contain cheese)
Top right: lactose free sundried tomato, 2 South Western, 3 crab