If I had any talent as a blogger, I would set up 2 columns, side by side so you could easily see how I make changes to our recipes, to accommodate two people who are dairy and soy intolerant. Jack is almost 5 now, and can tolerate some dairy, just not every day, and it is best if it is baked into something and not straight up dairy. Therese, who is 15 months, is still much more sensitive, and I have to be very careful. I found a recipe on foodgawker a while back that looked yummy, but was filled with forbidden ingredients, so I kept putting off making it, till tonight. It was easy to fix and the results were most delicious. I will note that I doubled the ingredients since this said it only served 2, and made some collard greens as a side. Sweet Corn, Bacon & Tomato Tart Crust 2/3 c. all-purpose flour 1/8 tsp. salt 4T. cold unsalted butter, cut into chunks 1T. + 1t (or more) cold water [Here I made a batch of my biscuit dough instead. The ingredients are simply: 1 cup ...