I wonder if you might be able to concoct a gravy that would supply some of the nutrition that she is not getting from her diet of instant mashed potatoes and whatever else. For example, protein powder (like what bodybuilders use - for her muscles), flaxseed (heart), gelatin (joints), maybe even pulverized multivitamins or iron supplements. I've never tried this, but the idea just popped up. For that matter, does she like smoothies, either fruity or chocolatey ones? Those could also be frozen, instructions to thaw (not reheat), stir, and enjoy. I've never tried that either, but it should work, considering smoothies are often made with frozen fruit anyway. Somehow doubt she is consuming many berries or bananas, on her own. Sorry, I can't say if normal flour-based gravy freezes well. I seldom make it. Almost all of my sauces and gravies are thickened with gelatin, cream, corn starch, or simply reduction.

Raspberry White Chocolate Cream Cake Raspberry Filling 1/4 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 cup raspberry-flavored wine cooler 1 tablespoon butter or margarine 1/8 teaspoon almond extract Red food color, if desired Cake 3 oz white chocolate baking bars (from 6-oz package), chopped 2 1/4 cups Gold Medal® all-purpose flour 1 1/2 cups granulated sugar 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 2/3 cups whipping cream 3 eggs 1 teaspoon almond extract White Chocolate Frosting 3 oz white chocolate baking bars (from 6-oz package), chopped 3 cups powdered sugar 2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water 2 tablespoons butter or margarine, softened 1/4 teaspoon almond extract 1. In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled. 2. Heat oven to 350ºF. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. 3. In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed. 4. Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans. 5. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour. 6. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time. 7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake. Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens Special Touch Sprinkle with toasted almonds for an extravagant touch. Substitution Raspberry-flavored soda pop can be substituted for the raspberry wine cooler in the filling and frosting recipes. Simply pour the soda pop into a glass and let it stand about 1 hour to release some of the fizz before using. This is a Betty Crocker recipe, sounds really good to me. Sue

Thanks for all the advice! I'm totally taking it all to heart. It's a jagged together recipe from three sources. The BBQ sauce is all Bobby Flay. I agree, cooking the sauce makes the most sense. I cannot tell you how moutwateringly good they are at the Sand Bar. I have to have them again, even if it takes days to do. And Passion Fruit Daiquiris to go with. If only I could snorkel (see that grove of trees on the left hand side?, just below that) before, that'd be perfect. The Sand Bar at Havana Blue:

Link the recipe. I'm confused by the confusion. Well, not really. Corn starch is the starch, the carbohydrate without the protein. Removed from the germ. (I think) Found in the endosperm. White, fine, and silky. Amount is almost always, in a cookie, a scant tbsp or less. I prefer the US labeling. Corn flour is 'floured' corn meal. Just a finer grind. Easy to make by running a course or medium corn meal through a spice grinder or food mill. Masa is limed. Not corn 'flour'. I can only get a course corn meal in Canada. And corn starch. I just pulse the coarse meal in a spice grinder for a 'bob's red mill' style corn flour. For corn cakes, corn bread, I take half the recipe and 'flour' it. The course meal I soak in the warmed liquid in the recipe, to soften, for an hour. (it was making a slightly gritty corn cake before).