Manic Monday - Gravy

Good gravy, Charlie Brown~! Gravy making is an art, one that I failed miserably in the early years of my marriage. Both of my husbands are products of the south, an area that puts gravy on everything, even ham - good ol' Red Eye gravy.

Biscuits and gravy are staples around here and one of the reasons for my gastric bypass surgery. The same gravy that goes so well on biscuits is equally yummy on fried chicken, pork chops and chicken-fried steak, to name a few.

My first few pitiful efforts made wallpaper paste seem like a cullinary delight. It's true. I couldn't get it to thicken so I kept adding flour. And more flour. When that didn't help, I had to increase the liquid. Then it needed more flour. Yep, you're getting the picture, all right. I had a mess!!!

I'm the type of personality that, when something doesn't turn out right, that's that. Tenacious, I'm not. But I had a big hungry man telling me how wonderful his mom's pan gray was! Now, them's fightin' words, right? So, I kept on until I got it. Finally. No lumps, no extra flour, just good ol' pan gravy.

Then I went on to conquer the harder variety - the brown kind that you make to serve on with a beef roast - and it doesn't come from a jar or can! I grew up seeing that little bottle of "Kitchen Bouquet" in my mom's cabinet, and for a reason. It's the clever little secret that goes into good brown gravy.

I honestly wish gravy made me gag or turn orange or some such ghastly thing. But it doesn't. It just makes me crave more.

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