Here, have some gravy with that…
To paraphrase the exchange in my kitchen this afternoon between J and I:
J: We should cook more meals like this.
Me: Sure, except that whole work thing keeps getting in the way.
J: You could stay home and cook every night again.
Me: I could. We’d miss the cash I bring in though.
J: Well, find a telecommuting job.
Me: What do you think I’ve been trying to do!?
J: Oh. Well, get on it!
Me: …
At the time, I was making gravy. I don’t have a real problem with making gravy. It’s just slightly time consuming for me. If I don’t watch it and go slow, I tend to make it too flour-y. Who knew that gravy didn’t taste good all chalky-like? Anyway, I digress. How is it that both of us can want the same thing and just not have it happen exactly how we want? Damn life and it’s evil evil ways.
October 17th, 2006 at 7:54 am
Keep up the good work and do what you think is best for you…
A tip for making gravy from basic, in a cool pan add some flour, water and maybe a beef cube if you want brown gravy, then mix it all up
Add enough water so it sorta looks watery, turn the heat on and then stir till thickens……..can take about 5 mins
Or use the pan juices, always make sure when you put the flour in that the pan is cool, that way you get no lumps.
Oh the amount of flour would add up to maybe just over 1/4 cup and about 3/4 cup water, i usually put enough in that covers a baking dish…
Feel weird adding this, sorta feel im telling you something you already know.. hope that makes sense….
October 18th, 2006 at 10:31 pm
You guys don’t add milk to the gravy? My mom used to put equal amounts of powdered milk and flour in the water, in a Tupperware Quick Shake Container. Then add it slowly to the pan. I’ve never been very good at gravy, so I just don’t make it very often at all.
November 1st, 2006 at 10:05 am
Some day you will have to teach me how to make really gravy