Gravy. Mmmmmm….one of the centerpieces of my cooking repertoire. Good “white” gravy is a thing of beauty, but most gravy is a sad reminder that most people and restaurants would rather just use a mix.
Since I pretty much always have the stuff you need for gravy in the house, it’s a go-to when I am going to be a lazy cook. Fry up some bacon? Make gravy. Fried chicken? Make gravy. Have extra bread? Make gravy.
And, if I might crow for a moment: I make DANG GOOD GRAVY!! So what’s the secret? Rue. Continue reading