Good gravy

I cooked last night.

Yes, this is a blog-worthy event.

I made breakfast for dinner.  Biscuits — from a can, I admit — and milk gravy.

Here in New York City, the term ‘milk gravy’ is greeted with much confusion.  So I will explain further in case you are also reading this with your head cocked to the side in bewilderment.

In a skillet on medium heat, I browned flour in vegetable oil.  (Bacon grease is the first choice, but I didn’t have any.)  To the flour, I added milk, stirring constantly over low heat.

Now, during this process, there was a lot of adjusting — how much oil, how much flour, how much milk.  I even added some water at the end to thin the gravy…plus salt and pepper to taste.

But, I must say, the final product was nothing short of amazing.

Filling?  Yes.  Heavy?  Oh yes.  I even added bacon to the plate, so there’s nothing about this meal that my doctor recommends.

But it does a heart good to enjoy such a feast on a good, damp New York City night.

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