What with all the biscuits and gravy talk lately
I've been craving my sausage gravy and biscuits.
Already had the biscuits in the freezer. My biscuits
are "free-form" (that is, not rolled out and cut, just
scooped out of the bowl and barely patted into a
biscuit shape) and made with self-rising biscuit flour,
shortening, and buttermilk.

Made a batch of sausage gravy. My recipe is easy and
delicious. I buy Bob Evans bulk hot sausage (1 lb.)
and brown it up, add about 6-8 T. flour, brown a little
more then pour in a quart of milk. Cook until thickened.
What with all the seasoning in the sausage you don't need
to add any salt or pepper.

Split and toasted a biscuit, buttered it, put a fried egg
on each half and then topped with the hot gravy. Yum!

Also made a blueberry pie with all those blueberries I had
in the freezer. Used vanilla instead of the cinnamon or
lemon juice recommended in the recipe. (I've become a vanilla
nut lately and use it in lots of things.)

For dinner I had bacon and pineapple pizza and Mike's
Pomegranate Hard Punch. I bought that a couple of months
ago on a whim because it was on sale and I love anything
pomegranate. It's pretty damn good with food but the first
bottle I tried by itself and didn't think I liked it that
much. Drinking it with food makes a big difference. I have
2 bottles left and after that I probably won't buy it again.
But it was an interesting experiment.

For lunch on Sat. I had TJ's whole milk French vanilla
yogurt with TJ's Granola and the Three Berries stirred
in. I got the idea from eating YoCrunch. I decided to
make I own version of YoCrunch. It's pretty damn good.
I keep those 2 things on had most of the time nowadays
and often have my "TJ Crunch" for dessert.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> Split and toasted a biscuit, buttered it, put a fried egg
> on each half and then topped with the hot gravy. Yum!


Kate,

Problem is I'd have to make a ton of biscuits and gravy. For just myself, I'd
be about as fat as an elephant right after breakfast! [POOF, I'm an
elephant!]

Yum,

Andy

In article >,
Kate Connally > wrote:

> What with all the biscuits and gravy talk lately
> I've been craving my sausage gravy and biscuits.
> Already had the biscuits in the freezer. My biscuits
> are "free-form" (that is, not rolled out and cut, just
> scooped out of the bowl and barely patted into a
> biscuit shape) and made with self-rising biscuit flour,
> shortening, and buttermilk.

Sounds like fun, altho' I'd probably use one of my non-stick muffin
tins. <g>

>
> Made a batch of sausage gravy. My recipe is easy and
> delicious. I buy Bob Evans bulk hot sausage (1 lb.)
> and brown it up, add about 6-8 T. flour, brown a little
> more then pour in a quart of milk. Cook until thickened.
> What with all the seasoning in the sausage you don't need
> to add any salt or pepper.

<snork> No doubt!

>
> Split and toasted a biscuit, buttered it, put a fried egg
> on each half and then topped with the hot gravy. Yum!

Yum. I generally put a sausage patty on it before adding the gravy.
I'll have to try adding a fried egg. Never done that and it sounds
wonderful!

>
> Also made a blueberry pie with all those blueberries I had
> in the freezer. Used vanilla instead of the cinnamon or
> lemon juice recommended in the recipe. (I've become a vanilla
> nut lately and use it in lots of things.)

Hm. I like vanilla but am more of a lemon nut.

>
> For dinner I had bacon and pineapple pizza and Mike's
> Pomegranate Hard Punch.

Geezus that pineapple and bacon combo sounds divine!


> I bought that a couple of months
> ago on a whim because it was on sale and I love anything
> pomegranate. It's pretty damn good with food but the first
> bottle I tried by itself and didn't think I liked it that
> much. Drinking it with food makes a big difference. I have
> 2 bottles left and after that I probably won't buy it again.
> But it was an interesting experiment.

Pomegranite goes well with tequila or vodka. <g>

>
> For lunch on Sat. I had TJ's whole milk French vanilla
> yogurt with TJ's Granola and the Three Berries stirred
> in. I got the idea from eating YoCrunch. I decided to
> make I own version of YoCrunch. It's pretty damn good.
> I keep those 2 things on had most of the time nowadays
> and often have my "TJ Crunch" for dessert.
>
> Kate

I smoked this weekend so had some Canadian bacon, smoked sweetbreads and
2 links of that beef sausage that I'd made. That was the last of that
beef sausage and it was really good smoked, so that's going to be a
do-over. <g> Chuck is generally pretty inexpensive. :-)

I also had steamed cabbage and carrots to go with it, and the usual
sunflower sprouts. There was also a little sausage gravy in the freezer
so I trotted out a little of that to go with the smoked sweetbreads.

Saturday, I had the free meal for the cops and volunteers for parking
enforcement at the outlet mall. It was a well done ground beef patty
smothered with some gravy, saute'd onions and mushrooms with a lettuce
and pickle salad on the side dressed with mayo' and mustard.

It was actually not too bad even tho' I prefer my meat medium rare at
the worst! Rare at the best...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Kate Connally wrote:
> What with all the biscuits and gravy talk lately
> I've been craving my sausage gravy and biscuits.
> Already had the biscuits in the freezer. My biscuits
> are "free-form" (that is, not rolled out and cut, just
> scooped out of the bowl and barely patted into a
> biscuit shape) and made with self-rising biscuit flour,
> shortening, and buttermilk.
>
> Made a batch of sausage gravy. My recipe is easy and
> delicious. I buy Bob Evans bulk hot sausage (1 lb.)
> and brown it up, add about 6-8 T. flour, brown a little
> more then pour in a quart of milk. Cook until thickened.
> What with all the seasoning in the sausage you don't need
> to add any salt or pepper.
>
> Split and toasted a biscuit, buttered it, put a fried egg
> on each half and then topped with the hot gravy. Yum!
>
> Also made a blueberry pie with all those blueberries I had
> in the freezer. Used vanilla instead of the cinnamon or
> lemon juice recommended in the recipe. (I've become a vanilla
> nut lately and use it in lots of things.)
>
> For dinner I had bacon and pineapple pizza and Mike's
> Pomegranate Hard Punch. I bought that a couple of months
> ago on a whim because it was on sale and I love anything
> pomegranate. It's pretty damn good with food but the first
> bottle I tried by itself and didn't think I liked it that
> much. Drinking it with food makes a big difference. I have
> 2 bottles left and after that I probably won't buy it again.
> But it was an interesting experiment.
>
> For lunch on Sat. I had TJ's whole milk French vanilla
> yogurt with TJ's Granola and the Three Berries stirred
> in. I got the idea from eating YoCrunch. I decided to
> make I own version of YoCrunch. It's pretty damn good.
> I keep those 2 things on had most of the time nowadays
> and often have my "TJ Crunch" for dessert.
>
> Kate
>
>

Thanks for the egg on the biscuit idea... I'll have to try that next
time I make the sausage gravy.

Bob