Tag: #Gravy

  • ODDS and ENDS: Facebooks is Alcohol, Bad Art Friend, and Gravy Recipe

    “Odds and Ends” is my continuing series of random thoughts and follow ups…

    I am clearly going to say I told you so, even though we all agreed beforehand, and I really wasn’t the first person to say this either… Everything is Facebooks fault. Every evil in the last twenty years, the root of it all goes back to them. Is that true? Not really, and I don’t believe it. But I believe the better way to think of Facebook is like alcohol. See, alcohol doesn’t make someone an asshole, but that person might have had a little bit of asshole in them that they could control before they started drinking. The alcohol just heightens their assholiness. And also, like alcohol, the more an asshole drinks, the more of an asshole they become, and sadly then they can’t stop drinking nor remember what life was like being a non-asshole. That was a long way to go to basically say alcohol companies need alcoholics to stay profitable. Check out the story from The Guardian, if you don’t believe me.

    Just read the story. There are so many takeaways from this piece, it’s hard to put it in one post. It’s about a writing group, but really, I see it as a story about how awful and needy people can be, especially creative people.

    And I have a gravy recipe that I am very proud of.

    Ingredients:

    1. 1/4 cup butter
    2. 1/4 cup All-purpose flour
    3. 1 cup chicken stock
    4. 1/4 cup cream
    5. ½ a teaspoon dried thyme
    6. Salt and Pepper to taste.

    Instructions:

    • On low heat, melt 1/4 cup of butter in a sauce pan.
    • Sprinkle 1/4 cup of all-purpose flour into the melted butter and stir this roux continuously for about 5 minutes.
    • Take 1 cup of chicken stock, and whisk into the roux, a little at a time, until well blended.
    • Whisk in 1/4 cup of cream, until well blended.
    • Add ½ a teaspoon of dried thyme, as well as salt and pepper to taste. Again, whisk it all together.
    • Simmer gravy until desired consistency.

  • Making a Sauce

    I think I was like most people, in that I had dabbled in cooking. Before Covid, I had a few solid dishes that I knew I could make which would come out great, and then the rest of the time, I was serviceable in the kitchen. Let’s just say, I never cut off a finger.

    Now that we are in the land of Covid, I like most people, started spending more time in the kitchen; cooking, planning and prepping meals. I didn’t get all bread crazy, but I started taking a more active role in helping out with food. When it became clear that I was going to be a stay at home parent for the foreseeable future, I started taking cooking and food prep more seriously.

    My friend, Erin, writes a really great food blog, BIG SIS LITTLE DISH, which I visit for ideas and to get inspiration. It also helps that my wife is a trained chef, and spent several years working in professional kitchens around NYC. If I am in the middle of a recipe and get lost, I can call on the wife to help me out.

    I have been at it for six months now, and last night, I needed to make a gravy to go with dinner. I took 3 tablespoons of butter, and melted it in a pan. Then I added an equal part of flour to the melted butter, and stirred the mixture with a wooden spoons. When the rue was a good color, I whisked in a cup of homemade chicken stock, a little at a time. Once the stock was incorporated with the rue, I whisked in salt, pepper, and dried thyme. The last part I added was about a quarter cup of cream, stirred it in, and lowered the temperature to a simmer so the gravy would thicken up.

    I made this gravy all from memory with ingredients that I now always have on hand. I had a deep feeling of satisfaction that I could just “whip this up,” and make a sauce that would complete a meal. I had unlocked a new life skill, and I guess I realized the wholesome fulfillment of being able to provide a good meal for my family.