It’s been a very busy week on the home front and not enough time to get everything achieved. But…. I have a solution, entertain, yep that will do it every time. Our family enjoys having friends over for a meal or dessert, perhaps just coffee. The great thing about doing this is it makes you get the house in order! If you need a little gumption this is definitely one way to get it going.
This weekend we are hosting a neighborhood gathering for friends that are re-locating to South Carolina. After living in the Ozarks this will be quite a change. The forests they have in common, but everything else will be a pretty big
flip. Seafood galore, lots of grits and strong southern cuisine. I’m a little jealous of the great foods they will get to experience except for the boiled peanuts, they can keep those. Our gathering will be a pancake and sausage breakfast. With that said, let me give you a good tip. Saturday, we renewed our membership at Sam’s
Club. While we were shopping, I spied a box of pumpkin baking mix by Krusteaz. It was for bread making, pancakes, etc. If you get the chance pick up this delicious mix, it was outstanding. I’ll probably flip a few pumpkin pancakes next weekend along with the standard buttermilk. That reminds me I also need to get out the fall décor before Saturday.
I named this column 2 1/2 – 3 1/2 because it’s the measurements I use for good biscuit gravy. It’s 2 1/2 cups of milk to 3 1/2 tablespoons of flour. That’s all you have to remember for perfect gravy for 2-3 persons. Once you have it memorized, it’s like the world is your oyster. Every gravy maker is different. I remember when I first came to the Ozark Mountains, I was at work making gravy, when my part-time assistant, came unglued because I didn’t have enough oil in the skillet. I was so happy because the sausage meat wasn’t greasy, and she was wanting to put a half stick of butter in the skillet! I usually settle for just the oil that remains in the skillet for my sausage gravy. I work the 3 1/2 tablespoons of flour into the remaining drippings, add the milk and make a smooth dish. Of course, you are going to add salt and pepper and any other seasonings you desire. Sometimes I’ll put in a little dry mustard to take it up a notch. And, I prefer to use a hot sausage.
There’s something soul-warming about a good batch of biscuits and gravy. It almost puts things in perspective, if that makes any sense? Tonight, as I write I’m surrounded by memories focused around my childhood and beyond. The many stories and special times associated with a pan of biscuits and gravy. Watching a nostalgic expression appear on a loved one’s face while tucking away light fluffy biscuits and creamy gravy. And you wondered if it was appreciated? Indeed, every moment in our kitchen, is a treasure. Simply yours, The Covered Dish.
