Good morning all!!My headache is gone but I still feel bleah and washed out and have 3 burnt fingers to prove it
, and some rather dubious looking caramel/butterscotch frosting (no, that is NOT what I burnt my fingers on) which was too thick to spread properly. I'll find out at coffee break time what it tastes like.
Real gravy - in my opinion it shouldn't be anything more than pan juices, maybe a little wine, stock or water from cooking the dinner vegetables, flour to thicken and seasoning. Oh, and I don't mind cooking a little finely minced onion in some of the drippings or extra butter. For goodness' sake, it should taste of the meat it comes from!! My SIL cooks the Christmas turkey for her in-laws every year but she struck on making gravy from granules - since that's what the family like, somebody else has to make it. I'd be with her every step of the way
; even when I cooked for youth camps I wouldn't use the stuff.
Now, off to try to make something while there's still some sunshine!