Sunday, April 28, 2002

It is no secret that I like gravy -- particularly the cream kind. My old roommate can attest to the fact that I almost never threw away fat. I always made gravy, which was often very ugly and burnt. Now, I know how to make the light-colored and consistently textured kind, but when I am cooking for myself, I actually prefer the ugly variety. It is a dirty little secret. I mention this because I just whipped up a real dirty pan of gravy from some burnt fat from the ham we just smoked. And I ate it with a fork. 8:44:30 PM    comment []