What we had was all new things to us. I got the from a lot of you about trying something new every week! So that was our "new" night. The en turned out really yummy, but the aspargus was good until the last, it said to add wine and lemon juice, and no one really cared for it, it was a little sour.
Tonight, we are having homemade pizza....and something else new. My husband said since we all have to do this new thing, we have to try something else. Anyway, my son ed a friend of his yesterday castarate pigs...ickkk.....and we are having fried rocky mountain oysters (for those of you that know what that really is).....I am not looking forward to it at all!!!
So for all of you that wanted to come over last night, I'll expect you again tonight to me get through this. My mouth is watering and not with good expectations either!
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Becky
The loves of my life...Ladell (the best husband anyone could ask for), Ted 22, Bill 21, DJ 18, and our little , Sasha 4
And it's called Home-made Gravy. I have the most awful time of making it. Can anyone me ? Mine is either too lumply, or too thin. Now, what is it i'm doing wrong? I love gravy. Also how about brown gravy? Got any tip's on that one to? Thank's
swtlissa68 , I am coming to your house for dinner!
fancyfree, post your recipe for your gravy so I can see what is in it, and maybe I can . I can make a pretty mean gravy!
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To know, firsthand, that nothing good ever comes of a cowardly act is to find the courage to say --- and to do --- what needs to be done in the moment, in spite of one's imagined fears about the outcome. ---Guy Finley
Bruinsmama, the popcorn cancels out the beer so you should be good to go! I think I will come over with you and watch the game!!! ....I wonder how long it would take me to there in my mustang??? Probably could do it in about and hour if none of these ladies DH's that are trooper catch me!!!!
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To know, firsthand, that nothing good ever comes of a cowardly act is to find the courage to say --- and to do --- what needs to be done in the moment, in spite of one's imagined fears about the outcome. ---Guy Finley
fancyfree, I read your post earlier too, and I guess I didnt answer it it because I also need some kind of on how u make u'r gravey,..........I have gravey recipes that I make, that I have come up with on my own...........and people have loved, but I still havent come up with one that enjoy...(there good, dont get me wrong) I never found that perfect gravey recipe........I can give ya some s ...........see gravey is all about taste.........and everyone does it different.......but if u tell me how u make it, I can ya with the lump and thin like lulu is saying.
I just use about 2 tablespoons of grease from what ever i've cooked, and then put a couple tablespoons of flour in it, then i put a cup of milk. Help, , .
fancyfree , one (ss...) secret trick that not many people know when you add milk to your roux, you need to let your milk come to room temperature BEFORE you make your gravy. Also, add the milk VERY slowly, using a whisk to mix it together with your roux. Do you let your roux (flour and grease) brown up a little before adding milk? That is all I can think of!! That is my only secret weapon is to let the milk come to room temperature! Hope that s!
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To know, firsthand, that nothing good ever comes of a cowardly act is to find the courage to say --- and to do --- what needs to be done in the moment, in spite of one's imagined fears about the outcome. ---Guy Finley
from a lot of you about trying something new every week! So that was our "new" night. 
The 
en turned out really yummy, but the aspargus was good until the last, it said to add wine and lemon juice, and no one really cared for it, it was a little sour. 
ed a friend of his yesterday castarate pigs...ickkk.....and we are having fried rocky mountain oysters (for those of you that know what that really is).....I am not looking forward to it at all!!! 
, Sasha 4
Marilyn
? Mine is either too lumply, or too thin. Now, 
.gif "groovy")
there in my mustang??? Probably could do it in about and hour if none of these ladies DH's that are trooper catch me!!!! 
I just use about 2 tablespoons of grease from what ever i've cooked, and then put a couple tablespoons of flour in it, then i put a cup of milk. Help, 
...) secret trick that not many people know when you add milk to your roux, you need to let your milk come to room temperature BEFORE you make your gravy. Also, add the milk VERY slowly, using a whisk to mix it together with your roux. Do you let your roux (flour and grease) brown up a little before adding milk? That is all I can think of!! That is my only secret weapon is to let the milk come to room temperature! Hope that 
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