Fresh, Hot Wastes of Time

By popular request, here’s my recipe for cream gravy:

2 tablespoons fat (may use pan drippings, butter, bacon grease, etc. or any combination of the above)
2 tablespoons flour
2 cups milk
salt to taste
fresh-ground black pepper to taste

Melt 2 tablespoons of fat in a pan. Add the flour and stir well. The mixture will become a thick paste (a.k.a a roux). Cook over medium heat until it’s dark blonde in color. This will take the raw taste out of the flour. Slowly add the milk while stirring like crazy. If you don’t stir well your gravy will get really lumpy and almost impossible to salvage. Cook until the mixture comes to a boil, at which point it will surprise you and suddenly thicken to a gravy-like consistency. Add salt and fresh ground pepper to taste.

This is also a good base for such things as S.O.S. (Shit On a Shingle – dice chipped beef, add to gravy, and serve over toast), breakfast (crumble pan sausage into the gravy and serve over biscuits), and scalloped potatoes (layer potato slices, sauteed onions, cream sauce, and sharp cheddar cheese in a pan, cook until potatoes are does).

The recipe is very easy to scale. Just keep X constant and use:
X tablespoons fat
X tablespoons flour
X cups milk

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