I have some serious catching up to do on all of your blogs.
And I will.
Worked some incredible hours, survived a cold in the middle of all of it.
I have a 24 hour reprieve before I work again. So I'd best make the most
of tonight, and tomorrow day before I dive back in.
What is it about getting older, that all those physical fears are so heightened?
I know, I know, our mortality is much closer to the hand than the fifteen year old
mindset of nothing can hurt or stop me. One sneeze, one wrong blink and we're
over the edge of the cliff so to speak.
A simple cold. Literally could not breathe thru my nose for three days.
Do you know how quietly discombobulating this was for me? I hated it.
This silent but ever present awareness of not being able to breathe,
god forbid I eat something, and well no air during chew or swallow.
I didn't eat much.
I'm not prone to panic attacks. I doubt I ever will be, but...
I will say this, I don't like colds anymore for a whole different reason than just being sick.
Moving on to George...
are long time and close friends of mine who
have been absolutely wonderfully generous with their support
(I have to say I have had great support from all fronts and friends/family)
while I deal with a few things on the home front. (Yes A.B. hold off on that
child bearing thing for a while.) A big congratulations to these two...
They are getting remarried! Hurray for the second time around....
I think there's a song out there called the second time around,
no I know there is, I'm singing it in my head. Who remembers it?
My love to you both~!
During a recent visit George made the best biscuits
and sausage gravy I have ever eaten.
He was kind enough to allow me to share it with you
and yes it includes a secret to the "how to", that is
George's and George's alone, until now.
Sharing is caring right?
George's Sausage Gravy and Biscuits
3 packets McCormick's sausage flavor Country Gravy
5 cups milk
1 cup heavy whipping cream
1 pound breakfast sausage
1 pound ground sausage
2 packages of biscuits,
I used Grand, butter flavored flaky.
(yes I cheated)
In heavy bottomed pan or dutch oven, cook all sausage,
breaking it down into small pieces.
Drain. Set aside.
In the same pot, add milk, cream and all three packets.
Add cooked sausage. Stir as it thickens.
While your sauce is thickening
Bake your biscuits,
if you're really hungry it will
be the longest 12 minutes of your life.
Continue to stir as you break down the sausage.
Now here's the kicker, pull out one of those immersion blenders.
And use that to grind down the sausage, leaving some chunky pieces.
I swear to you this will add so much flavor from the sausage
to your gravy.
Add more milk as needed if your sauce thickens too much.
That's all she wrote.
I realize there's no graceful way to photograph sausage gravy
without it looking like......
I've done my best.
Wishing you all a great weekend.
One Love. One Peace. Always and All Ways~