Gravy

I have found my weakness as a vegetarian: gravy.

My mom is in town and so we've been cooking meat and lots of it, mainly because there was a third person in the house to help us finish it. Last Thursday, she made a baked chicken. With gravy. Today we made her rump roast. With gravy.

I could pass up the meat, no problem. But chicken gravy on rice? Roast gravy on mashed potatoes? No way.

My mom's gravy is superb and, while I've become a good gravy maker, nothing beats Mom's. Even if I'm a vegetarian.

So, do I have to turn in my membership card? I'm sure some would say so. But I don't care, I'm eating gravy while she's here.

And maybe even after she's gone, like on Thanksgiving. Real gravy on tofurkey. I couldn't be happier.

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Gravy

Heat 3 tablespoons grease from meat or cooking oil in pot. Add 3 tablespoons of flour. Brown til copper-colored. Stir in 3 cups drippings and/or water. Add chicken/beef bouillon and salt and pepper to taste.

You can also microwave the grease/oil and flour mixture. Start at 3 minutes, then stir. Then two minutes, and stir. Then 1 minute, and stir. Should be approximately the right color. Continue as described.

Mom