Omnivore - Good gravy
Lamenting the lack of gravy in our lives
Our family Thanksgiving meal was fabulous, but it wasn’t the turkey or the cranberries or the dressing that really distinguished it from other meals - it was the gravy. Gravy is the glue (forgive the unappetizing term) that brings the Thanksgiving meal together. It bridges the turkey to the dressing to the cranberries to the rolls. It magically works with just about everything. I could (almost) just drink it straight from the gravy boat (I do admit to having several straight shots of it while cooking). And it’s something that I lamentably rarely eat the rest of the year, let alone cook at home. But why not?
Well, there are two reasons - gravy is not particularly healthy, and it is rather time consuming to make. That’s a combination that can banish any recipe to the “don’t bother” list, at least any recipe that does not include chocolate. Or caramel. Or large amounts of bacon. But, really, homemade gravy is not that bad for you - a bit of butter, yes, a bit more poultry fat, sure. But a lot of that fat gets skimmed away, leaving just a wee bit of fatty deliciousness. At least that’s what I like to think.