More Fillings and Gravy

Well, another dentist appointment and my mouth is still numb 4 hours later. I didn't want to risk chewing the heck out of the inside of my mouth again like I did two weeks ago when they worked on the right side of my mouth, so I had a Slim-Fast for lunch. I managed not to dribble it all over my sweater (aided by a straw!).

Actually, having weird mouth problems made me not want to eat. Maybe I ought to go into for daily novocain shots! If I still feel this way later, that just means more beef curry for everyone else tonight at Gourmet Tuesday!

Last night, Johnny and I had dinner at Ikea. We go there every so often for Swedish Meatballs and Lingonberries. YUM! My boss gave me two $5 gift cards she got through one of her part time jobs or something and we used them to buy some extra plates for tonight. FIFTY CENTS each! How can you not LOVE Ikea? Johnny joked that we could just throw 'em out like paper plates at that price.

For my friend, Chris:

Sausage Gravy & Biscuits

Refrigerator biscuits (Grands are yummy!)
Regular Sausage (the kind in a big log roll, like Jimmy Dean)
3 T flour
2 cups (or so) whole milk
Black Pepper (to taste)
Salt (optional)

Bake biscuits according to tubey package instructions.

While biscuits are cooking, in a large frying pan (preferably one with high sides), break up sausage into small pieces and cook through. Remove sausage from frying pan and in the same frying pan, stir flour into rendered sausage fat and put on medium-low heat. Stir mixture for a few minutes, until light brown. Add milk and stir until thickened. You may want to add more milk if gravy seems too thick. Add sausage back into the pan and season with as much or as little black pepper as you like.

Serve over biscuits.

Now, this recipe is another one of those where I'm not sure of the exact measurements, 'cuz you all know I normally just wing it. Look up Sausage Gravy on the internet if you really want exactness. When I first saw this being made by Nicole at one of our beach house trips, she made the gravy with a WHOLE STICK of BUTTER. No wonder it was so yummy! Sometimes I don't bother to take the sausage out of the pan before I throw the flour in. I just sprinkle flour (some undetermined amount) on top and add a couple hunks of butter for good measure too. Happy Cooking!