We need to have biscuits and gravy once a week year. It's an homage to my southern upbringing. Or maybe I just like it a lot. I added sage and fennel to the sausage gravy to gayify it. Delicious.
Three things come to mind when I think of Germans. Punctual. No nonsense. Bread snobs. I have the pleasure of being married to one who is none of the first, some of the second and all of the last. Oh, how I would dismiss his lamentations of this country's destruction of the hallowed loaf, my ophthalmic tendons straining under the tension of several robust and persistent eye rolls. Then I went to Germany for the first time and experienced their breads. After tasting everything from rustic loafs with rich-flavored crusts that crunch in the mouth without the assistance of a toaster to my favorite r osinenbrötchen, a slightly sweet triumph of a bun bursting with a nearly mathematical balance of raisins-- I was forced to admit: Germans know their way around a boule. So, when I was in need of an edible scaffold with which to build up butter and jam and decided to make English muffins, I was nervous about my husband's critique. See the "no-nonsense" reference above. The tri...
Southern comfort food at it's finest!
ReplyDeleteMy original comment didn't seem to publish. I'm basically going to send you the bill for the tooth I chipped when I tried to take a bite of that gravy through my phone. I'm sure the gayification took it to another level!
ReplyDeleteThe sage and fennel sounds like the perfect addition! Looks AMAZING...pardon me as a drool.
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