Mouthwatering Gravy

by Michele Webb

Last month I had a wonderful vacation visiting the Blue Ridge Parkway and Smokey Mountain national parks. While travelling I got reacquainted with sawmill and redeye gravy (that's not something we see very often here in the West.) This brought back some memories of the gravy my mother, aunts and grandmothers used to make. Yummy!

So, here's a question for my readers? Do you like gravy? Would you like to see an ebook written on how to make perfect gravy; the different types of gravies; secrets, tips and hints; how to make tasty but low-fat or low-carb gravy, and, of course, a bunch of great recipes? If your answer is "yes" - I'd like to hear from you. Go to the bottom of this post and click on "Comments" and send me an email.

Before I sign off today, here's a sample of some of the information my gravy ebook might contain:

Gravy-Making Secret: for each cup of gravy you want to serve, you will need one tablespoon each of fat and flower.

Preparation Secret: when do you remove the pan from the burner and start whisking in liquids?

Ingredients Hint: what do you use to make your gravy? Corn starch or flour?

What different types of gravies are there? Here's just a few names to set your tastebuds on edge!

• White
• Pan
• Red-Eye
• Sawmill
• Cream
• Milk
• Pot Roast
• Giblet
• Brown
• Tomato
• Chocolate (for you chocoholics!)
• Cajun
• Cracked Pepper
• Fried Chicken
• Tex-Mex Chili
• Sauces (i.e., fruit, chocolate, BBQ, cheddar cheese, roasted red pepper)

Let me know if you're mouth is watering and what your favorite gravy is or how you prepare a "perfect" gravy!

Copyright M. A. Webb, 2004-2005. All Rights Reserved

About the Author: Michele has a lot of experience in healthcare, business and eCommerce. She loves to cook and to share her recipes and tips and secrets with others. She has a number of excellent recipe collections you may find interesting. You can also visit her personal web page for more information about her skills and experience.

Publishing Rights: You have permission to publish this article electronically, in print, in your e-book or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.