I had big plans for today. I was going to kick off the new year with a new challenge: to bake. And I was going to write my first post of 2010 about baking and share with you my feat, my triumph, my new-found sweet tooth that I never knew I had.
But. As New Year's Days often go, I got home very late last night (and by last night, I mean early morning, but who's really paying attention to these things when on vacation, anyway?) and didn't wake up until 1:30 this afternoon. Which still gave me plenty of time to bake with plenty of daylight to take photos of the final product. Except that I lazed around a bit before finally getting dressed, going to the store to get confectioners sugar and baking soda, and by the time I got home -- whoops! it was after 3, and the day was quickly getting darker, and I still hadn't made breakfast.
So I made breakfast. And I didn't bake.
With all of the new-and-exciting that's coming along with 2010 -- Learn to bake! Get married! Taking photos! My sister's wedding! A new niece! Honeymoon! -- it's good to know that even though this year will be life-changing, some things will just never change. When forced to choose between baking and breakfast, I will always choose breakfast. That's all there is to it.
I've been wanting to blog about biscuits and gravy for a long time, but I could just never take a good photo of the dish. I hate to say it, but it's just plain ugly. Greasy, lumpy, colorless, ugly. Even pretty plates didn't help. I was about ready to give up. But today, new camera (yay!) in hand and the last of the day's natural light coming through the window, I took on the challenge. I think I did alright. And even if I didn't, it was still damn tasty.
I don't have an exact recipe to share with you because I don't follow one. I use store-bought flaky biscuits, the kind that you pop out of a canister, and 1 pound of sage-flavored breakfast sausage. While baking the biscuits according to package directions, I brown and break up the sausage in a pan, then add about 1/4 cup of flour and stir to coat. Then I pour in milk a few glugs at a time until the gravy reaches the right consistency. We like ours not too thick, not too thin. You know, just right.
Happy new year!