Wasn't it NICE!

So it was a BEAUTIFUL day here today, I know I seem to talk about the weather a lot...I apologize it's just something I do for an opener.

On another note...I realized that my cat is the raccoon from Pocahontas the cartoon. He will actually swat a food that is on your fork and or in your mouth....this is why anytime we have food eating going on we have to lock him away in the bedroom. He is a trouble maker I tell you.

So I am being very random today and skipping around on a lot of different subjects, I had physical therapy today which means I am dead. This also means that I did not cook because of the aforementioned dying. BUT I do have a recipe that I have been meaning to put on here for a week or so now and I hope that you like it. Its a very good, very amazing, and very comforting food. This is another of the recipes that I learned from my Mama, which means that it doesn't have much by way of measurements. I'll tell you how I usually do it and give you some pictures on how it looks etc. Feel free to comment or email me with any questions.

Sausage Gravy (from scratch) 

Ingredients

1 lb. Ground Sausage (I usually use a country sausage or sausage with sage in it, it gives the best flavor)
about 1/4 C seasoned flour (again guessing on the measurment thing it will depend on how fatty your sausage is.)
butter
milk
water (optional)
salt and pepper to taste

Directions

Brown up your sausage in a deep skillet, I usually have to add butter to mine to keep it from sticking because the sausage I use is pretty lean. Don't cook it so long that it gets crispy just until no longer red.

Depending on how much grease you have in the pan with the sausage you may or may not need to add some more butter, it looks about right if there is a small amount coating the bottom of your skillet.

Add the seasoned flour (the seasoned flour is the most important ingredient. It gives you tons of amazing flavor and a really nice consistency.)

Stir until the flour is absorbed and slightly browned, then add milk I would say at least 2 cups worth be sure to completely cover the sausage, don't worry this will thicken up as it cooks, keep stirring frequently so that it doesn't stick to the bottom of your pan. If you want to you an add a little water if the milk is a little too heavy for you. Cook until thickened up and then spoon over top of biscuits (and since I haven't mastered the way to make those yet I use canned ones :-)

I hope you enjoy, as always feel free to comment or better yet email me with any questions that you have at landoffoodandkitties@gmail.com