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If you are hosting the Thanksgiving festivities tomorrow and have struggled in the past to make gravy that tastes good, you are not alone.

I come from a long line of women who make really, really good gravy. Unfortunately, that gene seemed to have skipped right past me.

For years, I struggled to make gravy that either:

1. Did not look and taste like thin gruel

2. Did not look and taste like lump paste

I watched my Mom and Grandma make excellent gravy with seemingly no effort at all. I copied what they did and still my gravy turned out awful.

Finally, my most wonderful mother-in-law, who also makes good gravy, showed me how she does it. Suddenly, there were choirs singing and people rejoicing (that would have been Captain Cavedweller). I was a gravy-making maniac.

A simple recipe is:

2/3 fat from drippings

2/3 cup flour

2 cups chicken broth

water

Remove turkey from roasting pan. Pour drippings (turkey juices and fat) from pan into strainer over small bowl. Skim 2/3 cup fat from top of drippings and place  in heavy saucepan or cast-iron skillet. If there is not enough fat, add enough melted butter to fat to measure 2/3 cup. Reserve remaining drippings. If you have excess fat, discard.

With a wire whisk, rapidly beat flour into fat in saucepan. Cook over medium heat 1 to 2 minutes, stirring constantly, until mixture is smooth and bubbly. This will removing the starchy flavor from the gravy. Remove from heat.

Measure reserved drippings together with broth; add enough water to equal 5 cups liquid. Gradually stir broth mixture into flour mixture. Heat to boiling over high heat (5 to 6 minutes), stirring constantly. Boil and stir  an additional minute.

You can salt to taste.

Here are a few tips for making tasty gravy so you can leave behind the gruel and paste-like creations.

  • Keep it lump-free by using a wire whisk when adding the flour to the drippings. Beat it fast and furious to keep lumps from forming.
  • Measure accurately. Too little fat can make the gravy lumpy; too much fat can make the gravy greasy
  • If you don’t have enough drippings, you can use water from cooking potatoes.
  • If you have plenty of pan drippings and like lots of gravy or are serving a crowd, just double or triple the recipe. This is necessary with our family! My Dad would eat gravy on everything, given the opportunity!
  • For thinner gravy, decrease meat drippings and flour to 1 tablespoon each.

If your gravy is greasy, put a slice of fresh bread on top of the fat for a few seconds to absorb it; remove bread before it breaks into pieces.

Despite your best efforts of removing lumps, if you still have some stragglers, you can pour gravy into a food processor and process until smooth, or press gravy through a strainer. Return to saucepan and heat before serving.

If your gravy is too thin, dissolve 1 tablespoon of flour in 2 tablespoons of water then whisk into gravy stirring constantly and boiling for a minute.

For some reason, if your gravy ends up too salty, add a raw peeled potato, cut into pieces to the gravy pan. Cook and stir  about eight minutes, then remove potato pieces.

Wishing you lump-free, perfect gravy as you celebrate Turkey Day tomorrow!

She Who Wishes you all a very Happy Thanksgiving!

 

 

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Host a seasonal Harvest Themed Party by incorporating the elements of the season.

Start with your invitations. You could do something fun like a making a simple scarecrow face. Cut a heavy piece of tan or yellow construction paper into a square. Turn the square so a corner is pointing toward you and one away from you.  Glue two wooden buttons or two pieces of candy corn near the middle for eyes and a gumdrop for a nose. Glue a piece of orange string in a smile for a mouth and then “stitch” over it with a black marker. “Stitch” around the edges of the square with the marker and add a little raffia bow at the top. On the back, glue your invitation. If you are creative with clip art, you could also create invitations that featured corn stalks, pumpkins, baskets of apples, or a harvest moon.

Decorations could include piles of pumpkins.

Think about what you have on hand you could dress up. Right now I’ve got miniature pumpkins surrounding the little cement bunny that stands guard at my front door. An old wheelbarrow, a child’s wagon, even an empty birdbath can be fun containers for pumpkins.

If you are going to put candles in pumpkins, I highly recommend the battery-operated variety. You don’t have to worry about fire issues that way. For something a bit off the beaten bath, take leaf shaped cookie cutters, pound them into the pumpkin with a rubber mallet, pull out with needle nose pliers and get ready for the compliments to roll in once you drop in a candle and illuminate your handiwork.

If you are doing a more formal plated dinner, you have to try this great idea for place cards. Write names of guests on mini pumpkins then using a small knife, follow the outline of the name and peel away the rind without cutting all the way through the pumpkin. Place a votive inside each one. What a fun way to let guests know the seating arrangement. You could also do this with words like “Welcome,” “Harvest,” “Bountiful,” and “Autumn” and place throughout your buffet.

You could also use baskets of apples. There is absolutely nothing on the planet that says fall to me like a wooden basket filled with shiny red apples. Use little baskets to display apples throughout your entertaining area.

Gather stalks of corn and have them stand sentinel by your front door. If you are going to be entertaining outdoors with a bonfire or some other fun activity, be sure to include decorations outside. Straw bales, especially when draped with a thick blanket, make perfect seating for outdoor events. Stack them up and cover with a colorful cloth if you need extra serving space.

Sprinkle fall leaves along your buffet table. You can even tuck a pretty leaf or two into the frame of a mirror or picture.

Bonus decorating tip – nuts and mini pinecones are your friends! They can be trailed along tables, nestled in bowls, poured into jars and stacked in boxes or baskets to create great fall accents. If you’ve got nothing else, at least have a basket of nuts!

Let the kids make a scarecrow and set him by the front door or somewhere sure to be noticed. Do include a few candles in safe and strategic places throughout your home that carry through the scent of fall like pumpkin, apple, maple or spice or use wall plug-ins.

For a simple menu, think about making a big casserole or a pot of hearty soup. Serve with easy herb bread, a fresh salad with chopped apples and toasted nuts, warm apple cider and bar cookies for dessert.

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I’ve noticed recently a number of both fascinating and disturbing pins on Pinterest with Halloween makeup and costume ideas.

They are elaborate, interesting and way beyond anything I’d have the patience to sit still for.

I remember way back, just past the time when dinosaurs roamed the earth, when I got to go trick-or-treating, thinking I was uptown because I had a bat girl mask.

I couldn’t tell you what I wore for a costume, because my mother always made me wear a coat over it anyway. But I remember thinking I was sleek and strong and sassy because I was BAT GIRL!

Nevermind that it was impossible to see out of the ridiculous eye holes or breath through the nose holes, which were so precisely placed (as you can see in above photo). The inside of the mask would be all sweaty and have sticky candy residue around the mouth hole. It was cool, way back in the day.

Needless to say, that is a far cry from what people are wearing out on Halloween this year…

(click on the photos to go to their websites)

She Who Needs to Step it Up a Bit This Year

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