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More Than a Shop


Today I'll be opening up a little more about myself, "removing the curtain" if you wish. I realize that our small shop community not only loves the idea behind handmade items but they also grow to love the maker of those items. Up until now, I've tried to keep the spotlight on the items I make rather than myself.  If you know me, then you know I get embarrassed rather easily, so it's better if I'm not the one everyone's eyes are focused on. In an effort to open up and help you guys understand who you're supporting when you purchase from Rose & Wesley, I'll be stepping out of my comfort zone a little and sharing with you a little about me, my passions, and things I enjoy about life. 
 
My family and I live a rather private life, we keep to ourselves most of the time and enjoy the quiet simplicity of country living. My husband works so hard to provide for our family and give me the life I've always dreamed of. Rose & Wesley is my way of giving back and contributing financially to our family. It keeps me home with our children while they're young, it helps pay for small necessities needed around the home, early education for our kids, and gifts for all the small holidays that pop up every year. By supporting Rose & Wesley, you're making our dreams come true. So thank you!! 

The first thing I want to share with you guys is a taste from my childhood. When I was growing up my mom used to make biscuits and gravy all the time. The biscuits were usually from a can, but her gravy was always homemade. She'd make various kinds of gravy, ham gravy, sausage gravy or turkey gravy, it would really just depend on what she had on hand. Since biscuits were cheap and the gravy ingredients were even cheaper, this was a staple meal during my childhood.  I've been working on the perfect biscuit recipe and have finally found one that works perfectly with my mom's gravy! 
I'll be sharing my mom's yummy gravy recipe with you below. In a future post I'll share my biscuit recipe, so stay tuned!
Ingredients:
Butter
Meat of choice
Flour
Salt
Pepper
Milk
I don't use an exact measurement for this, it's really just to taste. Basically, the more flour you use, the more milk you'll need, which means the more gravy you'll make. It doesn't take a ton of flour to make enough gravy so, keep that in mind. 

First, dice your meat 
Then you'll want to melt your butter and brown your selected meat obn medium heat. 
(I don't have photos of all the steps, my apologies. I'll do better next time.)
Once your meat is golden along the edges you'll add some flour along with the salt and pepper. 
Mix everything together really well before adding the milk.
(this will help keep things from clumping up too much when you add the milk. 
Once everything is mixed, you'll add your milk. Make sure you're mixing the entire time, you want to break up all the flour so you don't end up with lumpy gravy. 

The longer the gravy is on the stove the thicker it will get. You'll know when it's done when it's your desired thickness. If it isn't thickening up, you'll need to add "a little" more flour. If it's way too thick for your liking, just add some more milk. 
Always taste the gravy before serving, it's hard to judge how much salt and pepper to add at the beginning.
...and... TAH-DAH!!!
You have perfect breakfast gravy!!

 

 


1 comment


  • Mom

    So glad you know how to make this. Something I grew up on ad well


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