This is not news to anyone by now. I’m sitting in my office gazing out the window watching the sleet and freezing rain come down and feeling grateful to be inside. I actually enjoy winter. I like snow, but I hate an ice event. With a little patience we can overcome the challenges of snow but ice is another matter. I worry for anyone driving today. This is the kind of day when absolutely no one should be in a hurry. That is why a little preparation goes a long way. I picked up a few things at the store, have fresh batteries for flashlights and candles just in case. We’ve had such an easy winter thus far that it just doesn’t seem right to complain. I happen to be on vacation right now and my presence is not required elsewhere.
That is comforting. So is the fact that Jeanie and our little granddaughter Charlie are both napping. This keyboard and the kitchen are mine. Just before lying down, Jeanie said “Do you know what sounds good to me?” Sausage, Biscuits & Gravy with a one of your French omelets!”
I happen to be the short order cook in this establishment so when they awaken; I have some eggs to break. Having breakfast for dinner isn’t a bad thing. Right?
Stay warm and be careful out there. Thank you for visiting.
Usually I have to double or tipple this but here are the basics:
Sausage Biscuits and Gravy:
- 1 LB Breakfast Sausage
- 2 tbs Butter
- 2 tbs Flour
- 2-3 cups Milk (desired thickness)
- 1 cup Heavy Cream
- Salt, Pepper, Sage (season to taste)
Brown the sausage in a heavy skillet. Add butter and flour, stir to combine. When the flour is cooked out, add milk and heavy cream. When it comes to a boil it will thicken fully – reduce the heat to low. Spoon the gravy out over biscuits (my favorite are the Pillsbury Grands Buttermilk Flaky Biscuits).
- 2 Jumbo Eggs +1 Yolk (beaten)
- Fresh Baby Spinach
- Diced Tomato
- 2 Tbs Butter
- 2oz Smoked Gouda (grated)
- Salt, Pepper, pinch of Thyme
Add Butter to non-stick pan, when melted sprinkle in the baby spinach. When the spinach begins to wilt, add the eggs and the tomatoes. Cover and cook on LOW heat. When eggs set, add the smoked Gouda and cover again until cheese melts. roll and serve!