My mom's ALWAYS saving the day

Isn't she helpful? :)

"So here's what you do about bland gravy. Taste the cooking liquid before you thicken it. It should taste just about how you want the gravy to taste but just a bit stronger. If it is not strong enough you take out the meat and veggies and boil the liquid till it is stronger tasting. This is called "reducing". Then thicken it and it should be right. Oh - and don't leave out salt. It belongs in gravy and makes it taste "gravy like".

Mum"

guest chefs :)

If anybody wants to share a recipe, insight, or whatever, email it to my email address. (Sorry I'm not posting it right out here in public, but that's how it is.) :) I would love input from other people too!