It’s funny, the seasons of life, how things have a way of making it around full circle to the exact same place where they started. For instance, we start off life as little pudgy babies, unable to talk, unable to walk, getting shots, getting sick, wearing diapers, being told what to do, and existing on a mostly liquid diet; and for all the progress we make in our lifetime, we end up right back where we started, in diapers, drinking Ensure, eating mushy stuff, taking meds, being told what to do, and wheeled around wherever we have to go.
It’s similar in a marriage. First I learned to cook for two, and then to prepare meals for a whole family, and now here we are back at just two again. I’m finding it a bit of a challenge to learn to scale things back so I don’t waste food, or blow the budget, trying to keep it healthy, but still tasting good! I don’t want to feed us Lean Cuisines, or fast food, or frozen pizza every meal, but at the same time, I don’t have the energy or ambition to stand on my feet for hours chopping, measuring, peeling, blanching, boiling, broiling, and then washing, wiping, scouring, scrubbing, and putting back together a totally destroyed kitchen…everyday….for just the two of us. <sigh>
So I find myself making things like quesadillas out of leftover fill-in-the-blank meat, cheese, and hot peppers; or fish tacos from doggie bag catfish gotten at a local restaurant the night before and some sort of cabbage slaw; or crispy fried SPAM-L-T’s (because I usually have Spam in the pantry and I don’t always have bacon) with a side of raw veggies (because that is healthier than chips, but a lot of times, honestly, it is chips); or this wonderful biscuits and gravy meal I recently came up with. It’s super easy if you roast your chilies one day, toss them in a bag and into the fridge, and then peel and seed them the next day.
I’m sharing it because Husband said this is the best gravy he’s ever had, and at 61 I guess that’s saying something. However, it could be that he has just totally forgotten what the best gravy was he had before this. Which is kind of a perk, the memory loss thing, it can really work to an old lady’s advantage sometimes! Ha! But I did also feed it to my daughter, the sweet young thing with a chipper young mind, and she concurred, so there you go, for what that’s worth.
Anyway, this gravy isn’t just good on biscuits. It would be fantastic on Chicken Fried Steak, pepper steak, mashed potatoes, as a dip for Waffle Fries, Chicken strips, or even just toast, if that’s all you have. I fried up some bacon (in the oven) and chopped up a couple dozen fresh okra from my garden, along with a cold, leftover baked potato, coated the pieces in cornmeal and then fried them in oil, as sides to our supper. Perhaps this sounds like “jail food” to you? Well, wait until you’re my age honey. You’ll be a LOT less picky. Hubby and I thought it was GOOD EATS!!!!
Creamy Poblano Gravy
¾ of a stick of butter
2 TBSP bacon drippings
¾ cup flour
¼ tsp Salt Lick dry rub seasoning (which is basically cayenne powder and black pepper)
Melt butter in frying pan, add bacon fat, flour, and seasoning. Stir to combine, then cook, stirring continuously, over medium high heat for a few minutes. To this rue add:
1 tsp. chopped jalapeno or serrano (or both if you like it spicy)
2 roasted, peeled, and seeded Poblano Peppers, chopped
4 cups of whole milk, or Half-and-Half
Water (as desired)
Stir until thick and bubbly. Add water to thin the gravy to your desired thickness. Salt and pepper to taste.
“He was known to them in the breaking of bread.”