Sep 222012

I’ve added a new kitchen gadget to my blog post, “My kitchen gadgets, utensils and bakeware recommendations” at

Image of OXO Good Grips Potato Ricer

OXO Good Grips Potato Ricer

I had never even heard of a potato ricer until I saw it on Breaking Bad…lol! Walter’s wife, Skyler, was being complimented on her smooth and creamy mashed potatoes by her sister, Marie. Skyler said she used a potato ricer.

Then, one day I was looking at a recipe for hash browns. One woman said she just shredded the potatoes and then pressed the moisture out with paper towels. Her husband said they were too mushy that way, and that he preferred to use the potato ricer because it squeezed out the excess water. Well, I found the website, and here’s how the conversation went: Continue reading »

May 132012

I’m not a baker. Very rarely do I make a cake from scratch, and I could never make a pie crust. I’m a Duncan Hines or Betty Crocker kind of gal, and I buy my pie crusts from the freezer section of the grocery store. When I bake, I never have the right ingredients on hand. I either use the wrong kind of shortening or margarine instead of butter. I don’t knead enough or I knead too much. I just don’t have the patience to go through all of the steps it takes to make a nice loaf of bread or pie crust.

Today, I was in the mood for my sausage gravy and biscuits. I bought the sausage, but I forgot to get the biscuits. I usually buy Pillsbury Grands refrigerated biscuits.

Now, I could have just made toast but I thought I’d try to make biscuits. Really, it can’t be that difficult. I have flour, and that’s all it really takes to make biscuits, right? Continue reading »

Aug 232011

I don’t usually eat breakfast. I know they say that breakfast is the most important meal of the day, and they’re probably right, whoever “they” are. But I’m just not hungry as soon as I get up in the morning. My husband never eats breakfast, but he has had brunch from time to time.

Anyway, today, I was in the mood for my sausage gravy and biscuits. I made it a point to buy ground sausage when I went shopping on Friday.

Learning how to make gravy was a process for me. It took years before my gravy was edible. Now, it seems so simple. Practice makes perfect, I guess. I still use canned or packaged gravies, sometimes, for beef or chicken when I’m only cooking for the three of us, and it depends on how much liquid is left in the pan.

But, I have to make sausage gravy from scratch. I make up a batch once in awhile and have it several times during the week.
Continue reading »