By Richard Oswald After nearly 66 years of life on earth, watching my grandmother, mother, and wife, with a frying pan skillet, suddenly I learned one day I had not a clue how to make good gravy. And so I struggled. Then, in a single chicken-fried-steak moment, it all came home to me. Half the secret to good gravy is milk. I’m talking about white gravy, salty flour and grease gravy, the kind you eat on biscuits or Read More …
