Biscuits and Gravy Substitute

I was making breakfast for myself on my day off last week and I thought that it was too good for me to pass up blogging about it. 

This has been affectionately known in my family as Creamed Eggs and Ham, but for obvious purposes as you'll find out later, we're going to rename it Creamed Eggs and Whatever-sort-of-breakfast-meat-you-want. Voila´!!!

This is what we start with.

Start by boiling some eggs, and preparing your meat. I have cooked some bacon and some sausage. Don't worry, I didn't eat it all, I put the extra bacon in the fridge for BLT's some other time. Also, there is milk, salt, pepper and Coleman's Dry Mustard (the most important part). Also, drinking a cup of coffee while making this only makes the experience better. Oh, and there's a squirt bottle for misbehaving cats. 

Once you have your eggs and meat prepared, you make a rue, sort of like a white gravy that you would for biscuits and gravy or a chicken fried steak gravy. Start by melting 2 tablespoons of butter in a pot. Once it's melted, add 2 tablespoons of flour and mix. Add milk slowly so the mixture doesn't clump until you have reached the consistancy of a thick gravy. Eventually you'll develop a taste for how you like it. Once you have reached the consistency that you like, add 1 table spoon of the dry mustard, again to taste. Also, salt and pepper to taste. If you have seasoned salt, again, salt to taste. Once you have mixture the way you want, add the eggs and the meat and stir together. 

This is served over toast. Also, I have some aesthetic suggestions of how best to enjoy the meal, with a glass of orange juice, finishing your coffee, and your favorite rural Nebraska news paper; the Seward County Independent for example. Enjoy.

Pizza Talk

Before

After

I only wish that I could upload a piece for you.

To be honest, this was the best pie that I've made yet. There wasn't really anything about it that I would change. Sometimes the crust can be too doughy, or too crispy, or there can be too much or too little sauce and whatnot. This one had a pretty good crust and a nice amount of sauce that you could taste is, but not burn your mouth on the sauce.

Actually, for this pie, I used a different cheese. I think that the new cheese actually had more flavor. We bought new pepperoni's. We have had the same ones for a long time because I got them from work (I worked with a company that made nutritional labels for some companies and they generally had ALOT of pepperoni to take home), so I am looking forward to making a pie with pepperoni's that aren't freezer burnt. Although, you can't tell there freezer burnt unless you eat them raw. So, we'll see if the pepperoni's are better.

Also, I generally only use all purpose flour, but we have had some whole wheat flour for some time now and I thought I would use some of it. I tried to make a crust completely out of whole wheat once, and we had a bad experience, but in actuality, it was my fault the pizza stuck to the pan, and that the crust was too heavy. So I made the dough part whole wheat, and part all purpose flour.

I'm a little nervous to use any other toppings other than pepperoni for a couple of reasons: It prevents me from taking the toppings into consideration when tasting the flavor, and I just feel like any other topping right now would adulterate such a wonderful food. For me and pizza, simpler is better.