I can't remember the exact day that quarantine started for us, but it was somewhere around March 15th. Using that date marks over 100 days of quarantine! Things have mostly returned to normal around here—we're eating in restaurants again!—but there is still an air of caution surrounding almost everything. There are a lot of masks around and we are going through hand sanitizer by the gallon!
I wanted to compile a post of pictures and thoughts to remember this time by! Here's what we've been up to during the pandemic...
We were in Kentucky when it got pretty bad, so we came home and took some boat rides...
Hatched some chicks...
Scanned some old photos...
Did some landscaping and gardening...
Went to Lowe's way too many times...
Celebrated St. Patrick's Day...
Watched our corn pop up in rows...
Welcomed new babies into the world...
Dyed some Easter eggs and made a carrot cake...
Followed Harrison around while he did stuff, often in inappropriate footwear...
Took some naps and people-watched...
Spent a lot of time in the kitchen...
Celebrated our first anniversary...
Wore some masks...
Gave Harrison a haircut...
Spent some time with my four-legged friends...
Finally ate in a restaurant again...
Saw some flat land, big mountains, and boiling water...
And saw some family, too!
Not pictured:
- Puzzles (that I lost interest in)
- Furniture refinishing
- Tiger King, 4 seasons of Ozark, Waco, Outer Banks, Sweet Magnolias, and Yellowstone
- A few take-out meals
- A whole lot of gratefulness for health and happiness
6.30.2020
Biscuits and gravy is one of my favorite breakfast meals because it is delicious and it is exceptionally easy to make! Sometimes I'll make homemade biscuits to go with it, but when you're pressed for time or just don't feel like making them, frozen or refrigerated biscuits work just as well!
Start by browning your sausage in a skillet. I used 1/2 pound in this photo, but depending on how many people I'm feeding, I'll sometimes do 1 pound. Yesterday it was just Harrison and me, so 1/2 pound was plenty.
Add your flour. I put 2 spoonfuls in, probably equivalent to 2 heaping tablespoons. If you make more sausage, you'll need to add more flour. I'll usually drain off the excess fat, but you don't have to. The flour will absorb it. Stir in the flour until the sausage is coated.
Add your milk. Again, I don't measure this. I usually add enough to cover the bottom of the pan and see where to go from there.
Also, it is not advisable to drop your phone into the pan during this step as you are attempting to take photos. (I tested that part of the recipe out, too ☠️)
Season with salt and pepper. Yes, you need salt. I don't care that the sausage is already pretty salty. Add the salt! Your tastebuds will thank you!
Stir over medium-low heat. If it gets too thick, add more milk. I had to when taking these photos. If it is too thin, add more flour. There are no precise measurements because it is SO easy to fix if you add too much of something. I usually cook it until you can pull it back with your spatula and it slowly comes back together.
Serve it hot over biscuits!
As a note: I am not usually super cautious about letting things sit out after cooking, but I am diligent about putting away extra gravy as soon as it is cool enough to go in the refrigerator. I've heard terrible food poisoning stories about biscuits and gravy ðŸ¤
Sausage Gravy INGREDIENTS
DIRECTIONS
NOTES
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6.22.2020
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