Breakfast time

The family came into town over the weekend. I woke up today (Tuesday) still slightly, uhm, less than ready for work.

Three advil? Check. .....take with food? Huh.

A piece of bread of "food", right? But what's better than one piece of bread?

Hell yeah. Two pieces of brea.....

Toast! Two pieces of toast. Mmmm, that smell of warming toast made my nostrils flare. But something is missing. (My tummy rumbles.)

(Butter. Paula Deen might have messed up, but there ain't nothing wrong with butter.)

Some leftover mushrooms. Smells earthy. Earth isn't a food.

Oh man, but some chopped up bacon is. That's smelling nice right now.

The one egg turned into two eggs due to the amount of mushrooms.

The cooking went too fast for me to snap a pic AND not ruin the food, so food won. (They say there's about thirty seconds between the time eggs go from, "mmmmm, a perfect omelet" to "nah man, I wanted scrambled eggs from the jump".)

Bacon.... mushroom..... and,.... swiss? Yeah, man. Swiss.

Cool. Done. Sit down and eat.

:/ mmmmm. But looks naked?

Alright, let's get it dressed with a mini batch of delicious. Boom. Butter.

<3 you too butter.

1 T of butter
1 T of ap flour

Making a roux over medium heat.

Almost there.

We're there.

A quick word about roux and making country gravy. At every restaurant I've tried, country gravy is, for the most part, a very light colored gravy, accented by sausage crumbles and cracked black pepper.

By personal taste (and I do mean specifically for me) there can be a slightly, uhm... "paste-y" taste? to some country gravies.

I get around this personal hang up by browning my roux for juuust a few seconds longer past the initial cooking stage. Closer to a blonde, dark blonde? roux. Cooking goes real fast if you're not used to the timing.

Throw in some slices of precooked freezer sausage. (You and I both wish I had some real sausage to use. I got you, and you're right.)

Recap: I started with 1T of butter and 1T of flour. Here's 6oz (three quarters of a cup) of milk I added to the mix. Now I stir.

A minute or two and the bubbles are just starting to appear around the edges. Keep stirring. We're getting close to the end. Hit it with a splash of cracked black pepper. (I have a pepper medley in my grinder, thus the inclusion of green and pink.)

Aaaaaand, done.

Thank you for sharing your pictures. I browse User Sub, and the combination of picture submissions and their comments bring a smile to my sometimes resting a-hole face.

I think the advil kicked in. Be well everyone. And thank you again.