Yes. A gravy boat.
Though mine is not at all floral. In fact it’s just plain glass. This particular gravy boat is $75 and all my plates & bowls put together probably didn’t cost $75 because I buy everything on excessive markdown from chain stores & not from places that sell ‘china’.
Suddenly, it seems there are sauces everywhere in my life. I buy them, I make them, I freeze them, and I thaw them out.
This seems to be the Year of the Sauce.
I’ve always marinated things but I never took it to the next level, where you set aside some of the marinade for a pan sauce.
Also I usually broil things and the broiler pan does not lend itself to pan sauces.
But suddenly I am cooking on the stove top.
DH finally leveled the stove & all the liquid no longer pools on one side of the skillet & food cooks more evenly now.
I’m not going to tell you how long the stove has been out of level.
Longer than I have had a blog though.
Plus, I learned to make sauce from the marinade & discovered that drippings & stuff stuck to the bottom of pans is not necessary for a good sauce. It’s good, but if you have a marinade, you can work without it.
Also, balsamic vinegar. Adds just right kick if you stir it in at the end. I have 4 different kinds of balsamic vinegar now as a result.
Wine in a box is handy too. It keeps much longer & I am no longer faced with needing to drink a whole bottle before it goes bad. Not that that is a hardship but I prefer to drink wine at leisure, not against the clock.
What am I cooking that ends with sauce?
The menu plan for the next two weeks includes – milk braised pork loin, chicken fried steak, steak bites, turkey croquettes, ginger chicken and parmesan crusted tilapia. All of which end with deglazing and/or cooking down things to get a sauce.
We’re also having lasagna, meatloaf, tacos, chicken sandwiches and a soup to be named later.
I foresee leftover gravy joining the meatloaf. Possibly the chicken sandwiches also if I make chimichuri sauce for the steak bites.
It feels good to enjoy cooking again.
