Gravy, milk, and Britain oh my!

[aichambaye at yahoo.com]

Hi everyone!

In the grand word scheme of things, American milk is weird. We 
process it a lot and we like it thin (1/5% milk? you have to 
admit...) But it's what I know and love... and learned to cook with! 
So I don't know if recipes change when you use the other stuff.

Since someone asked, my parents live in Arkansas, and I live in North 
Carolina. Texas is definately in the South, and I apologize to Penny 
for that yankee crack **grin** Hush my mouth!! 

Mushroom gravy! That sounds good. I never thought of that! See, you 
learn something new every day. I will say though that I doubt I ever 
see it on a table presented by me or anyone in my family. Sounds a 
bit complicated and I am a person who learns to cook by watching. I'm 
having some people - a texan and two Yankee new yorkers - for chicken 
fried steak on Friday. It must be sausage gravy (or bacon gravy).

Simon, Neil, et al.: Let's post the possibility of meeting on the 
other place. I assume you "know" Zsensya? She'll be there too. Maybe 
she's interested. Anyway, my email is a i c h a m b a y e @ y a h o 
o . c o m . (I hate that the group hides it!!).

Have a nice day everyone!!

Heather M., who now wants sausage gravy and biscuits (not cookies), 
instead of a donut, for breakfast with her restaurant-sized glass of 
Diet Mountain Dew.