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After watching Alton Brown make "sawmill gravy" the other night, I started desperately craving my mother's sausage gravy on biscuits. I finally succumbed and made it for dinner Wednesday night.It was a little spicier than I like my breakfast gravy...but it was very good. As we were cleaning up the kitchen...there were a few biscuits left over and about a (large) spoonful of gravy (extremely thickened as it had sat on the stove during dinner. Never having seen my mother save left over sausage gravy (as if there ever were such a thing with three teenage boys in the house)...I alost tossed it out, but then on a whim, I saved it for lunch the next day. (You can always throw it away then, I thought, to myself.)

The next day for lunch, I split one of the left over biscuits in two and dropped it into the toaster. (They were Pillsbury Grands...which I like because the left overs can be opposed to the smaller canned biscuits...which are useful for nothing but hockey after they've cooled (and not much better when they're hot)...but I digress.

Anyway, while my biscuit was toasting, I added a little more milk into the cold gravy and nuked on high for approximately one minute...which was more than enough to bring to a boil. I added a little more milk, and nuked some more...repeating until it was the consistancy I wanted...and then ate it for lunch poured over my toasted biscuits.

Who would have thunk it? You can reheat breakfast gravy. ;)

Of course now that I think about it...this is knowledge that my waist line and cholesterol really didn't need me to know.


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