And this morning....

@TexChik Italian sausage gravy

@IndianaJoes Hmmmmmm 🤨. I'm too Texan for anything but Jimmy Dean (breakfast sausage) in my gravy. 😉

@TexChik you take a pound of ground Italian sausage and cook it in a tall sided skillet. I like texture so I don't dice it up into really small pieces. But keep it stirring at a medium low heat. Then about 5 really heaping tablespoons of flour. Do not drain the grease. But stir the flower in with the brown Italian sausage. Pour about a quart of milk in. Then a dash of garlic salt. One or two dashes of oregano. And I like to twist in a lot of peppercorn grinder pepper. Keep stirring but don't get it to the boiling point. Soon it will thicken. And I cheated on the biscuits. I used Pillsbury flaky biscuits but I like them cuz they're so darn good.

@TexChik ain't nothing wrong with Jimmy Dean sausage. It works just fine too.

@IndianaJoes When we want quick biscuits, we use Grands. A quart of milk? I gauge the volume I need by the bowl size and fill that bowl with milk to get the same volume of gravy back. Oregano, garlic, and Italian seasoning in gravy would make my mamma spin in her grave. 😂. Here, we are a bit more bland when it comes to breakfast. Sounds good, though.

@TexChik speaking of Texan, I'm getting an itchin to make some chili sometime soon. I think my next batch is going to use Carroll Shelby chili mix. I love those ingredients but I don't follow the directions, I have my own method.

@TexChik I just use a quart of milk because it seems to be the right amount for five really seriously heaping tablespoons of flour. A lot of my cooking is by eyeball. I've always had a passion for cooking and it came from my grandma when I was very very young. She was born in Italy and I'm second generation Italian.

@IndianaJoes Chili? Is it cold enough? We usually use Venison/pork in ours and make it "false" alarm style. No beans

@IndianaJoes You and Sara could have some great cooking conversations. She is also Italian and cooks traditional dishes for her family.

@TexChik I make my chili all sorts of different ways. I like it to burn a hole in my tongue but most people won't eat it if I make it that hot. As far as is it cold enough? You mean like cold enough in the weather? What does that have to do with anything? I don't mind eating ghost pepper chili in the middle of July. Back in the day my kids and I would eat freeze pops in the middle of the winter time. Cold pizza is also for breakfast. Hahaha

@TexChik I'm sure I would enjoy that conversation. But I like all kinds of foods and not just Italian. Especially like Mexican and Tex-Mex. And southern country Meals. Speaking of country.... There's this rooster standing out here in my yard hollering at me wanting me to show him how the ax works. Today is his lucky day I've already ate.