Last weekend I did it, this week end i repeated it, Yes, I believe I am now a champion gravy maker. It was a matter of powdered Bisto not the granule kind which has hydrogenated fats in it but the flour kind. The real stuff. The technique is so simple, but so tasty.
So I wont tell and will keep it to myself. It's taken years. Years. Well no actually just a matter of reading the instructions and following them. Now this is unusual because sometimes reading instructions doesn't help, especially when they have been written in Japanese. Especially in furniture flat-pack construction. Nope. just read the instruction on a pack of Bisto and your gravy will (fingers-crossed) be perfect.
The day has been quite, not much done except for the gravy and now all of a sudden I'm thinking of all the things I could of done. It's like my brain's in second gear and going backwards. I suppose were I a woman I would of done a 100 different things. Lucky I'm not then.
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