I still have a few pieces of the pork tenderloin and biscuits left from June 8 and decided to turn one into a special meal and eat it for brunch since it’s so fattening. So I went to the garden and worked my tomatoes then came in and cooled off a bit and ate about 10am – skipped lunch.
Bev cooked for us and reheated the pork and biscuit the same as on June 10, then made some quick gravy using Pioneer Peppered Gravy Mix.
I’m more of a sausage gravy with lots of meat kinda guy, but in the absence of pan drippings and a desire for white gravy, this was pretty good stuff. Reminded me of what was on my chicken fried steak meals in Texas and Bev said this is the way to make gravy. It’s just the mix and water, but she decided to use milk, which made it especially creamy. I could eat biscuits and gravy every day, but I’d weigh a ton if I did and I need to be going the other way. I still have a few pieces of the meat left, so stay tuned.
Have a great day and thanks for stopping by.