....I should be doin' laundry, or dishes, or cleaning, or cooking, or sewing, or teaching the children or reading the Bible, or any number of other things. I always have these grand ideas and plans, yet somehow, someway, I always end up doing what I shouldn't.
"every single Sunday" - oh what joyous words to read!
We have it at least once a week, if not for Sunday brunch than another day during the week.
Now as to using evaporated milk: When I grew up we had milk straight from the cow with all that good cream. When I was married and no longer had that option, I used store milk and it was okay, but not quite right. Mom told me to use evaporated as it would give it more of the creamy taste. I tried it and liked it and now I always do.
I also love to use evaporated milk in place of the milk in my homemade buns.
Aha! Well, I certainly appreciate this. While I am duty bound to make Bs and Gs (as they are known in our house) every Sunday, they're not really my favorite, so I'm a bit taste-deaf on the matter. But Mom's preference notwithstanding, there would be mutiny if the menu ever changed. I know how deeps this love runs. :D
Kim, yes I do. I add enough to keep it the thickness I want, adding more if it gets to thick as it heats. You could use another can of evaporated milk, but I've found I like the taste with one can and water per pound of sausage.
Oh and a trick from my grandma, "You have to stand and stir it the whole time so that it gets good and tasty." ----good for a kid or for you and to make someone else fix the eggs. :-)
And put the evaporated milk in when you put your biscuits in the oven, they should all be ready at the same time then.
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Evaporated, huh? I always just use regular. And by always I mean every single Sunday. So I'd be interested in hearing your rationale.
"every single Sunday" - oh what joyous words to read!
We have it at least once a week, if not for Sunday brunch than another day during the week.
Now as to using evaporated milk: When I grew up we had milk straight from the cow with all that good cream. When I was married and no longer had that option, I used store milk and it was okay, but not quite right. Mom told me to use evaporated as it would give it more of the creamy taste. I tried it and liked it and now I always do.
I also love to use evaporated milk in place of the milk in my homemade buns.
Aha! Well, I certainly appreciate this. While I am duty bound to make Bs and Gs (as they are known in our house) every Sunday, they're not really my favorite, so I'm a bit taste-deaf on the matter. But Mom's preference notwithstanding, there would be mutiny if the menu ever changed. I know how deeps this love runs. :D
Do you use a can of water after the can of evaporated milk?
Kim, yes I do. I add enough to keep it the thickness I want, adding more if it gets to thick as it heats. You could use another can of evaporated milk, but I've found I like the taste with one can and water per pound of sausage.
Oh and a trick from my grandma, "You have to stand and stir it the whole time so that it gets good and tasty." ----good for a kid or for you and to make someone else fix the eggs. :-)
And put the evaporated milk in when you put your biscuits in the oven, they should all be ready at the same time then.
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