July 2020, or WTF?

Hi friends! I hope this finds you all healthy and managing your way thru this incredibly tough time. Who would have thought we’d still be dealing with a pandemic in July? We can only hope that people wake up and understand the need for masks and social distance. Of course the pandemic makes things much harder for everyone; for me finding someone to be my boyfriend has been near impossible. However, all of the inconvenience is worth it to NOT DIE. So, for something to make you feel good even when shit is super weird, I want to give you the comfort of Sausage Gravy.

JOSHS’ SAUSAGE GRAVY

I came up with this after realizing my pal Josh just can’t do dairy or gluten anymore. This gives you all the umami goodness of cream using an infused bacon and chicken fat combo instead.  To serve four, you’ll need:

1 Lb. sweet or hot Italian sausage (if links, remove from casings and crumble)

1 small sweet onion, chopped

1 large clove garlic, minced

6-8 Cremini or white mushrooms, chopped (optional but good)

3 Tb. infused savory fat (directions below)

1 1/2 C. unflavored plant milk (soy or coconut work great)

1 tsp. cornstarch dissolved in 2 Tb. cold water (you might need more cornstarch depending on how thick you like it)

Salt, pepper, red pepper flakes, thyme – to taste, depending on your sausage

In a large skillet over medium heat, sauté the sausage till it’s crumbly and mostly browned, then remove it to a paper towel lined plate. In the fat remaining in the pan sauté the onion, garlic, and mushrooms (if using) till the onion is translucent. Then with a slotted spoon add the onion, garlic and mushrooms to the plate with the sausage, and wipe out the pan. Put the pan back on a medium burner and add the infused fat and then the plant milk. When the mix bubbles add the cornstarch, turn it down to medium, stir, and let this thicken. If it seems too thick add more milk, a tablespoon at a time. When it’s thick like you like it add the sausage/vegetable mix. Stir this, taste, and add the salt, peppers, and thyme. Give it a few more minutes on low so everything marries, then serve over grits, cornbread, or your fave absorbent carbohydrate. If you use a Full plant infusion and my recipe for infused fat, this will yield around 40 mg per serving. NOT for beginners!

INFUSED SAVORY FAT: Use my normal fat infusion recipe of 1 oz. decarbed (or activated) cannabis to 1 lb. fat, in this case ¾ Lb. bacon fat and ¼. Lb. chicken fat. Great for savory dishes, and if you need it less strong, just cut back on your cannabis; stronger, add more. Have fun and enjoy some damn fine biscuits and gravy! www.maryjwhite.com

I truly hope this will give you a little comfort and joy. If you’d like more recipes or ways to use cannabis, check out my YouTube, https://www.youtube.com/channel/UCs872XpxInDBSY9ETksQjHQ?view_as=subscriber.    Thank you all for being you; stay safe and stay sane with cannabis. All the X’s and O’s         MJW