2/ "Oh no, we're out of gravy!" * half stick of butter in pan * scoop of flour into pan * stir * pour stock from stock pot * salt DONE
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I usually make unseasoned stock (i.e. just meat) and then build flavors on the fly when I make actual dishes, like gravy.
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Just had some more crepes with delicious garden pumpkin butter. 25 pumpkin haul was pretty good for city folk.
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pumpkin butter: worth making?
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