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Cake day: August 16th, 2024

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  • Something I read in history class and not English lit: Neighbors: The Destruction of the Jewish Community in Jedwabne, Poland by Jan T. Gross.

    Most American students learn extremely little about how truly horrific the Holocaust was outside of the concentration camps and medical experimentation. This is a book about local Jews being brutally murdered by their own neighbors in Poland. Not by Nazis. Just your average person.

    It was really upsetting but enlightening. Everyone should know about the atrocities that occurred throughout so much of Europe during that time.


  • You’re mostly there.

    Fry up the bulk sausage, making sure you chop it up nicely. Don’t skimp on the sausage. Make a roux with the grease and a bit of flour and milk. Add flour and milk gradually to your desired consistency (I like it fairly thick), but don’t go overboard on the milk or it will become bland and milky. Add fresh cracked black pepper and, importantly, no other seasonings or toppings.

    That last part is where every place seems to go wrong these days. Almost everywhere overdoes it by trying to make it something fancy, so they add extra seasonings and things like bacon and green onions and salt. I love bacon and green onions and salt, but they don’t go into gravy. And some places forget the pepper. You need pepper. And of course, most places are very skimpy on the actual sausage, even though it’s cheap.

    Anyway, once done, apply liberally to your preferred biscuits. Quick, easy, delicious.