Still alive

Just to confirm, however: there is no cake.

I did get back from the Burn; it was a very good trip. I had to plunge straight back into a full-time job, though, so this last week has been spent catching up on sleep and things like "what am I going to take for lunch". I have a bunch of equipment to unpack and clean. I'm hoping that somewhere in the middle of all that, I'll be able to sit down and write a trip report before it all fades from memory.

I'm also taking a few deep breaths as landing and decompression was unexpectedly hard for me to adjust to this year; this is also the first big block of time in a couple of months that has not been consumed by Burn prep. I just washed my car, which has needed it for nine months or more. I'm fixing things that fell apart because of neglect. I'm juggling new angles on interpersonal relationships that have me alternately cheerful and befuddled (clearing my head in the desert often has aftereffects). So I'm bound to be a bit distracted and mentally unavailable for a bit as I settle everything and get comfortable again.

I'm better off than I was, and improvement is always good. Beyond that, I'll get back to you.

Easy magic is the best kind

Roux is like magic. Even Michael Ruhlman sings its praises; it's incredibly versatile, and very easy. That makes it even more gratifying to watch. To begin with, it's a butter/flour slurry; it starts to brown, not exciting. Add liquid, boosh, it's mostly broth and the slurry is gone. Yawn. Suddenly, as it starts to bubble... gravy! Stir it a couple times and it's as thick as you like. Magic.

It doesn't even take real measurements, just a dab of butter, a huge pinch of flour, and a splosh of broth. The butter and flour should be roughly 1:2, ish, volume-wise, but you can adjust the volume of the broth to create the thickness and fat balance that suits you. Brown the flour just a tiny bit, it thickens really well; brown it much more, and it adds a hearty flavor. Use a bit of both for a thick dark flavor. Use bacon grease, goose grease, duck fat, butter, olive oil, sesame oil, ghee, whatever. Use wheat, rice, oat, barley, corn, or potato flour. Play around, it's just a little smidge of fat and flour. And how many dishes can benefit from a creamy gravy? :)

Oh, and need I mention that it's the basis for a good cheese sauce too?

Sometimes cooking really is that neat.