Egg for Breakfast

November 21, 2013 at 8:42 am | Posted in Breakfast, Eggs, Ron's Own Creation | Leave a comment

My husband taught me this trick, that’s why I call it “Ron’s Own Creation” instead of mine.  I love scrambled eggs and eggs over medium, but whenever I tried to make eggs over medium, they broke when I flipped them.  That’s when hubby stepped in with the hint I will teach you below.


eggs (break into small custard cup, one at a time to avoid the dangerous shell monsters from dropping into the skillet)

1 tbsp.butter (for two eggs)

1 tbsp. water (per egg)

Turn stove on medium-high and melt butter in small skillet.  As soon as the butter is melted and begins to sizzle, add the eggs and let them cook for maybe three minutes.  Pour in the water and cover the skillet.  Depending on how soft or hard you like your eggs – I like mine medium, keep the eggs covered.  For medium it takes about three minutes.

Uncover, use your spatula and serve with toast or bagel.


OLYMPUS DIGITAL CAMERAMine was a bit more hard than medium, because I was buttering my toast, but it was still edible and delicious.




Biscuits and Gravy for Supper

November 21, 2013 at 8:33 am | Posted in Biscuits, Breakfast, Gravy, Main Dish, One-Dish Meal, Ron's Own Creation, Supper | 1 Comment

This is last night’s supper.  I’m about a day behind, but oh well!  Biscuits and gravy are usually hubby’s specialty but with him not quite 100% himself, I decided to toss them together last night.

Preheat oven to 350 degrees F (according to biscuit package)


One tube of Pillsbury Grands! Buttermilk Biscuits

One pound of Jimmy Dean Premium Pork Sausage

Flour – I don’t measure this!

Milk – I don’t measure this, either

Salt and Pepper, to taste

In a 12-inch skillet, brown the sausage over medium heat; keep breaking up the meat.

OLYMPUS DIGITAL CAMERANotice that I use a potato smasher to break up the meat; my husband tried this once, and it works really great if you don’t want huge pieces of sausage.OLYMPUS DIGITAL CAMERAOnce the sausage is completely browned, you can begin adding flour.  I don’t measure and neither does Ron.  Just add flour until all of the meat is covered…coated with flour.OLYMPUS DIGITAL CAMERAPut the biscuits in the hot oven and set the timer (13-17 minutes).OLYMPUS DIGITAL CAMERATurn heat up a bit, to medium-high and keep stirring and let the flour brown.  My husband tells me that when the flour and meat seem to be brown enough, they’re not quite ready, and to keep stirring and cooking for a few minutes more.

Slowly pour in milk.  Again, I don’t measure the milk.  I typically pour in enough to cover the sausage, and then some….see below:OLYMPUS DIGITAL CAMERANow you must turn the heat up to high – and KEEP STIRRING!  Milk will curdle quickly but you have to let it boil, otherwise you won’t get the thick gravy.  It should take about 10 minutes to reach a nice low boil.  Remember to keep stirring 🙂

By now, the biscuits are ready, so plate them.  When the gravy is thick enough, pour into serving bowl and bring to the table with the biscuits.OLYMPUS DIGITAL CAMERASplit biscuits and pour gravy over them.  I only ate one, hubby ate two and I won’t tell how many the teen boy ate…he is a growing teenager and he definitely filled up last night!OLYMPUS DIGITAL CAMERAThe only thing missing last night – according to the teen – was orange juice.  I forgot to purchase some on my race to the grocery store the other day 😦OLYMPUS DIGITAL CAMERA

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