Chris Bohn on Nostr: npub1ht0rq…0dyc3 Down South, it still wouldn't be the gravy you're accustomed to. ...

npub1ht0rq2ej339cv0nz4m260llgdq8mz05fwpz4zjc8s7lmtduzq8hq60dyc3 (npub1ht0…dyc3) Down South, it still wouldn't be the gravy you're accustomed to. It's a thick white gravy that makes the sausage stick to the biscuit. Less of a condiment that's added to biscuits, more of an ingredient that's part of the "biscuits and gravy" flavor and mouth-feel.