breakfast in

I don't make brunch myself very often. way too much effort than going out to a tasty little diner nearby. plus, if you try to make waffles or pancakes or something on your own, there is no single-serving recipe. you always make some batter but it ends up being enough for a BUNCH of people and then you have a ton of leftover batter or leftover waffles and it is sadness. within the last year, however, a few friends started doing a weekly brunch thing. one of us would host, alternating, and we'd make brunch for the group. sometimes potluck-style, sometimes the host doing everything. and THEN, one of the group moved to the netherlands for a year. and so we fell out of practice. and then she came back, but we were still out of practice.

well, a few weeks ago (almost a month at this point! oh my!) one of our own moved for good. Sarah headed to Ohio for grad school. gone for 5+ years. not cool, sarah. not cool. so we did one last brunch together. and i made biscuits and gravy, from a recipe that came in my tastingtable email, based on a recipe from Nate Appleman, Pulino's, New York. my first time ever making biscuits and sausage gravy. and it turned out really well! as in, crazy delicious. and fatty, i am not going to lie. though i think i might have gotten leaner sausage than i had wanted, because there wasnt much fat for the gravy, but it still worked well. and the polenta biscuits were a very nice consistency, i think i will repeat them in the future.