Home > Work > Home to Big Stone Gap (Big Stone Gap, #4)
1 " Take nothing and no one for granted. Time used to be my friend, and now it’s a skittish acquaintance at best. Let life unfold, say what you mean. You can’t always think about what you’ve lost, or what you don’t have, or what you didn’t get. Because when you do that, you’re missing out on the now. You can’t know if you’ll be here tomorrow or a year from now. "
― Adriana Trigiani , Home to Big Stone Gap (Big Stone Gap, #4)
2 " I realize now that a happy mother might very well make a joyful child. "
3 " the lane. I turn to Jack. “What do you think? "
4 " SHORTY JOHNSON’S BISCUITS AND GRAVY Serves 4 (Double these recipes for hearty appetites!) BUTTERMILK BISCUITS 2 cups all-purpose flour* 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 1/3 cup Crisco, chilled ¾ cup buttermilk COUNTRY SAUSAGE GRAVY 1 pound loose pork sausage meat (or diced links) 3 tablespoons flour 2 cups whole milk Salt and pepper to taste For biscuits: Preheat oven to 450 degrees. Into sifted flour*, stir baking powder, soda, and salt; then cut in Crisco until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball and transfer to a lightly floured work surface. Knead about 6 times (too much kneading will make tough biscuits!). Roll to ½-inch thickness. Cut into 2-inch disks with biscuit cutter (or inverted drinking glass). Arrange on a lightly oiled baking sheet so that the biscuits are not touching. Bake 16 minutes or until biscuits have risen and are golden-brown. For gravy: While biscuits are baking, prepare sausage gravy by browning sausage in a heavy, well-seasoned iron skillet over medium-high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer browned sausage to a bowl and set aside. Discard all but 3 tablespoons of pan drippings. Return skillet to medium heat. Sprinkle flour into drippings and whisk 2–3 minutes until lightly browned. Whisk in milk. Increase heat to medium-high and stir constantly, 2–3 minutes, or until it begins to bubble and thicken. Return sausage to gravy, reduce heat, and simmer 1–2 minutes, until heated through. Season with salt and pepper to taste. (Use lots of black pepper!) NOTE: Gravy can be prepared using drippings from fried bacon, chicken, steak, or pork chops too! For those on a budget, you can even make gravy from fried bologna drippings!!!! *If using unbleached self-rising flour, omit the powder, soda, and salt. "
5 " Emotions are for the present; don’t squander them on past hurts that are a waste of time. "
