Totally Fun Football!

Well Happy Birthday to Me! Da Bears gave me the best birthday gift by winning the season opener against the Atlanta Falcons by an impressive 30-12. Even Urlacher got a touchdown - Awesome!

There was a last minute menu substitution when I was invited to brunch with a friend from out of town. Realizing Biscuits and Gravy - a fine Southern tradition - is always served during brunch at Emerald City, I was good to go. Keith's biscuits and gravy are as good as my cousin Sean's. Here's a recipe to keep:

Southern Biscuits and Gravy

Ingredients

• BISCUITS:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine, melted
• 
  
• GRAVY:
• 1/2 pound bulk pork sausage
• 1 tablespoon butter or margarine
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 1/8 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.