Evalyn seemed to follow me through my growing-up years. First, she was the school nurse at my Elementary school. Then she was the school nurse at my Junior high. And just when I thought I was done with Mom's "spy" (well that's what I thought at the time- little did I know that she divided her time between schools) she showed up at my high school.
But she also visited our home. Sometimes Mom would watch her daughters, Nancy and Kathleen, aka, "toughy" as we called her. She wasn't all that tough.
Sometimes I would stay over at her home in Great Falls, VA. They had a kind of small farm, with horses, peacocks, and other birds and I loved it to be honest. One year I went over after Thanksgiving and was treated to Mrs. T's homemade giblet gravy. It was a lot like my Dads but not quite as good ;)
giblets from the turkey (this means the small internal organs that come all wrapped up)
- 4 cups cold water
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups pan drippings (you could sub with premade broth but it won't be as good)
- 1/2 cup milk (or half-and-half)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large hard-boiled eggs, chopped
- Place the giblets in the cold water in a pan and cook slowly, adding water as needed, until fork tender (this could take several hours).
- Drain the giblets and reserve the broth, straining if needed.
- Mash the giblets with a fork, cutting into small bits any giblets that aren't really tender and discarding any of the grey skin or white suet.
- Melt the butter in a heavy saucepan and stir in the flour to make a roux, cooking on low heat until the flour slightly browns.
- Whisk in the drippings or broth until smooth
- Add in the half-and-half or milk.
- Add in the spices and test for flavor.
- Add in the giblets and boiled egg, heating on low until ready to serve.