Gravy: The Liposuction Inverter
 

I like a thin gravy that uses the blood and juices that drip out of a roast. None of that crappy thick imitation stuff.

you mean that shitty gravy that is made from lard?

I don't consider the blood and juices "gravy" anyway, but it's possible to make a thick gravy without any imitiation crap if you know how to do it, but mostly for chicken. Add mushrooms and it's delicious.

Without blood the gravy means NOTHING to me!!!

I like to drink the blood that drips off roasts sometimes right off the plate. I think it is due to an iron deficiency that I develop when I am at college.