Biscuits and Gravy

There are no regional foods anymore. Everything is everywhere. You find biscuits and gravy in the motel breakfast room in the far Northwest. You find Vietnamese restaurants on every corner in central New Mexico. Food is no longer seasonal, either. Everything is available all the time. The world is too much with us.

Please use the open space below to share your first 50 words on the topic “biscuits and gravy.”


Author: Virginia DeBolt

Writer and teacher who writes blogs about web education, writing practice, and pop culture.

2 thoughts on “Biscuits and Gravy”

  1. Biscuits and gravy are a must to try on a visit down South in the U.S. This was introduced after the Revolutionary War by early European settlers. Don’t know why but since I was a little girl I’ve always been crazy about lots of gravy on my chicken, turkey, roast – whatevah. I also have always been passionate about carbs in the form of any kind of bread, rolls or biscuits. I mean, “How are you to wipe all that gravy off your plate to clean it?” Needless to say, when I traveled down south to Georgia the first time, aside from falling madly in love with the moss hanging down so gracefully from the tree limbs, I fell in love with southern biscuits and gravy. Totally delish. I’m like an addict and can’t give up all those cholesterol-laden goodies. And let me add that nothing anywhere else in the United States beats homemade southern biscuits and gravy. I’m drooling like a fool at this very moment.

  2. Sunday Mornings were always slow and relaxing. The thick Sunday Edition and the smells of biscuits and sausage gravy. We raised our three sons on this Southern Staple. It was no surprise to discover our eldest has continued the Sunday Tradition with his children. Piles of fluffy buttermilk biscuits and a bowl of steaming savoury to cover them!

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