So Sweet

Short story, it just required more than a Facebook status.

Zac was being a wonderful husband Sunday afternoon: he took me to the beach, did dishes, and offered to take care of dinner while I enjoyed some lemonade and Better Homes and Gardens on the balcony. I was looking forward to chicken fried steak and mashed potatoes.

I came in kitchen to the to the smell of the steaks frying, though they looked a little darker and less...crusty...than the normal chicken fried steak. Zac mentioned that the breading just wasn't sticking. I just brushed it off as maybe a different "recipe" than I usually use.

When it came time to make the gravy, Zac wasn't so sure because he had had some trouble earlier this week when he was making biscuits and gravy. I told him to go ahead and try, as gravy is only learned through practice (and a necessary skill for our family!).

As Zac finished up, I started tidying up, putting away ingredients, etc. I noticed the container that Zac was using to "flour up" the gravy....[I keep the baking supplies in those vacuum sealed plastic containers, not the original packaging]...was short instead of the tall container I usually put the flour in. I tasted the white powder, and...it was powdered sugar. Whoops.

So the chicken fried steak and gravy ended up as sugared steak and caramelized gravy . The breading wasn't "sticking" because the sugar was dissolving into the meat. His trouble with gravy making was more of a chemical problem than skill - hey, if he can make gravy with sugar, I think he's mastered the regular kind. Not exactly what was on the menu...but...bless him...Zac gets an A for effort.

Oh, and the result...the meat wasn't inedible, just much more sweet than normal, and the gravy was strangely addicting (it would've been a great dip for bacon...because bacon dipped in gravy is just what everyone wants)...but I've had strange food attractions these days...