Bill Truesdell wrote:


> You could look at sugar syrup "honey" as the foundation of a gravy a
> cook prepares. The basics are flour, liquid and oil and are found in
> most all gravys. If you stopped there you would lose customers. It is
> the drippings, type of oil, herbs and spices that are added that give
> the gravy its heart.
>
> Bill Truesdell (still penitent)
> Bath, Maine



And your analogy for the gravy lumps would be???   :)

Your gravy analogy triggered a thought - since a popular honey product
is flavored honey sticks, wouldn't sugar honey lend itself perfectly to
this application?

AL

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