Incidentally, re: the other thread on cream gravy, all of these recipes are pretty much exactly the way I always make gravy. And it's never white.

The sad part is - so many restaurants today are using pre-packaged mixes for their gravies and sauces! I prefer the old way of doing it - but I guess I'm just old-fashioned! And thank you for correcting me on cream sauce/gravy! I will try to remember. As you can tell - I am Italian - and many Italians call their spaghetti sauce (tomato sauce) gravy. As long as it's good - it don't matter to me!
:p