Pork belly is in. Bacon is blazing hot. Bone marrow is tres chic. Even lard is no longer a four-letter word.
But biscuits and sausage gravy? I'm trying to convince Sumi at Europane that her customers (i.e. me) are craving this comfort breakfast, but she's not buyin' it. And that's too bad.
Until I can make it to Willit's, California, or anywhere in West Virginia, I've decided to make my own biscuits and gravy and submit the recipes and photographs to Blazing Hot Wok's Regional American Food Roundup for April.
There's just one problem: Will I be able to find anyone willing to share a batch of biscuits smothered in artery-hardening sausage gravy with me before April 15 (the deadline for submissions)?
Come on. It's just once a year. Anyone? Anyone?