Fizzy Gravy


We were going to have Swedish Meatballs for dinner.  Oh, how I do love Swedish Meatballs.  I have a really good recipe too, and you don’t even need a packet or a can of cream of mushroom soup.

So Tom and I made the meatballs.  Actually, if I am being honest, Tom made the meatballs because I really don’t like touching raw meat.  It’s just a thing with me.

Anyway, so Tom made the meatballs and I put them in the oven to cook.  Then I started to prepare the delicious gravy that makes Swedish Meatballs what they are.

I got out a pan, and started heating up the beef broth.  Then I slowly added the sour cream.  You are also supposed to mix up some cornstarch and water to make the gravy nice and thick so it clings nicely to everything.

So I carefully measured what I thought were two tablespoons of cornstarch and mixed it with three tablespoons of water.  Except, unfortunately that was not cornstarch.  It was baking soda.  I discovered my error when I poured the mixture into the pan.  I was not expecting the gravy to get fizzy.  But it did.  And it tasted kind of weird.

It has been a really long time since I ruined dinner.

We did manage to save the meatballs and just mixed them with the noodles and some olive oil and parmesan cheese.  It was good, but not the same.




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