"Chips, dips, chains, whips."

So maybe I am blogging about food for two days in a row, but that's what's going on.

Tomorrow is Pot Luck Day at work and I am bringing home made meatballs and gravy - no chips and dips here. You seriously need to come over right now and smell the air...it's an Italian scented heaven.

Although I will never divulge all my secrets, here are a few tips to make your home made meatballs and gravy r-o-c-k in the USA.

Tip #1 You don't have to go expensive. I always begin my gravy with whatever crushed tomatoes happen to be on sale.

Did you ever think to yourself, "Hmmm, my gravy tastes a bit on the sweet side. I wonder why?"

Tip #2 It's because you didn't add a bay leaf or two. This little herb will gently cut the sweetness and leave you with an amazingly perfect blend of flavor.

Okay, okay, I realize that frying foods has fallen out of favor, but...

Tip #3 It will add so much flavor to your meatballs if you give them a quick fry in some extra virgin olive oil. You don't even have to cook them all the way through. Just brown both sides. Let the meatballs then cook in the gravy on your stove top.

Tip #4 Let an independent third party take an objective taste and report on your culinary skills. Constructive criticism is a must in the kitchen.

Happy cooking, my friends!

My title is from Weird Science.