While I sometimes feel like a competent cook, there are some things—really basic things—that I'm really not very good at. Omelets for example, just aren't my thing. I have yet to make one really good looking omelet. They taste great, but they're nothing like they should be. They fall a part and become scrambled eggs with a side of chopped ham and melted cheese.
Gravies are another basic cooking technique, I guess you could say, that I just can't do. In the past they were flavorless and lumpy. This time it was a little thin. And the recipe never tells me how to fix a thin gravy. Add more flour? Seems reasonable, but I'm afraid that after a while it's just going to taste like paste.
I watch Rachael Ray make them on TV and it looks so simple, and they always come out perfect. But I use her recipe, and not so much. What's the deal with that? For what it's worth, I made an apple gravy using the Chicken with Apple Gravy, Rice Pilaf and Green Beans recipe from Everyday with Rachael Ray. The gravy was thin when I made it, but it tasted really good.
Of course, to make things healthier I used light butter on the green beans and cut back on the oil and the cheese. Overall, pretty good, but my gravy will need some work.