I wonder sometimes how I get from hot buttered bread to hamburger steak. The bread came out of the machine perfect and I immediately dressed it with the real butter I had left out on the counter to soften while the loaf baked. But even though I stuffed myself, I couldn’t down a whole loaf in one sitting. The next day thoughts of what came next started floating through. Pain perdu. Various monster sandwiches. Toast to go with fried eggs and grits and maybe some bacon or sausage. Bread pudding. But somehow I got to bread and gravy, and I always have Swanson’s Beef Broth and McCormick Brown Gravy Mix on hand. And as soon as I think brown gravy, I automatically add mushrooms and onions. Wasn’t a stretch to throw beef into the mix. I played with the idea of stew or Stroganoff, or even just a smothered ribeye, but as the ideas continued to dance about my head they finally came to rest at the notion of hamburger steak. And I was happy with that thought.
