text:
OK, class. Before we begin today's lesson in Texan cooking, we're going to take a little pop quiz:
1. In Texas, what is the correct topping for mashed potatoes?
2. In Texas, what is the correct topping for biscuits, besides butter, honey or jam?
3. In Texas, what is the correct topping for chicken fried steak?
4. In Texas, what is the correct topping for any other piece of meat, fish or sausage and/or any other vegetable?
5. What did my great-grandmother Blanche feed her dog, Rover?
Did you answer "cream gravy" for all five questions? Fantastic, here's a gold star! Otherwise, let me explain.
While chili gravy is the essence of Tex-Mex, one of the hallmarks of Tex-Tex is cream gravy. This thick, peppery and creamy sauce is poured over everything, as you can see by the above questions. It's a simple concoction, made with pan drippings, flour, milk and cracked black pepper. But while it may appear plain, it's infinitely delicious. Sometimes it goes by the name country gravy or white gravy, but in Texas we always call it cream gravy. Or better yet—just gravy because in Texas there really is no other kind.
The history of cream gravy goes back hundreds of years with its origins springing from limited means. People didn't have the ingredients to make complex meat-stock gravies, but there was always flour, milk and pepper on hand to add to the pan drippings. Not only did my great-grandmothers make the stuff but they probably learned how to make it from their mothers. My grandma tells me they ate it all the time, pouring it over everything as it was a great way to stretch a meal during the Depression. And apparently my great-grandma Blanche even whipped up batches from her bottomless can of bacon grease to feed her dog.
As you can see, my family has a long history with cream gravy. And while I have always loved it, I never thought it was unique because it was always both expected and available. I remember the first time, however, I ordered mashed potatoes outside the state. I asked for extra gravy, which they generously provided, but what they served me wasn't white, it was brown. I was horrified. "What's this?" I asked. "It's gravy," my server replied. Well, it may have been gravy, but it wasn't the right kind of gravy.
(Note: Not all cream gravy is pure white. Mine always turns out slightly off white, as you can see in the photos. That's because of the dark color of my pan drippings and I use King Arthur's White Whole-Wheat Flour, which isn't very white, it's more beige. But I digress.)
It's still impossible to find cream gravy at restaurants in the Northeast. And I even had a hard time convincing a restaurant in Alabama (of all places!) last year to serve me cream gravy instead of brown gravy. Since cream gravy is rooted in a time when people didn't have a lot, I bet brown gravy is perceived as a fancy rich-man's food. But if it comes from a jar or a can as it so often does, brown gravy is not any improvement on the sublime simplicity of cream gravy.
To craft cream gravy is a cinch. I watched my mother prepare it all my life, so it's just one of those things you know how to do without thinking about precise measurements and such. But if you've never made it I will provide you with guidance and a recipe. It's best cooked with pan drippings, but you can do it from scratch with either vegetable oil or bacon grease. And while cracked black pepper is the traditional seasoning, you can tart it up with chipotles, jalapenos, cayenne or chile powder.
Now, if you're looking for a vehicle for your gravy, watch this space. To celebrate Texas Independence Day on March 2nd, later this week I'll talk about our state dish, chicken fried steak—always best served swimming in cream gravy. Until then, you can try it on your potatoes, your biscuits, your rice or anything else you want to drown in peppery, creamy delight. And heck, if for some bizarre reason you decide you don't like it, you can do as Grandma Blanche and feed it to your dog.
2 tablespoons pan drippings, bacon grease, or vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 teaspoon black pepper
Salt to taste
Combine the fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a roux is formed.
Add milk slowly to the skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add the pepper then salt to taste.
If the gravy is too thick, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine.
4-6 servings
Lisa Fain
Monday, February 26, 2007
Cream gravy recipe, the cream of the gravy crop
OK, class. Before we begin today's lesson in Texan cooking, we're going to take a little pop quiz:
106 comments:
- Lydia said...
My friend Joe, a born-and-bred Texan, introduced me to chicken fried steak with cream gravy years ago. Oh my, that stuff is good!! Thanks for the recipe; my taste buds are going nuts!
- Mass Ave Eats said...
I remember taking out my college friend for chicken tenders and gravy once. She was from California and had never seen cream gravy. When they served our tenders, she actually asked me what the white stuff with them was, and I was horrified! I couldn't imagine a life without cream gravy.
- Cilantro said...
Sometimes, even after eating a full meal, if there's a tiny bit of cream gravy left over in the frying pan, I will lay a piece of bread in there and eat it, guiltily, standing over the stove.
It's no wonder I have to run for miles every day to keep the weight off. Still, it's worth it to not have to give up Texas Guilty Pleasures like cream gravy.
- Eliza said...
My husband and I moved to California shortly after my parents a few years ago. It was amazing the difference in just a few states. We had a few friends who thought we were a little off kilter because my husband would mention we had biscuits and gravy for dinner one night. On the other hand we were the ones shocked when we ordered a tamale one evening and found corn in it. Mexican food influenced by the Baja is a long shot if your expecting Tex-Mex. I'm happy to say , at least in the food arena, that we have been back in Texas for several years now and I wouldn't give up my biscuits and gravy for anything.
- nika said...
Just give me a spoon, this gravy, some privacy, and I am set :-).
Just wanted to let you know I mentioned you today in a tortilla post I did
thanks for the inspiration!
- Pamela said...
Oh, my! One of my favorite childhood memories is sitting down at the table on a cold morning to a plate of sourdough biscuits with cream gravy. Absolute heaven! (I like LOTS of black pepper in mine.)
I do NOT like the cream gravy with sausage in it, however; I think they call it sawmill gravy. Keep it pure and simple.
- Homesick Texan said...
Lydia--That stuff is so good indeed! I've been eating it the past three days and still haven't grown tired of it.
Mass Ave--I love it! Someone thinking cream gravy is odd, it's my story in reverse! And yes, I couldn't imagine a life without it either.
Cilantro--That's why Texas toast was invented, to sop up the gravy. And yes, while many Texan dishes aren't exactly great for the waistline, the sure do taste good!
Eliza--I wouldn't give up biscuits and gravy for anything either. After I lived in Spain for six months, it was the first meal I had upon my return I had missed it so much.
Nika--Great post Nika, your tortillas are gorgeous!
Pamela--The more black pepper the merrier, I always say. I've never made sourdough biscuits, but am hoping to someday soon get a decent starter going.
- Tommy said...
Making full use of your ingredients is always a neat way to see how a region's cuisine evolves.
Much like how some English households fry bread in meat drippings, you gotta get every bit of flavour out of the pan.
Just where does the ground sausage floating in the gravy come from ?
I am much more familair with this rendition than just plain cream gravy. Are cream gravy purists aghast at what is served under some buffet hot lamps ?
- Yvo said...
Funny, growing up I didn't like this stuff (the first time I got it, I was kind of like where's the brown stuff, and it was too peppery for me) but now I've grown to love it. Glad to know it's so easy to make!!! You ever go to Cracker Barrel? It's not in NYC and I usually save it for road trips, but their chicken fried chicken is delicious and part of the reason is their wonderful "cream" gravy. So good. Yum yum yum. Thanks for sharing!
- StormySleep said...
Cream gravy or sawmill gravy, I love them both. The best breakfast: sausage, biscuits, and gravy. Gravy poured over everything. And if we didn't have biscuits, we'd pour it over toast. Anything that could be a gravy delivery device worked for us.
My mouth is watering on Madison Ave.
- s'kat said...
I had my first cream gravy experience at the masterful hands of my husband- fried chicken, gravy and biscuits! It was, indeed is, a beautiful thing.
- gilly said...
Hi Lisa!
I love reading the stories behind your receipes... thanks for the cream gravy primer - I can see that it has a long, rich and delicious history!
- vlb5757 said...
Sometimes in some East Coast states you can order a Chicken Fried Steak with BROWN gravy. What are those people thinking? The proper gravy for Chicken Fried Steak is CREAM gravy. I passed and had a hamburger. Some things you just don't mess with...now pass that gravy!!
- Homesick Texan said...
Tommy--That's the most efficient way to cook, use what you have. There's no sausage in this gravy, any brown bits you see are pan drippings from chicken fried steak.
Yvo--You're welcome and it's very easy to make. And I've never been to a Cracker Barrel, but I've seen them. I should stop in next time and try their CFS and cream gravy. Mmmmm!
StormySleep--Glad your mouth is watering, I've done my job. And yes, sausage, biscuits and gravy is a fab breakfast, but I can eat it any time of day. Now if they'd just sell Owens' sausage in NYC, life would be grand.
S'Kat--Oh yes, cream gravy, fried chicken and biscuits is a perfect and delicious marriage of tasty foods! You have a wonderful husband!
Gilly--You're welcome, glad you enjoyed the history!
Vickie--Brown gravy on CFS? That's bordering on a criminal act. Nuts! And yes, you just can't mess with cream gravy!
- Shawnda said...
Pan drippings and a cast iron skillet make the best gravy!
- Chicken Fried Gourmet said...
mmmmmmm Bacon Drippings, enough said
- rob said...
I love cream gravy. I'm a little hesitant to admit I put myself through university (and met my wife) working at a Canadian Tex-Mex restaurant, but it's true. The restaurant was owned by a Texan who came to Canada to play football in the CFL. Anyways, it was there that I discovered the joys of a country fried steak with cream gravy. Ohhh that stuff is sooo good, and your version looks unbelievable, especially smothering a scoop of mashed potatoes.
- Rosa's Yummy Yums said...
That sounds very very good, especially over mashed potatoes!
- melissa mcgee said...
there's nothing on this planet that isn't better with cream gravy on it. in my family, gravy might as well be one of the basic food groups; it's always present in just about every meal served.
i always joke that when i'm on death row (i DO live in texas, after all) for killing that guy (yet to be determined) i want as my last meal a big ol' plate of mile-high texas biscuits covered in my momma's cream gravy. i'd definitely die happy.
- wheresmymind said...
Damn it...now I want some Chicken Fried steak and waffles...right NOW! lol
- TexanNewYorker said...
Oh, GRAVY. My Daddy makes the best cream gravy and I never can seem to get it to turn out like his. I like it with sausage or without, and Lisa, you're right -- if they'd just sell OWENS sausage here, I'd be all set. I wrote to the company once to ask if they could ship it to me, but alas, they don't have online ordering. *sigh* What I wouldn't give for some flaky biscuits, a few well-done Owens patties and a vat of Daddy's gravy . . . GREAT POST!!
- Freya said...
I feel sorry for the non-gravy eaters, it makes everything taste so much better. With the possible exception of ice cream and margaritas. But I'd give it a go!
- mae said...
I'm a huge fan of pepper sauce or sauce au poivre. This sounds very similar to it. The recipe looks simple enough. I can't wait to have a taste of this with your texan chicken fried steak. Your photo is very tempting.
Yeeeha!!! (Ok, that was poor. Sorry!)
- Homesick Texan said...
Shawnda--A cast iron skillet is a must!
Chicken Fried Gourmet--Mmmm, indeed!
Rob--A Canadian Tex-Mex restaurant?That I have to see! At least it was owned by a Texan!
Rosa--It's terrific over mashed potatoes, or just about anything else you care to smother in cream gravy.
Melissa--That should be the next food law the State legislature passes--naming cream gravy as one of the basic Texan food groups.
Wheresmymind--Mmmm, waffles!!
TexanNewYorker--I love how everyone's parents make the best cream gravy, it's like chili or chicken fried steak--a true family affair. That's bad news about Owens, I'm thinking about trying to deconstruct their recipe so I can recreate it here in NY.
Freya--I feel sorry for them, too. What's life without gravy?
Mae--This gravy is probably just a poor man's sauce au poivre. And that was a terrific yeehaw!
- tut-tut said...
Before I moved South, I had never had such a thing as cream gravy. But we have sausage gravy here; can't get enough, and so economicial, too.
- Vanessa said...
this extensive post covers all but one of my gravy questions... it's tasty, it goes with everything, but is it a beverage? my highschool boyfriend believed it was, but then again he also favored metal bands like "Sepultura."
- DrLeonesse said...
Oh! My, my, YES! I was raised on biscuits and gravy...in Arizona...via Texas. It was my dad's favorite breakfast until the day he died.
- Homesick Texan said...
Tut-Tut--It is economical as it's not only made with inexpensive ingredients, but it also fills up your belly.
Vanessa--A beverage? It's pretty thick stuff. Hmmmmm....maybe for metal heads, I reckon.
Dr Leonesse--What a treat being raised on biscuits and gravy! A fine foundation!
- Inane said...
I've always been a fan of sausage gravy and biscuits....and CFS...
Two Q's... ideas for making pan drippings from scratch (when you havent made a roast or something and JUST WANT GRAVY! ) and can you suggest a good place for CFS in NYC. (I make mine with the biscuit mix in those little blue boxes...)
- Tommy said...
The CDN "Tex Mex' restaurant Rob is referring to is called the Lone Star Cafe. It was started by a Texan named Val Belcher (yep, real name) who did play football in Ottawa, Ontario and opened his first restaurant there.
It consists of 11 locations across Canada. Before you start making plans on eating there, I must let you know the food ain't that great.
I consider it very average "franchise food". It would be similar to classifying the "Olive Garden" an Italian eatery.
But they do have real tortilla machines making product at some locations. So that is good.
- Garrett said...
I was never able to make my mom's gravy, which always used liquid smoke and not cream. Mine always comes out lumpy. However this sounds so good, I'll have to try it!
Another beautiful post, as always!
- scribbit said...
Every time we go cut our Christmas tree we take the kids out to breakfast. My husband always ALWAYS orders chicken fried steak. He can't get me to cook like that for him so he gets his fix once a year (lucky for him, more than that and he'd die of a coronary). It just confuses me. Is it chicken? Is it beef? Is it even meat at all?
- Terry B said...
Having spent much quality time in St. Louis and points south, biscuits and gravy is one of my top comfort foods on the planet. Thanks for this great sounding recipe!
For taming lumps in gravy or any sauce, IKEA makes an amazing whisk with a flat plastic head for maximum contact with the skillet and no scratching. It's called the DIREKT whisk and it sells for about a buck. Unfortunately, it's only available in-store.
- Rachael said...
Wow. Who knew.
Amazing stuff.
- Draconian Clown said...
Truly amazing memories are had on your site!
My aunt Christine in far West Texas made this cream gravy that topped everything! Of course, the tastiest base was mashed potatoes. She cooked her flour/oil mix a little longer than usual before adding the milk to produce a browner than usual gravy. It was roughly the color of roux and was silky smooth.
The amazing thing about gravy on everything eating, was that you didn't need to eat again for a day or so. Unless, of course, your day included the use of some old fashioned post hole diggers.
- Homesick Texan said...
Inane--If you're making gravy from scratch, I'd either use bacon drippings (if you have some) or peanut oil. Granted, you won't have as much flavor so use extra black pepper. In NYC, The Hog Pit has it on the menu, and while I haven't had it there in years it used to be good. It's also served at Cafeteria but I haven't tried it.
Tommy--Thanks for the info! Fresh tortillas sounds like a step in the right direction.
Garrett--Liquid Smoke sounds like an interesting ingredient--does it give it a meatier flavor if you're not using pan drippings?
Scribbit--It's neither chicken nor steak!
Terry B--Thanks for the tip on the IKEA whisk. Next time I'm there I'll have to grab one.
Rachael--You're welcome!
Draconian Clown--Yep, cream gravy is definitely stick-to-your-bones food.
- The County Clerk said...
I hate to be a total history twit but... I guess I am.
It is interesting that March 2 is "the day"... and you are correct I believe.
But the Battle of San Jacinto wasn't fought intil April 21st (of 1836)... and in that year, the seige of the Alamo was still raging on March 2. (The 13-day siege started Tuesday, February 23 and ended on Sunday, March 6.)
OF COURSE you are right and good to venerate the magnificent CFS on this and ANY day.
March 2 WAS the day the Republic of Texas adopted the Texas Declation of Independance. You are AS ALWAYS correct.
But I always thought April 21st - the day Sam Houston and his rowdy bunch kicked some ass - was a much bigger day.
Start planning your April 21st entry soon... but what's better than Chicken Fried Steak?
- Leslie said...
I was raised with the Kentucky version of cream gravy, prepared by my Granny from her stovetop can of bacon grease or the pan drippings from frying up some sausage (the more traditional version for serving over biscuits) but from the sound of it, Texas cream gravy is the same.
Next week I'll be picking up my inheritance from my Granny - her 50-60+ year old cast iron cookware, which her Alzheimer's now prevents her from using. So many deeply-felt memories in those pans, and one of biggest ones is the cream gravy she taught me to make.
- christine said...
Your pictures are making me hungry! It's almost noon here and now I want some of that cream gravy and mashed potatoes. Thanks for sharing this recipe. :)
- Kathie said...
You have a talent for writing. I really enjoyed reading your descriptions. I was raised in Fla. by Midwesterners and have lived in Tenn., PA, Indiana and now Texas. Texas is an amazing state. I have never seen people so dedicated to the heritage of their state as I have here in Texas.
I have a cast iron skillet, but I have never found it to work well. It was from my Aunt, who is now cooking in heaven, so it has followed me to each state. Maybe my problem is, I have not used it for "deep fat frying", as your recipe describes. I'll give it a try.
My son lives in NY and I was proucly sporting his NY marathon shirt today in San Antonio.
Let me know if you are going to do any more writing. I really enjoyed reading your post.
- Lisa said...
Oh YAY, I just discovered your blog. I live with a homesick Texan, and after a year and a half he's finally started venturing into the kitchen to try and show me -- a lifetime Yankee -- a few things. He's a novice cook still, though, and this looks like a good source of treats I can make him smile with. I can make a roux, I can make bechamel, but cream gravy has thus far eluded me... thank you!
- Don said...
Yum. Nothing like a little cream gravy on everything to make everything better. I remember my first exposure was a Chili's restaurant when I was a kid (Yeah I know.. sad, but that's what happens when you live 2000 miles away from Texas)
But I've grown up and make my own now. :)
Just one question.. what heck is chili gravy?
- Aulaire said...
Now wait! What do you mean that CFS is neither chicken nor steak? I've never had it, but I always assumed it was steak coated like fried chicken then fried. You've made it necessary for me to whip up some gravy, but what if I want to put it on CFS? I don't have a granny to ask, so help me out here!
- Courtney said...
i heart chicken friend steak and gravy. i'm trying to convince my london-bred (doens't sound as good as texas-bred) boyfriend to try it, but he's skeptical. i'm going home to austin in one week and can barely wait. i might have to make some gravy in the meantime...
- Holly said...
I'm a Seattle girl born and bred, and my mom's from LA. My Texan boyfriend's moving in with me, and he hasn't the slightest idea how to cook, and he doesn't eat Northwest food. He told me to look up chicken fried steak, and apparently the gravy goes with it. I've had gravy about twice in my life, so I'm about as clueless as he is.
What, pray tell, are pan drippings?
- Homesick Texan said...
Holly--Pan drippings are the little pieces of meat and grease left over in the skillet after you fry up some meat, such as the chicken-fried steak, bacon, chicken, etc. You'll make him very, very, very happy (trust me!) if you make him chicken-fried steak!
- Paul5388 said...
I'm a Texan by choice, not by birth, but I've been here since 1952. My wife of 41 years is a native born Texan, as are my three children.
I completely understand the importance of cream gravy as the proper topping for rice, mashed potatoes, CFS and other food items.
My wife is a wonderful cook, but does have a little bit of a problem with making good gravy, so I found this blog in my search for a good recipe, with plenty of black pepper! It is desperately needed for her cathead biscuits and chicken fried anything.
Ah, yes, she can chicken fry potatoes, yard bird (chicken), hamburger patties (similar to a DQ Dude), squash, eggplant and on and on, but not to exclude hot water bread (a type of fried corn bread)! She does such a wonderful job, I bought her a 7 liter deep fryer to go with the 4 liter we already had.
She can make a wonderful chili powder gravy for enchiladas and other Tex-Mex dishes. Brown gravy (which is actually water or broth based) and cream gravy (which has a milk base) are still eluding her masterful touch. So, we'll try your recipe and directions.
My standard, at the present, is Dairy Queen's (DQ) gravy for their "steak finger" basket. I know it's a pitiful state of affairs, but it's the best I can do at the present.
I believe some of the desire men have for biscuits and gravy hearkens back to their military days and SOS. We won't go into what those initials stand for, but let it suffice to say it was basically a cream gravy with hamburger, sausage or chipped dried beef in it, served over toast or biscuits for breakfast. That's one my wife can do well, so I don't fully comprehend her difficulties with plain ole gravy.
- WyzrdX said...
When I married my wife she had always dreamed of living in Texas. I am a native Texan so within a few months we moved to Waller. One day we stopped at Dairy Queen and ordered steak finger baskets. When we got our order, she asked me what the cream sauce was for. I had never thought anyone didnt know what cream gravy was. Well now she knows and she makes it alot. Being a true Texan, I dont mind. :p
- Anonymous said...
I just found this site and this is by far the best recipe for gravy I have found. I love extra pepper in my gravy, but have to set a little "plain" aside for my cats. They LOVE this gravy & insist on getting their own little plate!
- Kate said...
Don't go to Cracker Barrel for the gravy. What they call sawmill gravy is pretty much just library paste that occasionally will have a speck or two of pepper in it. My mother made phenomenal gravy, and I'm the only one in my family who can do it properly. Sometimes when I'm in the need for comfort food, I'll fry up a bit of chicken or beef, then make a cream gravy with the pan drippings and have it with biscuits or mashed potatoes. Sometimes both. I'm from Illnois, which certainly isn't the south, but yet cream gravy is very common here.
- Anonymous said...
I just found you blog and I love it! Luckily, I was raised by a Mama that knew how to make cream gravy. She never taught me how but I must have learned just by casually watching her so many times throughout the years. I claim that the longevity of my 34 year marriage is largely due to the fact that I can make some dang good gravy! Thanks for the great post!
- El Queso de Bunoes Aires said...
Just came across your blog. I'm an expat Texan living in Buenos Aires and was having fun reading about the things I miss so much. Argentina is not exactly a food connoisseur's paradise. My wife is from Paraguay, and while they do a little better as far as cooking, they still don't really have any sophistication. I have taken great pleasure in the last couple of years in introducing chicken-fried stake with cream gravy to the otherwise unfortunate souls of this area of South America. Unfortunately, I never have time, with interference from work, to cook as much as they would like...maybe I should open a restaurant!
- G. Parker said...
I think the best gravy I've ever had in a restaurant is at the Texas Roadhouse. Ohhhhh. It was wonderful. We are from Utah, but we know good gravy when we taste it. My kids don't like the pepper, but we have biscuits and gravy once in a while -- like tonight. I was glad to find your blog with the recipe. Fun blog!
- Anonymous said...
My mom died a few years ago, on Mother's day. A pretty neat hat trick for a mother of six and foster mom to fifty kids. For years I loved talking with her in the kitchen as she made mashed potatoes and gravy. Staying out of her way was my way of helping. I can still hear the metallic stirring in the frying pan as she made her gravy. In my heart I never figured I could make gravy as good as my mom's or any mother's cause making it seemed to come naturally from their being mothers. So, I always used gravy packets when cooking for myself. Never liked them! Now...somehow, the recipes make sense and I can make gravy from a father's heart.
Jim Mahoney
Spokane, WA
- Chunk-A-Saurus P!NK said...
I am a native Houstonian, born and raised in Spring Branch. This is my mothers GRAVY!!! We eat it on rice, mashed potatoes, fried pork chops and with our fried chicken.
The best way to eat it is with a sauce ( soy sauce, white vinegar, onions and jalapeno juice*we are part Pacific Islander with Texas roots)on top of hot white rice!
I just discovered your blog and I LOVE IT!
- Anonymous said...
I live in California and when I was little we used to take Route 66 to visit my grandmother in Kansas. To this day I still remember the sausage biscuits and gravy I use to get crossing the pan handle. Anyone on the west coast that's tried biscuits and gravy with real Texas sausage knows what I mean when I say you can't find decent gray anywhere out here. It makes me feel sorry for those people that don't know any better. So after trying the last flower and water concoction that's being passed off as gravy I decided to search and see if I could get some sausage delivered and I came across your site. Thanks for the recipes; I can't wait to try your homemade sausage and gravy!
- Anonymous said...
Born and raised in West Virginia, Chicken Fried Steak is a staple there also. Though my mother just called it cubed steak. The steak recipe is exactly the same. However in this part of the country white (what you call cream) is frowned on. Again recipe is generally the same yet we tend to brown the flour a bit more which gives it more flavor. That said I guess it's all what you grow-up with. Thanks for posting, good stuff.
- Anonymous said...
This looks so good. I moved to Texas about two years ago. I am originally from New England and I have to say, I have never, to my knowledge, had freshly made cream gravy. I have had white gravy or country gravy, made from powder and all I have to say is "yech". But this - this looks like some darned good gravy. I'm going to have to make some.
- Anonymous said...
You are the love of my life now. My mom always made cream gravy with sausage grease. I do not like sausage so that was always a bummer. Your recipe saved my life tonight. You are my hero!!!! Diane, St. Louis, MO
- Danceboheme said...
Let's not forget this gravy is EXCELLENT with catfish, freezes phenomenally, and reheats in a jiffy for biscuits and gravy (with crumbled hot sausage of course).
- Guy Paul said...
This was fun to read.
I remember Lone Star Cafe here in Austin. There were a few locations - I never did like their food much - but I haven't seen them in years.
I make my gravy with sausage drippings. I don't have drippings from the CFS since I deep fry instead of pan fry mine, but the flavor from Owens extra hot sausage with a little extra sage, black pepper and salt makes for a great gravy. Warming the milk a little before you add it does help avoid lumps and you are so right about cooking the roux and using cracked black pepper instead of ground black pepper.
Thanks to you, I'll be eating biscuits and gravy as soon as I get back from the Wal-Mart with my Owen's sausage.
- Anonymous said...
I love gravy. Had sausage gravy (with chunks of sausage) at Bob Evans Restaurant in the 70's and saw mill gravy (my guess is your cream gravy) at Cracker Barrel in the 90's and Red Eye Gravy my Dad used to make when frying up ham slices. But I never even thought to try it on fish though.
Merry Christmas & Happy Holidays,
Christine in Ohio
- Anonymous said...
Hi, I go by Sniki on the net. I'm a TX & love your recipes. I grew up on all the food here. It just doesn't get any better than CFS & Tex Mex. I first tasted carnitas in Santa Ana CA-wonderful & very like your recipe.
Cream gravy is heaven. I would never eat eggs until my brother's wife put cream gravy on scrambled eggs when I was about 11 yrs old. Her gravy was so creamy & white! Beautiful as well as tasty. The gravy made the eggs bearable for me & now I even like them. LOL
Thank you for sharing your thoughts & recipes.
hugz from a West Texan living in East TX. I'm homesick for the other side of the state!
- Anonymous said...
I forgot to ask you about a recipe that I am hoping you know. My mom used to make "ham dumplings" from the ham broth after baking a ham. I've found a few recipes that are close but not quite right. When I have time I want to tweek the recipes & see if I can get closer to the taste of mom's.
If you know about ham dumplings please post for me. I will definitely appreciate any help. Thanks
- Anonymous said...
We were poor when I was growing up (Central Illinois) and gravy was a way to stretch the meat for the family. We had sausage gravy, hamburger gravy, chicken gravy, and chipped beef gravy on toast. To this day, my weakness is pan-fried chicken and gravy. I actually prefer it over torn up wheat bread than potatoes.
Also, for the sausage gravy, to prevent lumps, we left the crumbled sausage in the skillet and coated the pieces with flour before adding the milk.
My sister has taken the gravy gene from our mom. My eyes are always bigger than the skillet and I am more famous for my 'chicken pudding' rather than gravy! :)
- Gordon aka Dale said...
oh yeah.....nothing like white cream gravy. I grew up around Irving Texas, and am now in Rockport, Texas on the coast. Even here on the Gulf of Mexico, our favorite topping is still the white cream gravy served all over the state of Texas. If you have nothing else, a bit of chicken broth from a cube is enough to put an artificial flavor when you have no meat.
- Joanna said...
The only time I ever saw my dad cook, not counting the bbq, was making his homemade cream gravy. Every sunday we'd make a big breakfast and he'd always do the gravy. We always made bacon and Owen's sage sausage which has a little more spice to it. I think the best cream gravy is made with sausage drippings.
I've watched my dad make this a hundred times but I haven't ever had to make it myself. I hope I can suffice. He never measured and I remember him telling me that him and his siblings made so many batches to get it just right. Growing up during the depression, they buried the bad batches so they wouldn't get a whipping from my grandma for wasting...lol.
- rubybean77 said...
We made this gravy with biscuits this morning! FABULOUS! You have such GREAT recipes. I love coming to your site to check out my favorite recipes.
- Willy said...
I was born and raised in Oklalhoma but haved lived in Louisiana for 49 years, having at one time lived in West Texas. Cream or sawmill gravy was and is a standby for my family. I even had to teach a bonifide Cajun how to make it as he worked offshore and said they didn't know how. He now makes it on a regular basis when home. My 9 year old grandson has requested that I make him some, but since losing my husband I don't buy the bulk sausage much any more (can't tolerate the spices). Everytime he comes he asks again "Did you buy sausage?" and he is in luck as I did buy some today and already have the meat and flour mix ready when he gets in from school. Son-in-law loves it also. It is goooooooood!!!!!! Anyone that doesn't like it is just good food deprived.-------willy
- Anonymous said...
I recently found your website when once again searching for a flour tortilla recipe likes the ones we ate growing up in Corpus Christi Texas. Your's was a close as I have ever come and the whole family enjoyed them, even, as my mom calls him, my "yankee husband". Now I'm reading about cream gravy, we ate it on everything, I had forgotten about eating it on rice as a child. Can't wait to try the chili gravy or tacos or make some chicken fried steak. I live in chicago now and the "Tex Mex" here is more Mex or American than "Tex" and bland bland bland.
Thanks your your recipes and the memories.
- Anonymous said...
Thanks for the info. I have been living in the Philippines for a few months and have been craving my comfort food from back home in Houston. Now tonight I can enjoy my cream gravy.
- Sheena said...
I am also a Homesick Texan. And oh how I miss Chicken Fried Steak. But thanks to your delicious recipe I can make it at home, here in Idaho. Thankyou so much. And I hope you don't mind I posted it on my blog along with a link to yours. Thanks again for your delicious recipes.
- Anonymous said...
Wow. I was looking on the internet to see if I could find out why the last batch of cornbread fell apart that I made tonight. Since then, I have been on here for over an hour looking at all your wonderful recipes. You are a wonderful writer and can truly express yourself and your recipes happy, merry way. Thanks!
- email@example.com said...
Forgot my recipe cards in Nevada and have to make chocolate pie in New Mexico today ... your gram's is almost identical to what I worked out years ago ... but had to check the cream gravy recipe ... just like my sister always made ... and had CFS with the gravy at the Cracker Barrel yesterday (for breakfast) in Albuquerque and was great as always. Thanx for the great web site.
- Rick said...
For the most part, California knows nothing of cream gravy. Mostly what we see in eateries is paste with pepper.
One spring day I took a bike ride and ended up seated in a small town diner halfway between the Santa Clarita Valley (my home) and the Pacific ocean - 60 miles. Yes, my rear was sore. I watched plates being shuttled from kitchen to table and saw what looked like the most amazing chicken fried steak and gravy whiz by. The steak was so-so but the gravy was special. I sat down with the owner who was not too keen on sharing her secret but I wore her down - and threatened not to leave until enlightened.
The secret ingredient-- instead of milk she was using sour cream. Sounds sacreligious but lemme just say it really was a bit of heaven.
- Ashlie said...
Thanks so much for posting this! (Yeah, a few years late, but I just found it!) I never made gravy until about a month ago when I used your recipe -- my first roux, too! I looked up your recipe again today and had to comment since it was even better today than before. The first time it was super runny, had to cook it down. This time I doubled the flour and oil and it was almost too creamy, but it was phenomenal. Thanks so much, from another homesick Texan.
- Anonymous said...
Being from the S.E. U.S of A, I have to say, we too, use this yummy concoction of love to smother everything...it's a staple in every household, from Granny's Sunday Dinner table to a blanket for scrambled eggs...Thanks for sharing your Tex-Mex food roots...I love the taste of Tex mex even more than original Mexican..there's something very earthy and good about Tex-Mex, rather than so hot you can't taste anything after about 3 seconds!
- Transplanted to OH said...
I was raised in TX (Ft. Worth), now living in Cleveland, OH. I so miss all of the wonderful Southern favorites that I grew up eating. My Grandma always made the best cream gravy. From what I can tell, your recipe is very similar to hers...the only difference is that, along with lots of black pepper, she always added a touch of sugar. Yum! Especially on rice! OK, now I have to go make some!
Thank you for sharing!
- Anonymous said...
I've used recipes on your site a couple times when I was at college in Indiana and wanted something fun to cook up for friends but had went through my cookbooks from at home.
Now I'm living and France and your recipes for things like gravy and biscuits are a lifesaver since I'm having to learn how to many EVERYTHING from scratch (even pancakes are harder without bisquick!)
Thanks for providing great recipes (like "american biscuits" and "that sauce" since there is no french word for gravy) that remind me of home and that allow me to share a bit of Texas with my new European friends!
- Mindy said...
Just found your blog and it's bringing back some tasty memories (born and raised in Louisiana, college in Houston, now living in Germany). I remember one of my favorite breakfast treats as a kid actually came from a supermarket deli which served up white gravy with chunks of pan sausage over potato logs--giant Cajun-spiced battered french fries. It was sort of like a combination of chicken fried steak and mashed potatoes.
- gene said...
I have three sisters, I can make better cream gravy better either of the, it is as good as moms and dad (who eats it w/ a little Texas Pete) can not tell the difference...me being a simple guy from Tenn that is going some..
- Pappa Hobbit said...
Like was said before the best thing for this sort gravy to be served with is a bowl, spoon and a big batch of leave me alone. While I've had some very good country gravies in Texas; the two best country gravies I've ever had were made by my late grandmothers one was German and the other French Canadian
- Anonymous said...
Ok so did I tell you that your cream gravy recipe is foolproof? It comes out perfectly every time I make it. I must also you tell that it doesn't last long and I usually catch someone in my household using a lone piece of Mrs. Baird's bread and sopping up the very last little bits. I'd say that's a winner. Wouldn't y'all?
- pls1911 said...
This is as perfect recipe as any I've seen published.
A great variation is to use sausage drippings.(one fresh minced jalapeno fired a couple of minutes adds a flavorful little kick too)
I "pre-roast" my flour to a medium brown and set aside.
Then, I deglaze the good stuff from the pan bottom using half a cup of black coffee, then follow the rest of your routine.
Heaven is your fresh biscuits, baptized with this Holy mix!
- Alyssa Massingill said...
Thanks for the gravy recipe! I too am a homesick Texan (living in Spain) and introduced my houseful of Spaniards to it. I put mine on toast and bacon, others on fried calamari and croquettes. To each its own! They loved it. What a great taste of home.
- jason said...
ahh ty finaly made a good gravy my french inlaws liked it as well on some mashed taters its crazy how many of us texans live away now im from houston area live in the sounth of france 8 long long years now i do go back once a year thou have a grr8 1
- icharlotte said...
I just found this post and wanted to let you know that the reason you didnt get cream gravy in Alabama is because we call it "milk gravy". Same recipe, different name. I'm living in TX now and when I made it for my born and bred Texan husband he acted like he didnt know what it was! Come to find out he was raised on the very white kind, while mine looked more like yours. :D
- iloverefriedbeans said...
I'm from an obscure little country called Malaysia. We just had a meal at a restaurant that served us gravy on fries, gravy on mashed 'taters and gravy on biscuits. We liked it a lot but my wife freaked out after the third dish arrived with the same gravy on it. Now i know how to explain what it is, why it ain't brown, and why its on everything! Thanks for your illuminating post.
- Mike said...
After reading your post I see why your gravy is brown-ish. My grandmother always told me never to burn the roux. She instructed me to add the milk to the flour just after it stopped foaming and right before it started to brown. Also cooking the gravy in the cast iron skillet will lend a slight brown coloring to it as well. When the flour browns too much you will also get an acidic flavor to the gravy, but if you do it like my grandmother instructed the sweetness of the milk still comes through. LOL my grandmother didn't like fresh ground pepper, it got stuck in her teeth so she always made me use the canned fine pepper. I still use it to this day for family functions.
- Kaye said...
As a transplanted Texan (once a Texan always a Texan ), I grew up on my Mom's cream gravy.
Another thing she did to make a "meal" was to fry a jar of chopped chipped beef in the fat (in her case she used butter), mix in the flour, cook that for a while and then add the milk.
I still do this whenever I want something quick and easy for dinner. That's what we are having tonight!
Boy do I miss Texas!!
- donny said...
Made your cream gravy, biscuits and chicken fried steak tonight. It was great! Reminds me of my grandmothers. And I am also a "homesick Texan"
- Casie said...
you totally saved my morning bland biscuit conundrum!! Thanks!!
- Sarah S said...
Amazing! I ran into your site when trying to confirm this morning that I still remember how to make the cream gravy my mother taught me back in Texas, and I'm so glad I found your blog. I always wanted to live in New England, but I didn't realize how much I'd miss the food I grew up on. Your collection of recipes with the Texas spin are just what I've been longing for. Thank you!
- Barbara | Creative Culinary said...
I haven't made a cream gravy in years until today. As much as it saddens me that my daughter Lauren wasn't here today, there were some benefits.
Giblet cream gravy with a touch of sherry. She turns her nose up at giblets so I defer each year and make what she likes.
Now I'm going upstairs with my bowl of giblet soup...err, gravy. (OK I won't, but I could.)
- lacey said...
Thank you so much for this recipe! My grandmother made it in a cast iron skillet when i was a little girl. I have the best memories watching her make her gravy and eating it with biscuits. I never learned how to make it and regreted to get it from her before she passed away. I was so excited when i found it on here!
- Lone Star Mama said...
Hello. My name is Christine and I am a Texan who cannot make cream gravy. I watched my mom make it on a weekly basis, but never made it on my own. Nowadays, my husband makes such a killer gravy that I've always just left it to him (along with the chicken friend steak). Perhaps it's finally time to pick up the cast iron skillet...
Thanks for making it look so easy!!!
- Anonymous said...
when I was growing up in Tennessee, my mother fried bacon, used the bacon drippings to fry eggs for Daddy, and made cream gravy from the drippings that I ate over plain white bread. Mother always said she couldn't make good biscuits so they were not part of the scenario.
- Cristy said...
Great post! I love gravy. My dad taught me how to make it. We would make cutlets from the backstrap of deer fry them up and make gravy. Now that was heaven.
Also I always use butter when I don't have pan drippings on hand.
- Rich said...
I grew up in the Chicago area, where chicken fried steak and cream gravy are not even on the radar. And it's usually with sausage cream gravy which I don't care for. I finally got down to Texas in 2008 and had a great chicken fried steak with sausage-less cream gravy in San Antonio. This past weekend, I had chicken fried steak 4 times (at 4 different places) in Tulsa and Vinita, Oklahoma. All great and all with a cream/milk gravy. I can't wait to make it at home soon. Thanks for sharing!
- Yvette said...
I'm surprised by how many say they were in California and couldn't find cream gravy and met people who don't know what it is. Cream Gravy is a main gravy at many of our diners including IHOP and Denny's. Biscuits and gravy is on almost every menu here no matter where you are in California. And more than half of California are from else where in the country and probably grew up on cream gravy. I've lived here for 42 years and never met a person who didn't know what it was and I have never gone to a diner here that didn't serve it with biscuits or chicken fried steak.
- Anonymous said...
Born and raised (ok reared) in South Texas, except for 8 years and 3 Submarines, ain't left. Those were 8 awful Texas food missing years. BBQ, TEX-MEX, and CHICKEN FRIED STEAKS deprived years. To me, putting cheese on tacos was a sad Yankee or Californian horror.
Anyway thanks for the grand article.
MARCH 6 1836 never forget!!!!
- Anonymous said...
Fascinating to think that brown gravy is possibly perceived as rich people's fancy food! Trust me, folks who make it also got their recipes from grandmothers and great-grandmothers in the Depression. The brown-ness just comes from browning butter and using roasted bones and/or roasted vegetables with water to make a stock. If you have pan drippings, don't you have bones and stuff?
- CateyBeth said...
Native Texan here, going back generations to before the Civil War. I've now been in Chicago for five years, and live in the city. The first time I ate at the pub at the end of my block, I ordered their chicken strips and asked for gravy instead of the bbq or ranch they were offering. Of course, they brought me a side of brown goop. I asked if they had cream gravy, but they'd never heard of it. I Googled "cream gravy," and the first website listed was yours. I've been a fan ever since.
I've since learned to make my own cream gravy and guacamole, and learned to love tacos with cilantro and onion instead of lettuce and tomato. Sadly, I still have not mastered the art of cheese enchiladas, nor have I found any that satisfy me quite like the ones back in Texas. But, my endeavors shall continue...
- Anonymous said...
I'm a seventh generation Texan whose folks came over with Stephen F. Austin's first 300 settlers. One my "greats" is said to have helped hide the cannon at Gonzales. My family is almost ridiculously Texan, and I'm quite proud.
As Steinbeck said, "Texas is the obsession, the proper study, and the passionate possession of all Texans." I think you've definitely held up your end of the bargain and I am so delighted to have found a site filled with other proud Texans. Thanks for all the hard work you've shared with us.
- Anonymous said...
As a multi-generational Texan, I can honestly say the white gravy is a significant part of our culinary culture. Breakfasts of biscuits, pan sausage and scrambled eggs, with pepper cream gravy over everything. Chicken fried steak (a tenderized beef cutlet double dipped with egg/milk and flour) and crisp French fries both smothered in cream gravy, even a thick slice of toast with a corned beef and onion and potatoes hash... Smothered in the gravy. And the gravy itself is great for dipping chicken tenders, tater tots, Texas toast, or venison medallions from the back strap. Cream gravy is right up there with Gebhardt's chili gravy, Frito pies, and bar-b-qued briscuit in the Texas fine cuisine category.
- Kimberly H said...
Oddly enough, there is a mom and pop restaurant around the corner owned by Greeks that make a fabulous pepper gravy (what I call Texas Cream Gravy). I couldn't believe it the first time it showed up on the menu... I haven't ordered anything other than the Chicken Fried Steak with extra gravy since. Lol. I've been gone from Texas for 18 years but my taste buds still miss home.
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text:
AGM: Wednesday 27th March 201322-Mar-2013
The Board of Sussex County Cricket Club look forward to welcoming members to the Club's Annual General Meeting. This will take place on Wednesday 27th March 2013 at The BrightonandHoveJobs.com County Ground, Hove. The AGM will begin at 7.00pm in The Montefiore Hospital Boundary Rooms.
The formal meeting will be followed by an open forum when members will have the opportunity to raise topics and ask questions of Keith Greenfield (Cricket Performance Manager), Jim May (Chairman) and Zac Toumazi (Chief Executive).
Members have been sent copies of the annual report and accounts which incorporates the agenda for the AGM .
Please note that revised Minutes of the AGM of 15 March 2012 together with the Club Rules, which were updated after the last AGM, are available via the website by clicking HERE

subset: commoncrawl


text: UAH TESTING SERVICES JOINS PEARSON VUE NETWORK TO OFFER ACCESSIBLE AND SECURE CERTIFICATION TESTING HUNTSVILLE, USA, AL – APRIL 29 2013 – UAH Testing Services has signed an agreement with Pearson VUE, the computer-based testing (CBT) business of Pearson, to test candidates pursuing key industry certifications from leading IT programs, such as Cisco, CompTIA, EMC, HP, LPI, Oracle and VMware. Pearson VUE believes testing and certification is at the heart of the learning experience, and UAH Testing Services will play its part by offering accessible and secure testing to candidates. Pearson VUE's advanced system administers exams on behalf of hundreds of businesses, boards and organizations around the globe through the world's largest most secure test center network. The system enables candidates to register and reschedule their tests online or through a Pearson VUE call center. The list of certification tests available from test sponsors through the Pearson VUE system is continually growing. Test results are quickly transmitted back, ensuring the candidate's certification status is promptly updated. Pearson VUE delivery of exams has continued to increase rapidly in recent years, with the company delivering 10 million exams in 2011. To find out more about Pearson VUE, please visit www.pearsonvue.com To find out about Pearson VUE testing at UAH, what exams are offered and how to schedule, please click here!


text:
Next week, I'm rolling out the latest version of our annual trade value series. Before we get into this year's list, though, I think it's instructive to look back at where players were ranked a year ago, and see if there are any lessons to be learned from the placement of various players. I would rather learn from history than repeat it. Let's just start with the list itself. Ranking Player Position Team 1 Mike Trout OF Angels 2 Bryce Harper OF Nationals 3 Andrew McCutchen OF Pirates 4 Evan Longoria 3B Rays 5 Giancarlo Stanton OF Marlins 6 Ryan Braun OF Brewers 7 Matt Kemp OF Dodgers 8 Stephen Strasburg SP Nationals 9 Jason Heyward OF Braves 10 Jose Bautista OF Blue Jays 11 Troy Tulowitzki SS Rockies 12 Buster Posey C Giants 13 Jered Weaver SP Angels 14 Justin Verlander SP Tigers 15 Brett Lawrie 3B Blue Jays 16 Clayton Kershaw SP Dodgers 17 Felix Hernandez SP Mariners 18 Miguel Cabrera 3B Tigers 19 Madison Bumgarner SP Giants 20 David Price SP Rays 21 Gio Gonzalez SP Nationals 22 Mike Moustakas 3B Royals 23 Justin Upton OF Diamondbacks 24 Matt Moore SP Rays 25 Jason Kipnis 2B Indians 26 Joey Votto 1B Reds 27 Carlos Gonzalez OF Rockies 28 Jurickson Profar SS Rangers 29 Dylan Bundy SP Orioles 30 Ian Kinsler 2B Rangers 31 Chris Sale SP White Sox 32 Mark Trumbo 1B/OF Angels 33 Austin Jackson OF Tigers 34 Dustin Pedroia 2B Red Sox 35 Pablo Sandoval 3B Giants 36 Jay Bruce OF Reds 37 Wil Myers OF Royals 38 Matt Wieters C Orioles 39 Alex Gordon OF Royals 40 Johnny Cueto SP Reds 41 Starlin Castro SS Cubs 42 Yu Darvish SP Rangers 43 Adam Jones OF Orioles 44 Matt Holliday OF Cardinals 45 Ben Zobrist 2B/OF Rays 46 Robinson Cano 2B Yankees 47 Alcides Escobar SS Royals 48 Matt Cain SP Giants 49 Yovani Gallardo SP Brewers 50 Elvis Andrus SS Rangers Players Whose Stock Has Fallen Significantly Braun (#6), Kemp (#7), Weaver (#13), Lawrie (#15), Moustakas (#22), Upton (#23), Bundy (#29), Kinsler (#30), Trumbo (#32), Wieters (#38), Cueto (#40), Castro (#41), Escobar (#47), Gallardo (#49), Andrus (#50) There are basically two types of players on that list (with Braun and Kinsler being the notable outliers): pitchers who got injured or have seen their stuff decline and young players who just haven't hit much since the list was published. Pitcher injuries are a fact of life, and short of just leaving out every hurler, I'm not sure there's much to be learned from there. Jered Weaver's contract probably got too much weight in pushing him ahead of younger pitchers with better stuff, but Weaver had been terrific in the first half of the year, and there's only so much we can do to forecast future pitcher health. The young hitters, though, might tell us something. In pretty much each case — Trumbo excepted — they are guys who could be terrific players as long as they hit at even an average level. They played up the middle positions or were terrific corner defenders, and they were almost universally elite prospects who showed real offensive potential in the minors. They were at a point in their aging curve where improvement could be expected, and they were already good players who looked like they could become great ones if the bat took a step forward. Instead, the bats have either stagnated or gone backwards, and this group is a reminder that young players don't all improve at the same rates, and a league average hitter in his early 20s is a league average hitter because he's showing some kind of offensive deficiency, which may or may not improve. There's a reason that hitters are the hardest things to scout, because there's a lot of things about hitting that aren't physical, and only become apparent with experience. This year, I'm probably going to grade players of this type a little more conservatively. The best players in the game are those who can play premium positions while also hitting, but it also can be difficult to look at young players at premium positions and figure out just which ones are indeed going to hit. Players Whose Stock Has Risen Significantly Posey (#12), Hernandez (#17), Gonzalez (#27), Darvish (#42) This is inherently a much shorter list, because time erodes a player's trade value by taking away a year of team control — which is often at a well below market salary — and moves the player closer to free agency. Most players on the list are going to lose trade value every season unless they show real improvement over the past year, or sign a new contract that is far enough below the market price that it improves their value as an asset. Posey and Hernandez both signed long term deals that bought out a bunch of free agent years, and while both extensions were pricey, they're now elite players under team control for many seasons, with free agency no longer looming as a potential escape route. Gonzalez, at age-27, is having his best season yet, while Darvish has shown better command and has pitched more like the #1 starter Texas expected than he did in the first half of last year. Beyond that, though, the big jumps come from guys who didn't make the list last year. We'll talk more about those guys next week. Overall Takeaway While you'll always look back and wonder why you missed something that seems obvious in retrospect, overall, I'm fairly happy with last year's list. The most significant change in the evaluation process was to penalize star players on big contracts much less than I had in previous versions — all the money flowing into the game has made these players much more valuable — and in general, I think those guys have held their value pretty well. With most Major League teams now having access to decent sized revenue streams and the rise of the long term extension for elite players, it's no longer so easy to purchase high quality talent in free agency, so trading for an impact player with long term control — even at high salaries — is more appealing than it used to be. Of course, guys like Matt Kemp show the downside of this kind of player. A year ago, he looked like one of the game's very best players, signed to a below market deal that covered most of the seasons which he should be expected to produce at a high level. A year later, he's costing the Dodgers $20 million per year to play like the replacement level outfielder when he's not on the DL. Kemp's value has plunged over the last calendar year, to the point where a guy who almost made the top five last year is on the bubble for this year's list. Basically, there is no such thing as as a risk free asset. Everyone gets hurt, and even great players can stop playing like great players with little or no warning. When evaluating a player's trade value, teams have to make the best bets they can, but the failure rate of even the best assets reminds us how unpredictable baseball really is.
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ICC T20: Wright and Joyce in warm-up runs17-Sep-2012
Sussex's Luke Wright hit 35 from 29 balls this morning for England as they warmed-up for the defence of their ICC World Twenty20 crown with a narrow 9-run win over Australia.
He put on 88 with Alex Hales as the pair inspired England to a total of 172 for 6 from their 20 overs as the Nondescripts Cricket Ground in Colombo, ahead of their tournament opener against Afghanistan on Friday.
Mike Hussey struck 71 from 51 deliveries for the Aussies but he couldn't see them home as they fell nine runs short.
There was also Sussex interest at the Moors Sports Club in Colombo as skipper Ed Joyce hit 39 from 36 balls for Ireland in their 5-run warm-up win over Bangladesh.
Paul Stirling top-scored with 71 for the Irish as they reached 164 for 6, whilst three wickets for Kevin O'Brien ensured they narrowly managed to defend the total.
Image: Luke Wright gets inventive at England beat Australia by nine runs this morning (Getty)


text:
WINTER: More runs for Machan in Scotland's South African tour19-Oct-2012
Sussex's young left-hander Matt Machan is currently touring South Africa with Scotland and has been in fine form with the bat again this week, as he hit 91 in their three-day fixture with the North West Dragons.
He qualifies for the associate nation through his Scottish mother and with the change in the ICC laws allowing players with parents from north of the border to represent them, despite not being born in the country, he has been selected for them to tour this winter.
His knock of 91 came as Scotland reached 387 for 9 at the close of play on day one against the Dragons at Witrand. The hosts went on to declare 41 runs short of their score by the end of the second day, with the tourists resuming today 5 without loss overnight.
Machan said of the tour so far, "It has been intense and it has been a good week getting to know everyone. It's been quite different for me, having been at Sussex through the age group system and now I've got to get to know some fresh faces but the lads have really welcomed me in.
"It is always nice to score runs, but especially in a new environment when people don't know much about you. It's good to get some time in the middle.
The tour lasts until early next month and Machan, who hit a century in their first three-day affair against the same opposition last week, will be looking to make an impact in the 50 and 20 over matches which begin against the Combined North West XI on Tuesday.


text:
�The allocation of slots within a tape library in an arbitrary manner
�Ability to define and exclude sets of tape cartridge slots from use
�Ability to write concurrent, non-interleaved data streams to multiple tape drives within a tape library.
�Ability to write to multiple tape libraries attached to the server.
�Support of variable block mode to allow modern tape drives to achieve their maximum performance potential.
�TapeAlert� to monitor and report connectivity issues, dirty tape drives, bad tape drives, and bad tapes
�Alerts users to manually insert a cleaning cartridge into a standalone tape drive
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All Syndicate Bank branches in Kota District with IFSC Code
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Branch wise list of SYNDICATE BANK in KOTA
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Syndicate Bank has the following branches in Kota district. List as follows, Kota Nayapur, Kota Subzi Mandi Rajasthan , Ramganj Mandi. Indian Financial System Code, Magnetic Ink Character Recognition, SWIFT Code, Address and Contact number are listed.


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CLIFF: Military Wives Choirs to support Cliff Richard at Hove21-Feb-2013
The Military Wives Choirs, made up of the wives, girlfriends, mothers and daughters of our British forces, will be supporting none other than Sir Cliff Richard O.B.E at his Still Reelin' and A-Rockin' summer show, when he appears at The BrightonandHoveJobs.com County Ground, Hove on Saturday 15th June 2013.
The group first found fame on the hit BBC series The Choir, selling over 550,000 copies of the hit single Wherever You Are in a week. Today, there are over eighty choirs located at British military bases in the UK, Germany, Cyprus and the Falkland Islands. And now, the Military Wives Choirs are set to make this fast-selling tour a once-in-a-lifetime event for fans all over the country. Several of the Choirs from across the country-wide network will perform on the seven dates, starting in Yorkshire and ending in Devon and they will be singing many of their best loved number one selling hits.
Jo M, whose husband is currently serving in Afghanistan, says: "We can't wait to be part of the show and have all been so excited since we were asked to support Cliff - he's a true British icon who clearly loves his fans. We're so excited to be working with such a legend!"
Cliff Richard is Britain's most successful artist with over 250 million record sales worldwide and over 120 top 40 hits. He's a star of the screen with films like The Young Ones and Summer Holiday. He's gained millions of loyal fans, and has a place in the UK Music Hall of Fame for his outstanding contribution to British music.
Even with these impressive accolades, Sir Cliff is tremendously excited to be performing alongside such a worthy cause. "These women make a silent sacrifice every single day they're away from their loved ones who are serving their country. I'm so honoured to be welcoming them on the Still Reelin' and A-Rockin' series of concerts this year."
Tickets are available to purchase via Seetickets.com, and a charitable donation made by the promoter will go to the Military Wives Choirs Foundation which brings women in the military community closer together through singing.
Hospitality options for the event are available directly from Sussex County Cricket Club and for more information please call 0844 264 0201 to speak to a member of the SCCC Commercial Team.


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Foster Families Take Center Stage
This summer, NPR is taking a closer look at media for kids, taking it as seriously as what's offered to adults. Our first piece looks at a new show starting Monday night on ABC Family.
The Fosters could not be more literally named. It's about a foster family with two moms: one black, one white. They're parenting a houseful of teenagers— biological, adopted and fostered, from different cultural and ethic backgrounds. The first episode begins with a new kid, Callie, stumbling into the family, bruised physically and emotionally by the foster care system's inadequacies.
But is The Fosters realistic? I watched it with a real foster family in Washington, D.C.
"Oh God. A hundred percent," says Jamie Smith, an 18-year-old foster kid who sat riveted though the show with her friend Robert Garris and his two foster moms, Meg Gibbon and Angela Pelletier. All of them appreciated how the show handled foster kids' conflicted feelings about their birth parents as well as its sensitive depiction of showing up in a strange home, not knowing where you'll sleep, and even coping with abuse.
Naturally, The Fosters doesn't get everything right. Gibbon and Pelletier snickered a little about Callie's bureaucracy-free entrance into the family.
"The reality is, if they adopted the other kids five years ago, they're not still a certified foster home," Gibbon notes.
"They could have recertified, though!" Smith countered. But 17-year-old Garris disagreed. "Thirty hours; they didn't do all that."
It's safe to assume no one wants to watch a show about the drama of getting recertified. But the foster care system is filled with intensely moving stories of conflict and messy emotions. So why haven't there been more movies and TV shows about it?
"I think it's hard for us as a culture to look at the ways that we're failing," reflects one of the show's creators, Peter Paige. "We're failing some kids. There are kids without homes. How is that okay?"
You might remember Paige from his role as Emmett Honeycutt in the Showtime series Queer As Folk. He and co-creator Bradley Bredeweg were originally interested in creating a show that would star him as a gay dad. But there are plenty of gay dads on TV right now in Modern Family and The New Normal. Paige serves on the board of the Los Angeles Gay and Lesbian Center, and it was there he learned about a program for gay foster kids.
"I'll never forget the day you came back and told me about it," remembers Bredeweg. "And you got emotional, which in turn I got emotional and it sort of forced us to move in this direction."
They two sold the concept of a multicultural foster family to ABC Family. Jennifer Lopez, the singer, signed on as an executive producer. Joanna Johnson was a logical choice to run the show. She's a lesbian mom in a multicutural household — she's white, her wife is Latina and their two adopted kids are biracial. She says The Fosters is filled with details from her home life, like a moment when the moms have had a hard day. They're in bed, back to back, too tired to talk. Then one reaches out and they just hold hands.
"Which is a moment that happens sometimes," Johnson says. "When you're so spent from all the energy you give to your children and work and life and you need your space but just want to be connected."
(Side note: Johnson has a parallel career as an actor with a long-running recurring role on the soap opera The Bold and The Beautiful. She played twins, then one of the twins died, then the other became a lesbian mom. "Where'd you get that idea?" Johnson says she cracked to the show's producers when that particular development was introduced.)
Among foster child advocates who've seen the show already, Susan Punnett found The Fosters completely compelling. "I watched it twice, actually," she says. "I got totally hooked."
Punnett runs a group called Family and Youth Initiative that connects foster teenagers with potential adoptive families. She says she's used to seeing kids without families vilified in popular culture, as in the 2009 movie Orphan, or simply ignored. She believes The Fosters provides a more nuanced view of older kids in foster care, and what it's like to parent them.
"There's an assumption that they're difficult," she says. "That it's too late to mold them, to turn them into who we think we want our children to be."
But, Punnett says in fact, older kids can be especially loving. They don't take love for granted. Often she says, they're desperately hungry for it. 17-year-old Robert Garris says it wasn't something he expected when he moved in with his current foster parents, Angela and Meg.
"Having so much — people care for you. I never had all that," he says. "Sometimes it's overwhelming. It's also good."
His friend Jamie Smith says The Fosters illustrated something important: "That it's okay to be in foster care, and it's okay to be foster parents."
By the way, Smith added, if The Fosters' producers ever need real foster kids for special guest appearances — they can just call her and her friend Robert Garris. They're available.
From NPR News, this is ALL THINGS CONSIDERED. I'm Audie Cornish.
And I'm Robert Siegel.
This month, NPR is putting a special focus on media for young people, from animated movies for toddlers to playground equipment for schools, to this next story about a TV show that premieres tonight on the ABC Family Channel. It's called "The Fosters," and its main character is someone you don't often see on screen, a teenager in foster care. She ends up in a family with two moms: one's black, one white. They are ready have a biological son and two adopted Latino children.
NPR's Neda Ulaby watched the show with a real foster family.
NEDA ULABY, BYLINE: "The Fosters" is supposed to be just as relatable as the Cleavers.
UNIDENTIFIED WOMAN: Did you take your pill, sweet knucklehead?
UNIDENTIFIED MAN: I'm on it.
UNIDENTIFIED WOMAN: Really, like you're on the toes? Let's go. Let's go.
ULABY: It's a typical morning chaos in the Foster household, teenagers gulping down breakfast, parents rushing to get to work.
UNIDENTIFIED WOMAN: Backpack. Backpack.
UNIDENTIFIED CHILD #1: Yeah, I saw...
UNIDENTIFIED WOMAN: Everybody give me a yes.
ULABY: Then an interloper shovels in. Callie is the new foster kid. She's sweet faced, shell-shocked and surly. She beelines for the coffee. The family is horrified or thrilled by this challenge to the rules.
UNIDENTIFIED MAN: Can I have some coffee, too?
UNIDENTIFIED WOMAN: No.
ULABY: That's a completely relatable moment for a real foster family watching the show right now in the Washington, D.C. living room.
JAMIE SMITH: Kids can't have coffee.
ULABY: Eighteen-year-old Jamie Smith is a foster kid hanging out with her friend Robert Garris and his two foster moms, Meg Gibbon and Angela Pelletier. Smith says the show nails what it's like, as it's called, to be in-care.
SMITH: I gave it a hundred percent.
ULABY: Like the way the show handles the kids' complicated feelings about their birth parents.
MEG GIBBON: The fact that they had that in the show felt real to me because it's his issue. We see you guys struggle with that, right?
ULABY: It has been a struggle for Jamie Smith.
SMITH: When I was younger, around like 11, my mom and I would do visits every week. She was a little bit on some other stuff. So she was having a struggle and she was in rehab.
ULABY: On the show, the idea of meeting their biological mom is a problem between the two adopted siblings.
UNIDENTIFIED CHILD #2: See, I knew you wouldn't understand.
UNIDENTIFIED CHILD #3: You want me to understand that this woman is a monster? She abandoned us. She left us.
ULABY: And she bails in this episode when it's time to meet her daughter. Jamie Smith can relate.
SMITH: I've had that exact same experience where I'm crying 'cause I was very upset that my mom would not show up to the visits. I mean, week after week, it was very disappointing. So that was definitely a realistic point.
ULABY: Also realistic: How it feels for Callie, the main teenager on the show, to arrive in a strange home not knowing where she'll sleep.
UNIDENTIFIED WOMAN #1: Do you have a toothbrush?
MAIA MITCHELL: (as Callie) No, I don't have a toothbrush. How would I have gotten a toothbrush?
ULABY: Or the bad foster parents like the one she used to live with.
MITCHELL: (as Callie) I mean, he used to hit me all the time. But, you know, whatever. Nobody seemed to care much about my side of the story.
ULABY: That reminded 17-year-old Robert Garris of living in a home where he and his little brother were treated differently from the family's biological kids.
ROBERT GARRIS: They would let the other kids eat before us. They would let the other kids hit on us and stuff.
ULABY: Now, the show does not get everything right. This real foster family gets a little nitpicky when it comes to the bureaucratic details.
GIBBON: Yeah, and the reality is if they adopted the other kids five years ago, they're not still a certified foster home.
SMITH: I mean they could've recertified though, 'cause Courtney and Tom...
GIBBON: But you have to do 30 hours every - I mean that's a lot of time.
GARRIS: Yeah, and they didn't do all that.
ULABY: OK, nobody wants to watch a show about the drama of getting recertified. But the foster care system is filled with incredible stories of conflict and messy emotions. It seems like a natural fit for television, so why haven't there been more movies and TV shows about it?
PETER PAIGE: I think it's hard for us as a culture to look at the ways that we're failing. We're failing some kids. There are kids without homes. How is that OK?
ULABY: That's Peter Paige, who created this show, "The Fosters," with Bradley Bredeweg. Paige starred in the Showtime series "Queer As Folk." And originally they were thinking about doing a series about gay dads. But there are plenty of gay dads on TV right now. And then, Bredeweg says, they accidentally learned about a program in L.A. for gay foster kids.
BRADLEY BREDEWEG: And I'll never forget the day you came back and told me about it. And you got emotional, which in turn I got emotional and then it sort of just - it forced us to move in this direction.
ULABY: They two sold the concept of a multicultural foster family with two moms to ABC Family. Jennifer Lopez, the singer, signed on as executive producer. The show runner is Joanna Johnson - logical; she's a white, lesbian mom with a Latino wife and two adopted biracial kids. She says she takes millions of details from her own life and puts them into "The Fosters."
JOANNA JOHNSON: There is a moment in one of the episodes where the moms have had, you know, a hard day with the children.
ULABY: They're in bed, too tired to talk. Then, one reaches out and they just hold hands.
JOHNSON: With their backs to each other, which is a moment that happens sometimes when you're so spent from all the energy you give to your children and work and in life that you just kind of need your space but you still want to be connected.
ULABY: It's the moments like that that sold the show to Susan Punnett. She runs a group that connects foster teenagers with potential adoptive families.
SUSAN PUNNETT: I watched it twice, actually. And I got totally looked.
ULABY: Punnett says she used to seeing kids without families vilified in popular culture or just ignored. She says this show, "The Fosters," gives a more nuanced view of older kids in-care.
PUNNETT: There's an assumption that they're difficult; that it's too late to mold them, to turn them into sort of who we think we want our children to be.
UNIDENTIFIED WOMAN #1: I would really like you to understand how this, tonight, could have ended very, very badly.
MITCHELL: (as Callie) So do you want to send me back to juvie?
ULABY: In fact, Punnett says older kids can be especially loving because they don't take love for granted. Often she says that they're desperately hungry for it.
UNIDENTIFIED WOMAN #1: You're not disposable, Callie. You're not worthless.
ULABY: Seventeen-year-old Robert Garris says it was not something he expected when he moved in with his current foster parents, Angela and Meg.
GARRIS: Having so much people care for you, it's like I never had all that. Like, so it sometimes weird and it's so overwhelming. But I know it's also good.
ULABY: This family got a little teary while watching the ABC Family show, "The Fosters." Eighteen-year-old Jamie Smith says that's because it illustrated three things she does not see enough of on television.
SMITH: That it is OK to be in foster care. And that it is OK to be foster parents. And that it is OK to show your emotions.
ULABY: Smith would also like "The Fosters'" producers to know if they ever need real foster kids for special guest appearances, just call her and her friend Robert Garris. They're available.
Neda Ulaby, NPR News.
SIEGEL: As we mentioned, that story is part of a series this month exploring all kinds of media for all kinds of young people; teenagers and mobile apps, classic books and building toys for kids, and music for the multilingual.
JOSE-LUIS OROZCO: (Singing in foreign language)
UNIDENTIFIED CHILDREN: (Singing in foreign language)
OROZCO: (Singing in foreign language)
UNIDENTIFIED CHILDREN: (Singing in foreign language)
OROZCO: (Singing in foreign language)
UNIDENTIFIED CHILDREN: (Singing in foreign language)
OROZCO: (Singing in foreign language)
UNIDENTIFIED CHILDREN: (Singing in foreign language)
SIEGEL: That's Jose-Luis Orozco who has been performing for kids in Spanish and English for decades. We'll hear for more from him on MORNING EDITION.
OROZCO: (Singing) Very well, I thank you.
UNIDENTIFIED CHILDREN: (Singing) Very well, I thank you.
(Singing) How about you?
(Singing) How about you?
(Singing) Today is Sunday.
(Singing) Today is Sunday.
(Singing) How are you?
(Singing) How are you?
(Singing) Very well, I thank you.
(Singing) Very well, I thank you.
CORNISH: This is NPR News. Transcript provided by NPR, Copyright NPR.


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BROWNIE'S BLOG: The latest from Perth07-Jan-2013
It is with a touch of sadness that I wish you all a Happy New Year from Perth. As you will all be aware it has been a sad couple of weeks for cricket, and in particular cricket in Sussex. With the passing of Tony Greig and Christopher Martin-Jenkins, the game has lost two great characters and two great commentators. I have been listening to Tony Greig's commentary since I can remember and his distinctive voice, sense of humour and great personality will be missed when watching and listening to Channel 9's coverage of the Ashes. It was the passing of Christopher Martin-Jenkins though that brought sadness on a more personal level as I had the pleasure of meeting one of cricket's finest journalists, and of course playing cricket alongside Robin. My thoughts are with Robin at this tragic time, and all of his family back in the UK.
I hope everybody has been wintering well. We have just enjoyed a few days off over the Christmas period, with cricket making way for the festive season. It is a slightly odd experience enjoying roast turkey in 38 degree heat having spent the morning at the beach, but a very enjoyable one all the same!
Before Christmas, Melville enjoyed a very successful run which sees us in Finals Day of the Twenty20 competition, well positioned to qualify for the latter stages of the One Day Tournament, and sitting Second in the Two-Day League. I'm really pleased to have contributed positively in each competition and my form running into Christmas was good, so hopefully I'll be able to continue that through January and February. The cricket is very competitive here and I'm really enjoying the challenge of new conditions and the added responsibility of being an overseas player.
Off the field I seem to have fitted in well to my club, especially as I have another nickname to add to my collection. I'm assuming Hampshire's Sean Terry and former Middlesex batsmen Tom Scollay aren't calling me Ed Sheeran in relation to my singing skills, but perhaps more due to the tinge of orange in my hair! I'm undecided personally.
I'm looking forward to stepping up my training routine in January, and I have some good coaches to work with on a few areas of my game which I would like to improve for the summer. I was lucky to get a good run of first team games at Sussex last year, and I have learnt a lot from that experience. I now feel I have a good understanding of how I can improve this winter, so hopefully I can get positive results in the English summer. I also have my gym programme to complete before I go home alongside my cricket training. I was reading the next phase of it on New Years Day and I can assure you it made for intimidating reading, having had a couple of beers to celebrate the New Year!
I hope you all enjoyed your Christmas' and New Year. Here's hoping for a prosperous 2013 for everyone involved with Sussex Cricket.


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China's Godson processors to power servers in 2014
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SAN FRANCISCO Loongson Technology Corp. Ltd. is sampling its first commercial microprocessor with plans to ship production chips in the fall to as many as 10 China server makers. The milestone, if reached, represents a long-term dream of Chinas technocrats--a home-grown computer based on its own microprocessor.
Loongson (Beijing, China) and the Chinese Academy of Sciences described the Godson 3B1500, an eight-core server chip, at the International Solid State Circuits Conference (ISSCC) here. The 32-nm part is sampling now with the tape-out of a shrink to a 28-nm manufacturing process expected within two months.
The 28-nm version will be Loongsons first commercial processor, Weiwu Hu, who heads the project, told EE Times in an interview at ISSCC. He cautioned that its still early days for the architecture despite the fact it has been in development for nearly a decade. STMicroelectronics NV has been a manufacturing partner for Loongson in the past.
"Our ecosystem is still small," Hu said, noting Loongson has been actively developing a server software community for its 64-bit MIPS-based processor for about 18 months.
Developers in China have created a database and middleware platform for Godson in Java that rides on Linux. They have also developed a software stack for running storage and email servers.
"We are initially targeting dedicated markets with fixed software stacks," said Hu, who attended ISSCC in a traditional Mao-era suit fitted with a red pin signifying his membership of the Communist Party
The processor has been tested running open-source KVM virtualization software as well as Hadoop, he said. Such software could help it make inroads into general-purpose servers in data centers for Web services such as Baidu, Chinas search engine.
China server makers Dawning, Great Wall and Inspur are among the ten systems companies planning to use Godson. The processor may sport somewhat lower performance than competing chips from Intel and others, but Loongson and its partners will have an advantage in price and in local support, Hu said.
Loongson and CAS oversee two of about six major microprocessor efforts in China, Hu said. Besides its effort in commercial servers, Loongson is working on versions of Godson for government supercomputers as well as for personal computers and embedded systems.
"We have done pilot runs of a few thousand Godson desktops," Hu said. They are being used mainly in government-related businesses."
In addition, 32-bit embedded versions of the Godson core are already used in televisions made by Chinas Haier and Hisense. Loongson has a license to the MIPS architecture on which Godson is based, Hu added.
Separately, C*Core develops and licenses embedded processors. Its technology is based on Motorolas M*Core design.
At least two other microprocessor teams in China are quietly working on supercomputer-class projects, Hu said. Loongson is also developing versions of Godson for such high performance systems, he added.
The following pages provide some details of the 32-nm Godson 3B1500 processor that Loongson is now sampling.
Related stories:
- China's Godson MPU aims for 28-nm
- China claims 'MIPS-like' processor does not infringe
- China readies first multicore Godson CPUs


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Offices properties are connected to your brand identity. If they're unclean or unkempt, your customers and business associates won't be interested in doing business with you. After all, if you can't keep your premises clean, how can you run a business properly? You can prevent them from building this impression, by hiring professional commercial cleaning Flemington services. We at Working Bees Commercial Cleaning can help you maintain your property and ensure it's always presentable to your business associates and customers.
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In order to better serve our overseas consumers, My Brands is pleased to announce a new partnership with MyUS.com to offer convenient, fast, and trackable international shipping to more than 225 countries. MyUS.com members receive deeply discounted shipping rates, exceptional customer service, 24/7 online access to their account, and access to other services.
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My Brands is working with Playtex Baby to continue to provide the Ventaire Standard Bottle in both the 6 and 9 oz size. These have been pulled from retailers and for moms who may have used this bottle in the past with success, they have become harder to find. Until now!
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Hematopoietic stem cell transplantation has shown promise in the treatment of CAEBV.[1]
The Human Phenotype Ontology (HPO) provides the following list of features that have been reported in people with this condition. Much of the information in the HPO comes from Orphanet, a European rare disease database. If available, the list includes a rough estimate of how common a feature is (its frequency). Frequencies are based on a specific study and may not be representative of all studies. You can use the MedlinePlus Medical Dictionary for definitions of the terms below.
Research helps us better understand diseases and can lead to advances in diagnosis and treatment. This section provides resources to help you learn about medical research and ways to get involved.
Living with a genetic or rare disease can impact the daily lives of patients and families. These resources can help families navigate various aspects of living with a rare disease.
These resources provide more information about this condition or associated symptoms. The in-depth resources contain medical and scientific language that may be hard to understand. You may want to review these resources with a medical professional.
Questions sent to GARD may be posted here if the information could be helpful to others. We remove all identifying information when posting a question to protect your privacy. If you do not want your question posted, please let us know.


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Wedding Vendors for South Bay or San Jose Weddings
Looking for the best vendors for your South Bay or San Jose wedding? We've got them right here. How do we know? We ask. And ask. And ask. The wedding photographers, caterers, wedding planners and so on that you find here have all been Certified By The Guide. That means we've asked dozens of people (other professionals who've worked with them and brides and grooms and mothers of the bride, etc.) for feedback on each one of them…and they passed with flying colors.


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Address 150 South College Street
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