I leave this thread for 12 hours and I come back to madness
I will be forever scarred by the hamburger maxi-pad thing.
The gravy recipe is actually really easy, it's just the shallots that make it so good. I just take a couple big spoonfulls of bacon fat from my fat-jar that lives in the fridge, heat it, and add one whole shallot, finely diced. When it starts to get transluscent, whisk in your couple spoonfuls flour, then your stock. I used chicken stock because it was all I had.
Seriously, I am addicted to shallots, they are something special! I need to learn more things to do with them since we both seem to love the flavor.