Pickle gravy. It's so good.

Picklegravy is not for everyone. It is for those who carry a sacred, if not complex respect for the pickle. Those who have pondered digestible vessels they might use to consume more pickles.  It's for those to whom the phrase, "I fucking love pickles," is familiar and honest.

"One day, perhaps, the world may taste the pickles of history. They may be too strong for some palates, their smell may be overpowering, tears may rise to eyes; I hope nevertheless that it will be possible to say of them that they possess the authentic taste of truth….that they are despite everything, acts of love.” - Salmon Rushdie, Midnight's Children.

We should all read Midnight's Children again. It is a book committed to the history of pickles across the human experience and it's so very good.

Pickle Gravy
Ingredients:
1T olive oil
1/4 chopped red onion
1/4 C flour
1T garlic powder (3 -4 cloves garlic)
1/2 C chicken stock
1t hotsauce
1 chopped dill pickle
1/2 C pickle juice
some fresh parsely
salt
pepper

1. Brown red onion in olive oils, add garlic powder
2. Add chicken stock and flour, mix ingredient together with wire mixer until gravy is reduced to gravy texture
3. Add chopped pickles, pickle juice, hot sauce, and salt and pepper, keep on heat until reduced to gravy texture again
4. Top with fresh parsley

How does one serve picklegravy? What food is open to a smothering of this thick, brown, pickle-laden comforter? I understand your questions. It's a new frontier; the pickle has an unsung vigor, a stoicism that begets respect. Try it on baked potatoes (whole, fry, and hash form), scrambled eggs, or roast beef sandwiches. Maybe it's a dipping sauce? A dollop on caramelized onion and goat cheese bruschetta?

It's good. So good.