I haven’t made a tuna casserole in so many years that I can’t count. I like the stuff, but my husband says he had his fill during our early married life when I often made my sister’s Helen’s version — she always baked the good kind with potato chips, of course.
While peaches are Colorado’s favorite famous fruit crop–and a few are still left — we sometimes come across a gorgeous slew of apples, too. Apple orchards are just south and west of Colorado Spring and Labor Day has often found us taking a day trip to pick a bushel or at least a few baskets.
Brunch, and maybe especially Father’s Day brunch,is one of my favorite meals! This post is dedicated to my father-in-law, Gene Morgan, a good cook who makes the very best of all Sausage Gravies.
Gene, after a lifetime career in nearly every sector of the grocery store arena, knows the food business. Just ask him about how long green beans are picked before they’re canned, when a melon is ripe, where sugar beets are grown in the world, how coffee is stored in the warehouse, or what H.E.B. actually stands for. He’s a fair hand in the kitchen, too, and can keep dinner coming. In fact, the man can bake when he wants to. What he’s really famous for, however, is his sausage gravy. Well, that and being just about the biggest Illini (University of Illinois) fan in the state of Illinois. He once sported an Illini ROOM in the house, in fact, all decorated and gussied up by his wife, my mother-in-law, Lorna, who joins right in year in and year out with the Illini devotion.