A Glass of Wine -- The No Fail Timer

This little gem is from an article in today's New York Times, suggesting that you allow 9 hours for the making of your Thanksgiving gravy. It sounds a little crazy -- who has that kind of time? But I am tempted to use the recipe next week. Just to try out the timer.

"I cook my roux for a full hour," said Tina Meche, a cook in St. Mary Parish, in Louisiana, who says she counts the time in glasses of red wine consumed (one every 20 minutes). "I think a pale gravy looks undercooked and kind of raw, but that's just how I was raised."

Raised right, I think!