This is a Sponsored Post written by me on behalf of Club House. All opinions are 100% mine.

Okay so being Canadian and living in America, I’ve been lucky to get invites to lots of ‘new thanksgiving experiences’ where I have been lucky to try out tasty home cooked meals from different American families who have large get-togethers where the food is just amazing. I recently spent a long time making food for a company potluck, that I felt could have used some ‘gravy’ but no one thought to bring it. I spent my hours making my specialty, Caesar Salad where I use two types of croutons (garlic and regular), two types of Parmesian Cheese – the real kind and the powder kind, along with Caesar dressing and lots of fresh cut romaine lettuce and simulated bacon bits. – it was a hit.

In the event that I’m asked to ever bring gravy somewhere however, or perhaps next year I could follow some tips on just how to go about it so that you make great gravy with little worry: Watch the video!

Gravy Tips Video

gravy tips video

While at the Clubhouse website learning about making gravy, make sure that you don’t forget to enter ‘The Great Gravy¬† Contest’ where you could potentially win a clubhouse gravy gift pack which consists of:

  • A variety of Club House Gravy Products and Spices
  • Your Very Own Apron
  • An Emile Henry Baking Dish & A Gravy Boat to boot!

Here is the newsletter sign-up and contest entry.

Happy Holidays and Happy Eating!

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