“I think we’ve spoken enough of livers, they’ll have to take care of themselves for now. We’ll save the explanations for some future time, whe... they’re needed. You’re here for a dance lesson, remember?”“Whenever you’re ready,” he said with a shrug, hoping the lesson included actually dancing with her, but he couldn’t get the thought of himself stepping on some damned cutout footprints out of his mind.“We’ll start with the waltz since it’s probably the most practical. For things like the Tango. Well browned sausage, plus a little extra butter, got coated with a good dusting of flour and cooked for another minute or two. Slowly adding milk and letting it thicken, then thinning it out again with more milk and allowing it to thicken up again until I got it to the volume and viscosity I wanted. A quick taste told me that adding just a little extra salt would make it “good to go.”I served up the food by breaking open a couple of steaming hot biscuits on each plate with a fork and then. More

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