Bread, Salt and Wine: An exploration of food of the mobile life

 Biscuits and Gravy is a staple at the American Breakfast Bar. However, who doesn't like breakfast for dinner?  When briny gravy thick as wallpaper paste flavored with overly-saged chunks of fatty sausage won't do, I offer to you an updated, Adult version of Biscuits and Gravy that will satisfy even your most mature of dinner pallets.   I had a hankering for something warm and soothing for dinner last evening. My usual go-to's of beef stew or clam chowder were not available. It's November after all, and I am at the edge of the world living in a little trailer in the desert.  Before 4 PM the only sorta-grocery store is meager in supplies at best most days and after 4PM they are nonexistent due to the lack of demand by the virtue of our remote location in the deserts of Southern Utah and the inconsiderate nature of the management by the concessionaire at Lake Powell who doesn't care for the people who do call this place their work and home in the offseason.  I wanted

Chris German's version of a UCONN original There was a time when winter lasted most of the year for me and the only way to ward off the frigid New England night, or so I thought, was a visit from DP Dough. Last night, I got a visit once again from that famed culinary conundrum and it remined me how far I have roamed from the Hills of Storrs, CT. Winter came to the desert last night and with it, snow capped hills complete with cactus and coyotes. It reminded me that I walked away from winter when I left Connecticut what seems to be a life time ago.  But as happenstance would have it, I was in the process of reliving another winter tradition that made the cold nights at UCONN a little warmer for me back in the day.  In doing, so I relived a memory that helped me develop my winter weight which saw me through the frigid Northern winds of UCONN and ensured I could survive the icy walk of death to that 8 AM Friday morning lecture.   DP DOUGH , a mashup of Italian, American, Mexican, and