In a cooking-related note, Amy made a kickass roast beef yesterday. I made the gravy to go with it. Deglazed the roasting pan with some red wine, a little balsamic, touch of olive oil, added a beef stock cube I'd melted into a cup of boiling water, then filled the same cup about a quarter of the way full with flour, another quarter red wine, and the rest water. Stirred till it was all pink and liquid (don't want lumpy gravy now!), then added it to the still simmering pan. Stir, and hey presto: gravy.