It hit me yesterday how making gravy is just like getting mortar right

I was cooking dinner and stirring gravy until it thickened. It made me think about mixing mortar on site. Both need the right consistency to stick and set properly. If the gravy is too thin, it runs off the meat. Just like if mortar is too wet, bricks slide. Getting that perfect mix saves time and avoids rework. Now I check my mortar mix with the same care as my gravy.