Ask the Cook Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com. Her expertise in the culinary field incorporates 25 years of entertaining as well as owning a successful catering company. She is in the process of publishing her first cookbook, "At Home In The Kitchen" due in Spring 2001. Perfecting Gravy Q: My husband loves gravy but I seem to only know how to make it with lumps. Are there any secrets to avoiding the lumps? A: To thicken your gravy, mix flour and cold water in a mixing cup or small bowl. Stir until smooth - no lumps - and then pour a small amount into your sauce. Continue the process until the gravy thickens meaning that the flour has "cooked through". Use arrowroot or corn starch in place of flour to thicken your gravy. Both tend not to cause as many lumps. Pull out your trusty colander and strain away any lumps! More feasting challenges: • Grilling summer vegetables • Exciting lunch boxes • Quick meals to impress the in-laws • Simple and elegant appetizers