No-Lump Gravy and Sauce

You know why boxed pasta meals are so popular? Because they give you this powder stuff that makes a yummy sauce. You can do that yourself at home! You know what you like and what tastes good, all you need to do is thicken it. So here's an easy way to thicken any sauce, to make any gravy, with NO LUMPS:

• The next time you use a glass jar, wash it out and keep it. Any kind of glass jar with a lid will work: a jelly jar, a pesto jar, salsa, you get the idea. Keep that sucker.
  
• When you're ready to thicken your sauce/gravy, add some water, chicken broth, whatever you're working with to that jar - but it has to be cold or at room temperature. (Hot liquid will make lumps.) You can use plain water if you want, or you can use broth, white wine, or soy sauce like I'm doing here, to add extra flavor to the dish.
• Add flour or corn starch. I prefer flour for a thicker gravy (for pot roast, biscuits, or pork chops, for example) and corn starch for a lighter sauce texture (for pasta, vegetable, and Asian dishes). Just dump some in your jar. You'll figure out how much you need in a minute.
  
• Make sure the lid is on tightly and shake! Shake the hell out of it until you can see that it is a smooth mixture. Then pour a little into your pan, stirring while adding, and bring to a gentle boil. Add in parts while boiling. Keep stirring. If it's not thick enough, add more of your jar mixture.
  
• Voila. No lumps!