It is surprising how much we worry about gravy or sauces and they are so simple to make. The main problem is not to try to make too much. It isn't necessary to have a "bowl" of gravy, just enough to enhance the food - and also the flavor is better. Perfect gravy making comes with practice and I certainly had my share of lumps in the beginning. Luckily some gravies are better with the lumps. I've never understood why some chefs strain the gravy. I enjoy the bits of whatever was used to make the sauce or gravy and certainly it is more interesting than a perfectly smooth one (to me, anyway).
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