Don't stop stirring. Over a period of time, the roux will transform from white to tan to beige to brown. That 'brown' should be the color of milk choc...late. Here are some hints. Just as the roux is done, you should begin to see some tendrils of bluish smoke coming from the pot. Keep stirring. If you let it sit, it will burn. If it smells burnt, toss it out and start over. S****t happens.When the roux is the right color, "break' it by dumping in your chopped onions (a yellow onion the size of. "Promises, promises." Listen, I figured out something else last night too," Sarah revealed. "I think it's a way to pick who you visit." How did you do that?" Seth shot back eagerly."It's not so much a way to pick exactly who you want to visit, as much as quickly rejecting everyone else until the right person comes along," Sarah explained."But doesn't that take a really long time?" Seth asked."It didn't," Sarah answered. "Let's go somewhere this afternoon where you can visit with me, and I'll. More

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