I'm true south, mama from Louisiana, papa from Georgia. Our dreaded gravy we called Luther gravy, evidently from my great uncle Luther whose gravy you could stand a fork in. All the women would say "don't let Luther make the gravy!" Ideally we like it medium except for "cream gravy" which goes with everything fried; that is thicker. Secret to good gravy, let it cook long enough to cook the flour, otherwise it tastes like paste! If you get lumps, pour it through a strainer!! Easy!