I can very much relate to things we wished we'd done with our parents. My mom was so light when she was released from hospital that I could easily scoop her up, no need for a wheelchair.

That said, in the recipe

>>In another large stock pan, Cook 1 lb of flour over medium heat for 5 minutes, stirring often for a roux.

Would seem to need more butter? Or 1lb in first pot, 1lb for roux?

I'm def not a pro and have *never* used a full lb for flour for roux - but I can say, for anyone looking to avoid white flour. that whole wheat *pastry* flour does a great roux