“No, no, I can’t eat that. You can’t eat a sandwich without Dijon” ~ Kramer
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I first met Kate a handful of years ago, at a food swap
We saw each other around, and a few months later, she took a leap and invited us over to her apartment for dinner. A pretty summer's evening, she made her signature crepes, I built a tower of Legos with her son
Friendship has always been a bit awkward for me, but over the love of great food, ours found its footing. It's grown in the months and years since, over many meals that my husband and I have eaten at her table and she at ours
My brother notwithstanding, she's one of the best home cooks I've ever met, and just as thoughtful. Every few months, if not more often, she'll send a note to ask if we'd like to come over for dinner. Always, we say yes
I developed a deep love for no-knead bread with herbed butter at her dinner table. It was served with a cabbage-based dish that I keep meaning to re-create at home, not to mention shots of Russian vodka that will (quite literally) put hair on your chest. When she was doing a week of Live Below the Line, she cooked lentil soup, and Rice-O-Roni that hit the spot so well I ate it at nearly every meal for a couple of weeks after
I covet the little jars of apple and pumpkin butter she brings in the fall, along with the cupcakes she drops off at midnight after a weekend in Iowa City
She's the person who pointed me toward this roasted eggplant dip from Plenty and also gave me my first taste of pirozhkis, a Russian artisanal hot pocket of sorts, made by babushkas (grandmas). They're in the same category as Guests at the Door and her homemade macaroons that are the best you'll ever eat
Because of her, I've added Rice to Riches to my list of places to eat at the next time I visit New York City.
But most importantly, for today's purposes, she's the reason why I have a growing collection of empty caper bottles in the basement. Why, whenever she hears of a family riff, her first response is
“I'll start a batch of mustard. It makes everybody happy.”
Last summer I found myself wandering the streets of downtown Fort Collins when hunger struck
Although a quaint bistro was high on my list of places to stop, I couldn't help but think that the sandwich vendor's cart, less than a block away, had lunch written all over it. The aroma wafting its way noseward was incredible
After tucking the ham and swiss into steaming-hot crusty bread, the vendor wagged her fingers between two pots of mustard “Spicy or no?”
“I'll do ketchup.”
“Oh hun, give it a try with the mustard. My mother's recipes. I promise you'll love it” She chose one herself, flecked with tiny yellow and brown mustard seeds, and slathered it on
I crossed the street and settled myself onto a park bench. The air was crisp with the first hints of fall. I took my first bite and vowed that when I returned home, I'd ask my friend to teach me the secrets of making mustard and stock vast amounts of it in the refrigerator
In the following months, not only have I become a collector of mustard, but I've begun learning how to make them. Not just a type similar to the one that started me on this journey, but I'd love to perfect my father's favorite, made with Guinness
The funny thing is that whenever I tell someone of my latest culinary endeavor, the response is overwhelming. It seems everyone wants to know as well.
It's power cooking at its finest. You, a batch of mustard seeds, and virtually no boundaries. There's nothing like it to elevate the mundane – be it a hot dog, salad dressing, stir-fry, or pasta salad
Her basic technique is simple
First, you soak your seeds in equal parts, liquid and vinegar. Some of her favorite liquids are Earl Grey tea, hoppy beers, vodka, or wine. For the vinegar, anything goes. Your brew sits on the counter soaking for a couple of weeks before blending and adding whatever mix-ins you'd like
Why not use fresh herbs from your garden? Or dried tomatoes from the summer's bounty? Horseradish for those who like it hot. Honey or sugar for something on the sweeter side
Then the mustard is put in the fridge for a couple more weeks to allow the flavors to meld
The overall labor is minimal. Patience is a virtue
— — —
Last weekend, we started twelve different batches, and in a few weeks, we're hoping to have friends over for a mustard tasting party. Much more to come!
In the meantime, do you have any tips for making mustard? Recipes you love that use it? A favorite kind you always stock-up on? I'd love to know ..
ps: For more Midweek Inspiration: Good reads for our nightstands .. What's inspiring you this week? .. and Instagram accounts you'll love to love
(Featured image photo credit: Abe Books)
Born and raised in Cleveland, Ohio I grew up eating Stadium mustard at the ballgames. It is still the best tasting mustard I’ve ever had on a hot dog or any other sandwich!
The small town diner my husband and I go to on the weekends serves the most incredible ham and swiss sandwich. It’s a simple affair, really. Grilled bread, a thick slice of ham, swiss cheese oozing out of the sides. But the thing that makes it great is the spicy brown mustard. If I ever get to choose my last meal, that sandwich will be it!
I am the only person in my house that likes mustard, so the good news is that this would be all MINE. I have never had mustard like this, so I am excited to follow along and see how yours turns out!
When my kids were little, mac and cheese was the meal they asked for the most. Now that they’re older, they still request it when they’re home during the holidays, but our tastes have matured. Instead of the boxed kind, I now make bechamel sauce with a shot of two of English mustard, parmesan, and cheddar cheese. It’s taken it to an entirely new level. xx
As a loyal British Columbian, I must tell you that Mark’s Mustard (available online!) is excellent stuff. If you want hot but not too hot, I’d go with the medium.
I’m a huge fan of mustard but have never made it on my own. I always buy different bottles to try. I doubt I’d ever make it at home! I’m too lazy for that.
At our house, Raye’s mustard is our go-to. It’s made in the traditional way and they have a ton of flavors. If you are ever in far eastern Maine you can stop by their small factory and get a tour and speak to the owners who are very nice and are the descendants of the original founders.
I grew up on a farm and every now and again someone (or the family dog) would get sprayed by a skunk. My mom swore a combo of mustard and warm water could help get the smell out.
I friggin LOVE MUSTARD ON ALL THE THINGS!! Not too spicy though, Mmmm! i actually use it for DRESSING on salads and such too!
I didn’t realize that mustard could be made like this. Then again I am not the best cook LOL. I like to put mustard all over my sandwiches and on my ham! It sounds like you have a wonderful friend there with lots of great talents one of which being a great friend to you.
Nothing better than homemade ANYTHING but I’ve never made homemade mustard. I do enjoy a good mustard though. Especially in my everyday salad dressing – English mustard, olive oil, garlic, basil, and lemon
My husband is the cook in our family and one of the best things he makes is fish. He uses Dijon mustard combined with the juice from half of a lime, and a teaspoon of olive oil. He spreads it over the fish before it’s baked and voila: perfection every time!
I’ve never heard of apple and pumpkin butter that sounds interesting. Wow you lucky lady. I wish someone would drop off cupcakes to me once in a while. I’ve not tried making mustard myself at home but I bet it’s far nicer than shop bought.
I have never thought to make mustard on my own. My kids love it, I will have to give it a try! I love discovering new flavors or foods and ways to make them at home is even better.
Never thought about making my own mustard. You make it look so easy and fun!! I’ll have to try it soon.
I don’t eat mustard very often (usually only with veggie burgers)! However, I do like it and would love to try making my own!
I’ve started making my tuna salad with either half mustard and half mayonnaise, or all mustard. Sometimes plain yellow, sometimes dijon, horseradish, spicy brown, etc. It’s delicious!
While I have never made my own I do enjoy trying different types of mustard! I prefer stone ground or dijon – like Kramer lol.
Whoa! This sounds amazing. I have never even thought about making my own mustard but I am totally going to try it now. From your post, it doesn’t sound like it’s too difficult. I especially like the idea of adding my own custom flare to it. By the way, Rice to Riches in NYC is SO GOOD!!! I can’t wait to read about your experience when you try it!
A mustard tasting party definitely sounds like a wonderful idea! Now that’s something I never hosted before.
I do not have any tips for making mustard. I have made my own ketchup and mayo before but never my own mustard. With all the different mustard flavorings, though, it sounds like something like I would like to try.
I really like your idea of a mustard tasting party, it’s unique and a little funny sounding at first but I am sure it will be a success. I have been wanting to host a wine and cheese night with a few close friends, I am liking the idea of including condiments.
We have 3 different kinds of mustard sitting in our fridge right now! Though it never really crossed our mind to make our own. I would love to learn how. And that mustard tasting party is right up our alley.
I’m addicted to the combo of mustard and eggs. Deviled eggs, egg salad, in omelets, frittatas, or even breakfast scrambles. Don’t forget a smear or two on a runny egg sandwich. Bon Appetit!
It makes a huge difference when you have a friend like that who thinks of you and brings you little things just because x
I add mustard to everything! Right now, I’m hooked on Trader Joe’s Garlic Aioli Mustard – I highly recommended
I love discovering a new love Alison. For me I have always hands down been a mustard gal. I love it pretty much on anything and especially in mash potatoes.
I like using mustard sparingly. but you know, I have never seen mustard seeds before. This is the first time I have seen it in pictures. Not that I have been really interested to search it out hahaha I wonder how different it is to use fresh seeds than having mustard in a bottle?
I love mustard! It has always been the go to condiment for me. I also relate to the unlikely friend thing, I would never have become a blogger if it were not for mine. She and I are both a little socially awkward so it is a great match but took a lot of intervention to happen.
I really like yellow mustard. Unlike other types of mustard, including dijon or whole-grain, the vinegar flavor is really at the front of the flavor profile. I think if you find a good yellow mustard it’s not something that is colored with food coloring, but rather with turmeric, which adds a lovely dimension to the flavor. Also, there’s a yellow mustard sold in Texas that’s a house brand of a gourmet grocery store that is, by far, the best mustard ever: Central Market Organics Yellow Mustard.
Back in my omnivore days, I used to roast chicken or pork loin covered in mustard. Nowadays, I love it on top of split pea soup.
Pommery Moutarde de Meaux is expensive, but my absolute favorite. Endorsed by no less than Brillat-Savarin!
I’ve found that mustard is a really easy way of taking veggies from blah to brilliant. Just whisk some mustard with melted butter and drizzle over vegetables or greens just before serving. Child and husband approved!
I adore spicy brown mustard, although admittedly it is an acquired taste. Being raised with a European background, we ate lots of sausage and bratwurst when I was a kid. The horseradish and spicy brown mustard were a staple at our family’s dinner table
I am definitely a mustard fan and this looks lovely. I really liked the story you told too your blog posts always do have a lovely story to go with them and I smile while reading them.
One of my go-to dips is sour cream or mayo with a spoonful (or two) of mustard. Sometimes I get fancy and add herbs, but most of the time, I don’t. I use it for dipping sliced veggies. Not to mention there’s nothing better than straight yellow mustard for dipping pretzels or warm, buttery bread.
I’ve made just about everything else, but I’ve never made mustard. I can still remember a trip I took with my husband ten years ago(?) to Holland. At a little restaurant, they served Dutch mustard soup as a starter. Despite how strange it sounded, I can’t even begin to tell you how yummy it was!
It is hard to beat the comedic works of Kramer. Seriously loved that episode!
Kate sounds like a true friend that anyone would be lucky to have. I like that you can never resist an invitation to go to her house for dinner and how you have bonded with her over a great love of food. I like that she was the one who introduced you to so many different unique foods but I also like that when something goes wrong she is there to offer support in the way that she knows best. Through mustard. It is strange as when I was younger I was not a mustard fan at all, but in recent years I am absolutely partial to French Mustard.
My favorite part of nearly every dinner is the mustard. I put it on absolutely everything: cabbage, carrots, potatoes, and rye bread. It is also in almost every dressing I make for salads, goes well with every spice or vinegar combination I have tried thus far – can’t wait for summer to make one dressing with fresh dill and a coarse ground mustard with horseradish…. yum!
Because of my daughter and her love of chicken fingers, I became the biggest fan of honey mustard dipping sauce. The balance of sweet-to-spicy flavors is always just right.
None of the mustards I’ve found in the US have it (“the heat”). You can basically eat US mustards by a spoonful. My grandma used to make mustard from Colman’s powder and water. It was spicy as hell, kind of similar effect to horseradish.
When I was younger, I would love to put mustard on my hamburgers, now I can’t. Funny how your tastebuds change over the years.
That sounds so awesome. I wish I were invited to a mustard tasting party. I can only imagine all of the flavors and varieties you came up with . And to try it on a ton of delicious food is good too. That’s so great you were able to make friends with such an amazing woman. I wish I had more friends like that. Sounds like such fun.
I’ve never made mustard before so this is definitely new to me. I love using mustard on sandwiches though. It would be so nice to be able to make one and have a good supply at home. Do tell us how it goes!
I love making Dijon crusted (anything). Combining breadcrumbs with mustard makes a toasty and delish way to cover anything you’re roasting, from salmon to pork tenderloin.
Lately, my favorite way to use mustard is in glazes. Seriously, my husband teases me because I’ve been glazing everything in sight! Take the humble carrot as an example. Glazed carrots are pretty great on their own. A buttery, sweet version of a veggies everybody likes. Now add about a tablespoon of dijon mustard to the method. You’re really going off the rails now.
That is so new to me that one can make mustard like this. I love mustard and use it in many of my dishes. I agree, in some amazing stuff we make, labor is minimal and patience is virtue…and that makes the perfect kind of the outcome. I really like the way you have with words, you make it all so interesting.
My mom makes a cheese dip that everybody raves about. Her secret weapon? Mustard. Pretzels in mustard, great. Pretzels in cheese, even better. Pretzels in cheese sauce WITH mustard? The best.
I can only have mustard with burgers, I don’t eat it with anything else but never thought I can actually make it at home. I loved reading your friendship story. I am lucky to have a roommate who cooks better than me, I always say yes when she wants to cook because I know it’s going to be yummy.
I never liked mustard growing up, but then it was my craving when I was pregnant with my 2nd child. OMG – mustard on everything! To this day I love it! I’ve never made it, but this made me think of how amazing it would be to have so many homemade options! Thanks so much!
Tyler Florence’s pulled pork recipe is fantastic and it uses quite a bit of mustard in the BBQ sauce. I cook the pork overnight in the oven at around 275 degrees. Since the oven is going to be on all night, I usually make baked beans to go with it, which also, BTW, use a generous amount of mustard.
What a simple recipe. I love it! I also love the friendship story. Nothing better to bond over than cooking and food. I think all friendships should start off this way!
This is fascinating. I had no idea I could make mustard myself – yum! This would also be a great learning science opportunity for my nine year old daughter.
Well, I think you’re right about affecting others with your food habits because now I am interested in your endeavors as well. Wonderful story. I should really learn to appreciate mustard more, I only use it on sausages and hotdogs as a commoner, ugh.
We’re the biggest fans of mustard at our house! A few of the many ways I use it:
– incorporate into a vinaigrette for my nightly salads
– deviled eggs
– potato salad
– mix with cream cheese for appetizer additions on crackers, sandwiches, soft rolled tortillas
– mix it with honey as a chicken marinade for 30 minutes, then bake
– a pasta dish with sausage and mustard cheese sauce
– hide some in a spicy meatloaf
That’s sounds interesting. Never tried mustard with wine before. I bet it will be more flavorful. I add mustard in burgers , sandwiches. Would love to try new recipes.
If you are exploring mustard, you must try the King of All Mustards: Dijon. Grey Poupon is actually very good, or you could also get Maille. The best, but harder to find outside of France, is Fallot.
(Huh. I just googled and Amazon has it in the cool metal pail they sell it to tourists in.)
I highly suggest that you poke around the Mustard Museum, either in person or online, for all of your mustardy needs. But seriously, my all-time favorite is called Maille Old Style Whole Grain, it is the mustard of rich people, gods, and Zingerman’s customers.
I’ve been a health nut for the past few years and my sister encouraged me to try to eating mustard instead of salad dressing and other more heavily processed condiments. It’s low cal and incredibly delicious!
What a beautiful post! I’ve never thought about making my own mustard but now you’ve got me thinking – I have to try this too! Kramer is right – you can’t have a sandwich without Dijon, or at least wholegrain mustard. 🙂
Man loving chicken is a total hit in our house. Best of all, it’s the easiest to make. 1/2 c dijon + 1/4 c maple syrup + 1 tbs vinegar. Pour over 2-3 lbs boneless thighs and bake at 450 F for 20 -30 minutes. So, so good!
Weber’s horseradish mustard is hiiiiiiiiiiiiiiiiighly recommended. It’s the best on everything. Everything! But I still can’t convince anyone that mustard ice cream is a good idea.
I’ll never forget the huge, more-than-Costco-sized jar of my favorite mustard, Guldens, that my husband came home with one day. It was too big even for the pantry so, after ladling out what I needed for the next month or so, I stored the rest of it in the attic … for three years! Never a hint of mold; always tasted great!
At last count, I think we had nine different kinds of mustard in our fridge. That’s not a problem, is it?
People will offer you many options when it comes to their favorite mustard, and I’m sure they all mean well. But by far the best mustard to slather on a burger is Ben’s Sweet & Hot Mustard. Get twice as much as you think you need; it goes quick! xx
I received a gift basket with an artisan mustard that contained mustard seeds whole – and it was SO good. I think it would be great to test others out. So yummy!!
I love mustard but never considered making my own. I love to slather mine on pasta with melted cheese. Also, grainy mustard with roasted Brussels sprouts and broccoli is the best! xx
When I was in elementary school, my mom used to pack ham or bologna on rye with mustard. But since I was already on my way to becoming a vegetarian, I refused to eat the meat. She couldn’t figure out what to do and finally said “Then what will you eat? Mustard on rye?” Why yes! That sounded great. She called my bluff and started packing it. And I called hers by happily eating it for two months before she started packing plain tuna in a thermos. I still love mustard on rye. For your upcoming tasting party, it’s the best. xx
The best mustard I’ve ever eaten is Nathan’s Coney Island Mustard. It’s exactly what you would get at Nathan’s hot dog stand in New York or even at a NYC deli. It’s a mustard for mustard lovers and you’ll never be sorry adding it to your collection. Fantastic on hot dogs and pastrami sandwiches.
I’ve never really been a fan of mustard, but you’ve definitely convinced me to give it a try! Sounds like you have a great friend.
My aunt used to make homemade mustard and always started with Colman’s mustard powder. It’s the easiest way to go with the “roll your own” route. Toss in a pinch, add water, stir. For a headier concoction, substitute “tablespoon” for “pinch.”
I love dijon mustard in Asian stir-fries! I just mix a bit in with the soy sauce for a little kick..
I’ve never been a big fan of mustard but I would have never thought to experiment with it in such unique ways like the Guiness one you want to perfect for your Dad. Maybe I need to be a bit more exotic with my mustard choices
I never realized that it was so (relatively) easy to make your own mustard at home. I always just buy mine ready-made xxx
Wow, I didn’t realize making mustard was so easy, or that you could make so many kinds. Thank you. PS your pictures are beautiful!
I love mustard of all kinds, on everything. My husband got me started because of his love of dipping french fries in spicy mustard at our local pub. I would suggest, if someone is new to mustard, go to Trader Joe’s if you can, buy a variety and try them all! Horseradish mustard, sweet and hot, dijon, Russian (HOT!), etc.
Last summer my husband and I stopped at a roadside food stand in Scotland and got a burger. They had those plastic squeezy condiment bottles on the table, so I laid down my normal amount of ketchup and mustard. Long story short, I don’t know who in their right minds would ever decide to put Coleman’s mustard in a giant squeeze bottle, but eating that burger was torture.
Anyway, if you pick the right kind of mustard (and know for sure that it is what you think it is :), mustard really is great on practically everything. I love it in salads as people have said (especially broccoli salad and chicken salad). I have to say, though, the best use for mustard has to be South Carolina bbq sauce, but at our house, we’re BBQ fiends
I have never made mustard before so this is very interesting to me. I love black mustard seed.
Apple and pumpkin this sounds awesome! And for mustard taste party, this would be a brilliant and pleasant party for mustard lovers like me. I started to like mustard in a sandwich before now seems like condiments invaded my kitchen.
When I was a kid we ate a million tv dinners of Salsbury Steak. Now I make it I add French onion soup to the ground beef and serve it with a big pile of mashed potatoes with double or even triple the gravy!
This is really something, making your own mustard. I grew up in a country where mustard was king and it never missed from any meals that involved meat. In fact, one of our national dish is only good when you combine it with mustard. But I never thought of making my own. Maybe one day, as a project 🙂
It is always lovely when you meet someone you have similar interests with and are able to share a love of items with!
Your mustard sounds amazing as well, I’ve never thought about making my own!
First of all, your description of your friendship was so heartwarming. Secondly, I had no idea making mustard was so simple! I’d just always assumed it was something more intricate. Maybe one day soon I’ll give it a whirl!
We always had Colman’s Mustard in the kitchen growing up in the San Francisco Bay area. When I took home ec, I learned to put some in cheese sauce, as someone mentioned above. I am disappointed when I can’t find it in the market. My meatloaf recipe includes a 1/2 teaspoon of dry, hot mustard.
I absolutely loved the concept of Mustard tasting. From past few weeks, I have developed special fascination for Mustard, since the time I tasted it in a Lemon pickle, with was little spicy and little sweet and had ample mustard in it for a special flavour.
I’m going to try this if I ever find the mustard seeds. I have a recipe for homemade ketchup too. Things made by hand always taste so much better than store-bought.
In March of 2011, Sunset Magazine ran a story by Joanne Weir with 6 mustard recipes. They looked so good, I decided to test them all on my own. It was a fun project and I had no idea it was so easy.
When I was growing up, I always preferred mustard to ketchup – wouldn’t touch ketchup. I do have to admit that I’ve never made my own. I love the idea of a mustard tasting and now I’m wanting to try my hand at making a few varieties of mustard.
I keep mustard seeds in my pantry all the time and make fresh mustard all the time. We use it for sandwiches and dipping among other uses. Makes for a wonderful fresh flavor.
Mustard! Probably my favorite condiment. While I’m currently hooked on Maille or Fallot, I’d love to try my hand at making it myself as I’m also a huge fan of anything with horseradish.
I’ve been wanting to make mustard for a while and this looks like a good opportunity to try. When I visited a mustard producer in Beaune last year, the owner said that virtually all French mustard makers import their mustard seeds from Canada because they’re much less expensive.
Oh I loved this, the way you tell a story is always so lovely. I never knew you can make mustard yourself !I guess I never really thought about the process! I love it on a beef sandwich, yum!
I bought black and yellow mustard seeds a few weeks back and the packages are on the kitchen counter staring at me. Your post is just what I needed to get cracking. And I happen to have fresh local honey in the fridge as well, so will try mixing some of that in too.
Thanks for taking some of the mystery out of mustard — I’ve always wondered how it’s made and I’ve got to try making some myself. Do you happen to know if Dijon mustard is named after the city or does it have a special ingredient than other mustards? Also wondering how to make seed mustard, just a different grind? I’m very fond of Fallot’s walnut mustard — hmmm, thinking about experimenting…
I love homemade mustard. The process is so simple, but the outcome can be so different depending on what you mix in. I love adding fresh figs (and then eating the figgy mustard with spicy merguez sausages). There’s also fresh herbs, different quantities of black and yellow mustard seeds, different types of vinegars and on it goes
A mustard tasting party sounds like a lot of fun. Never been to one. 🙂 I use mustard for my baked chicken tenders and it’s one of our son’s favorites. He can be picky so it’s always a celebration for me when he found a dish that he really loves.
I made honey mustard once and it turned out better than I expected. I’ve been wanting to try something more savory. Love the idea of horseradish. I’ve been schlepping my mustard pots “across the pond” for refills at the Boutique Maille in Paris. Maybe now I can save that suitcase space for chocolate! xx
I haven’t given making my own mustard a try, but I do have to say that you are inspiring me to. Love your post. It’s always wonderful when we are presented simple spices or dishes that just transforms our lives, like a good friendship does.
I am confused – surely dry mustard powder is a staple of every store cupboard? When I was a little girl, mustard only came as a dry powder, and you mixed it up as and when you needed it, with water or (usually) vinegar, depending on how you wished it to taste. For me, mustard coming pre-made in pots – especially with all sorts of additions – is somewhat new-fangled (although I suppose it must have been around for about 40 years or so)! I am not very fond of it as a condiment, as I find that (rather like horse-radish) it overwhelms, rather than enhances, the taste of whatever I’m eating it with, but some of the modern, flavored ones are rather nice.
And I always keep a carton of mustard powder in my store cupboard – how else would I flavor a cheese sauce?
While it would take a lot for me to forsake Savora mustard, your project sounds like a lot of fun. Especially the tasting party. So excited to read how it turns out!
That’s it??? And I thought it was this impossible thing! Thank you for the idea The food processor I have here is not mine and the bowl is plastic so I won’t be experimenting 🙁 but I am passing on the recipe to a friend in Montreal who told me to not consider coming back without a few of those tiny flavored Dijon mustard jars…. Now she can experiment on her own…. LOL
I just recently found a new love for mustard! I use to hate it as a child but have come to love it as an adult, I’ll definitely have to try this one out, thanks for sharing!
I love putting mustard on sandwiches. I freaked out one time when someone put ketchup on my burger. I was like “Ketchup goes together with french fries or with eggs, not on a sandwich. Thanks girl!
Important friendship ties like yours and Kate are worth keeping for life; sharing the table together so many times sounds so fun, and again, even sharing reciopes sounds even better. Too bad I’m yet to join the mustard-making ceremony although I’ve twice before tried the Dijon and I loved it!
I Love eating mustard on my bread at breakfast. I don’t know if you know this, but in India, we use mustard seeds and mustard oil a lot in our food as it contains antiseptic properties.
Ooh I love mustard, especially with beef! I’ve never made my own, I didn’t even know that you could! I’d like to try it!
Where i come from. Its new to my knowledge but maybe i try and see if i can get these from the market and give a trial. Seems nice and delicious by the look of this.
Any person who shares her recipes with you is a friend in my book. Well, except if it’s on a blog. Then she/he is a potential friend 🙂
I like the sound of apple and pumpkin butter. I have never had it. Kate sounds like an amazing friend and I am so glad she is introducing you to newer experiences 🙂