putting food by: basil malt spicy mustard

(almost) wordless wednesday
notes from maggie's farm
















More about mustards: 
hunter-angler-gardener-cook: how to make mustard
punk domestics: mustards
new york times: a good appetite



10 comments:

  1. Looks fabulous! Since I consider myself a mustard connoisseur, I will have to try this recipe. Thank you for checking in on me. I really appreciate it.

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    1. I'm playing around with all kinds of mustards, these days. So easy, cheap, and safe to make. Mustard actually has antimicrobial properties. That, in addition to the preservation qualities of salt, sugar, and vinegar make this pretty darned food safe!
      So glad to hear from you (but sorry you've been feeling under the weather!) Please take care of yourself.

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  2. You put a LITTLE more effort into you wordless post - very nice!!! I never considered making mustard but love it and this looks pretty easy! Wonder if I can put the seeds in a blender for a couple seconds...

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    1. Thank you, Ann! Never one to simply go the easy route when mind-numbingly difficult is available, lol, I blame it on being a twin. The underachieving one. I have a lot of catching up. lol

      You can absolutely blend the seeds and I've done it before. In fact, I blended the whole kitandcaboodle. It seemed HOT at first, but then got much milder after a few days, like most mustards do.

      Thank you for dropping by. I'm enjoying your blog, too. You are a clever one, you!

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    1. Recognize that andouille slice, sister?

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  4. This mustard is seriously tasty. Although, I didn't make it myself, Maggie made it look pretty easy.

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    1. Sure is nice to get a vote of confidence for the gift recipient! Thank you for dropping by, Tom!

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  5. Hmmm..I have to try this. I don't have mustard seeds, I will have to look for them. I make mustard with Coleman's powder and beer together and it tastes great.

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    1. I bet that IS great! Simple is sometimes the MOST elegant.

      Have a great weekend, Winnie!

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