Anybody else see the New York Times dining section yesterday, the big feature about all the DIY food?
I've already DIY'd a bunch of those items, but the entire article, with directions on how to make this and that at home (and without freezing or canning) was very inspiring.
Naturally, today being St. Patrick's Day, the mustard recipe appealed. It was advised that you let the mix "calm down" overnight in the fridge, and we wanted to use the mustard today. So we made mustard yesterday.
It needed calming down! (There's horseradish in it.)
The recipe, as is, is nice enough, but a bit of tinkering brought it into focus. A tiny dribble of sherry vinegar, and a pinch of extra salt.
Cranky mixed some with a dab of sour cream to smear on the corned beef (but I can't talk about that yet; we haven't eaten).
Excuse me, I've got to go tend to the cabbage.