Knitting, Singing, the Universe and all....

Have you ever thought about making your own mustard? You know, the spread of champions; the stripe for your hot dog; the squirt of devil for your boiled eggs..... It's much easier than pie, and here's how to do it~ Place equal amounts of mustard seeds and vinegar in a jar, along with a peeled, halved clove of garlic. I use 1/2 cup seeds to 1/2 cup vinegar. Cover the jar and let it sit for a day or two in the refrigerator. This allows the mustard seeds to plump and soften, as well as absorb some of the lovely garlic flavor. When you are ready to "prepare" your mustard, and you have about 5 minutes to spare, discard the garlic cloves and scrape the remaining seed-sludge into your blender. Add 1/4 -1/2 tsp. salt, 2-3 TBS water, and a good sized blob (maybe a tablespoon) of honey. Blend it to smithereens, or until it becomes pasty, which ever comes first. Last of all, store it in a lovely upcycled mustard crock - or a jar of your choice! in the fridge and use within a c...