Grainy Mustard

__________________________________________________

             FOOD FUNNY
__________________________________________________

We haven't had a good groaner in a long time. Here's one from Anna Welander:

A man goes to his therapist to have a dream interpreted. He tells the
doctor that he was dreaming of eating a big meal. A seven course meal.
He started with the soup and was going to move on to the salad next. As
he finished his soup and put his spoon down, the bowl refilled itself by
magic. He again finished the soup and again the bowl refilled itself.
Every time he finished the soup and tried to move on to the salad, he
could not. He asked his doctor what the hidden meaning was. The doctor's
reply, "It only proves that you can't change courses in the middle of a dream."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

Most people don't realize how easy it is to make their own homemade
mustards, and once they learn they also realize they make wonderful
gifts. Freshly made mustard is extremely pungent and benefits from a
couple of days in the refrigerator to mellow before using.

Grainy Mustard

1 cup (250 ml) yellow mustard seeds
3 Tbs (45 ml) dry mustard
1 cup (250 ml) water
1/2 cup (125 ml) cider vinegar
1/2 cup (125 ml) dry white wine
Salt to taste

Grind the mustard seeds to the texture of coarse cornmeal in a spice
grinder, electric blender, food processor, or mortar and pestle. Combine
with the remaining ingredients in a non-reactive bowl and stir to
combine. Let stand at room temperature for 2 hours and stir again. Cover
and refrigerate until ready to use. Will keep, covered and refrigerated, for up to 4 weeks.
Makes about 2 cups (500 ml).
Received on Thu Feb 21 20:32:10 2008