Sunday, September 7, 2008
Another Condiment Demistified
It doesn't look like much now, but wait until a week from now! You'll all be jealous of my red wine mustard. The boy and I were talking about what things we like to have in the fridge and pantry and how we can make them without so many additives, high-fructose corn syrup being the main additive we want to cut out. Our list includes ketchup, mustard, jam, and pickles. We also love having sauerkraut on hand - it makes the perfect fast food when paired with bread and bockwurst. Learning how to can was worth it just so we can have sauerkraut handy when our crock is empty.
Amazingly, mustard is easy! You just let your mustard seeds soak in the acid of your choice, then you grind it all up. You can add spices, or not. Because the mustard gods were smiling down on me, I happened to have all the ingredients in the pantry. Yeah!
I've been warned my several websites that it will taste positively nasty the first time it is all ground up and that resting period of at least a week is needed to mellow out the flavors. We'll see if I can resist.
Today, we took a bike ride down to the local farmers' market to pick up some more ketchup ingredients. Biking in our neighborhood isn't trivial, however, since it means committing to a hill climb or two. To fortify myself for the climb back up to our house, I stopped by Stash and loaded up on sock yarn. It's light yarn, so it wasn't a bother at all. ;)
The yarn in the back is Trekking Pro Natural (it has bamboo!) and the one in the front is Schaefer Anne. Both are going to be magically transformed by elves, or me, into Christmas gifts.
Ack! I better start knitting!