Please thank fine art daily for letting me know there was such a day designed especially for mustard and mustard lovers.
When I think of mustard and how I enjoy it, Dutch Mustard soup comes to my mind – a creamy soup flavoured with dollops of peppery wholegrain mustard from the north of Holland, tamed somewhat by creme fraiche. In fact, my first ever blog post on KB featured this very soup.National Mustard Museum in Mount Horeb, Wisconsin. Since I can’t head over to the US today, I’m celebrating and opening ‘aged’ jars of mustard, purchased in Paris and in my possession since 2009. One I got for the bucket it came in; ‘Food & Drink: Why we’re so keen on flavoured mustards’, dissects the elements of the condiment, from historical times in France to modern day Britain. She goes on to enlighten us, me, you about the variations in mustard flavours, all dependent on the kind of mustard seed employed in the making. She even lets us know that we can make our own mustard, simply by softening the seed in vinegar or water for 24 hours, then mixing to a paste in a food processor with herbs or spices. Fancy that.