Yesterday as I was making the Green Tomato Salsa, I decided that today I’ll make the Cranberry Honey Mustard. I can’t remember how much I made last year but it wasn’t enough. I’m going to make four times the recipe today and that’s a good start. I may end up making more. The recipe doesn’t call for wasabi seeds but I added a few of those and I want to do that again. Also, in early 2020, back when Vince was still saying “I am NOT moving back to Missouri . . I don’t care if they’re giving houses away!”, I made Fermented Wasabi Mustard.
The main reason for making Cranberry Mustard today is that I don’t have to do a lot of chopping, where yesterday I spent hours chopping green tomatoes, jalapenos, onions, bell peppers, cilantro, and probably something else.
So, while I’m standing there chopping and making the decision about the mustard today . . the thought ran through my head . . Where are the wasabi mustard seeds? No idea.
I knew I made the Cranberry Mustard here last year and I used the wasabi mustard seeds so they had to be here somewhere. There were only three or four places I would have put them (right!). The last place I looked was this cabinet.
This is one of the cabinets that I want Vince to add pull out drawers. It’s very deep and I have to get down on the floor to see what’s in the back. Getting down on the floor isn’t a big deal but getting up is almost impossible.
There was a blow dryer in this cabinet. I think Vince has used it when we had an issue with the ice maker. There were some pans that should have been stored in the garage; some dry beans that are normally stored downstairs, drinks for Addie that I didn’t even know were in there. There were also lots of recipes I had printed and stuck in there. Crazy! That was the only cabinet that had weird stuff in it but it’s been remedied now.
I did find the mustard seeds but they were with my sprouting seeds so we have that resolved.
Now I can make the Cranberry Honey Mustard and I can get a batch of Fermented Mustard started.