MISCELLANY AND MUSTARD
Sigh…I seem to have writer’s block today. What can I talk about? What would you like to read about? What I did today since getting up at 5:00 am? Probably not, but it’s a start. Got up, made the bed…removed laundry from the clothes rack, folded and came down to the kitchen and had my Berocca. I put dishes away from last night and gave the kitties a bit more dry food. (borrrring)
It was raining and blowing a gale out there this morning! Cleaned out the litter boxes (always a fun job!) Got hubby’s lunch out of the fridge and packed up his bag and put it by the front door…made sure his phones and keys and work badge were all together. (Oh, how exciting)
Made a cuppa tea…hubby left for work. Went up to shower and dress and was back down in the kitchen by 6:30 am. Had a little bit or ironing to do; about 3 shirts and several dish towels. Some of you may remember my post a while back about me and my ironing and know that I give myself more work than necessary by ironing the ‘glass drying’ tea towels and also the bed sheets. (yawn)
I caught up on reading the papers (and a catalog or two!) and then it was getting near time to feed the kitties; I knew because they were all circling like sharks in the kitchen! Whoever said cats can’t tell time was lying! (are you still with me?)
I fed the sharks…I mean cats, and then fed myself some breakfast…some scrambled egg with lowfat cheese in a whole wheat pita. (I think I’ve got something now!)
I didn’t get to finish making the mustard yesterday so got down to doing that. Making your own mustard is really easy and once you get the basics down, you can try adding different ingredients for a variety of flavors. For those who want to try making your own mustard, here’s the one I did today… (yay, a recipe!)
~~Sweet Spicy German Mustard~~
2/3 C mustard seeds (black or white or a mix)
1/2 C dry mustard powder
1 C cold water
2 C cider vinegar
4 garlic cloves, crushed
1/4 C brown sugar
2 tsp salt
1 tsp cinnamon
1/2 tsp each: ground allspice, turmeric, tarragon
4 tsp honey
Combine the mustard seeds, mustard powder and water in a small glass or ceramic bowl. Cover and set in fridge overnight.
Next day: combine vinegar, garlic, brown sugar, salt, cinnamon, allspice, tarragon and turmeric in a small pan. Heat gently and simmer uncovered 10-15 minutes until reduced by half.
Add to mustard seed mix and blend with an electric hand blender. The seeds will not break up but you do want to mix thoroughly enough to blitz the garlic.
Pour mixture into a double boiler over slowly simmering water. Cook until thick, about 15-20 minutes stirring often. Add honey and stir.
Pour into small sterilized glass jars and seal. This will keep refrigerated for several years.
Cook’s Note: It won’t taste very good right now; very sharp and tangy. Keep it in the cupboard for 3-4 weeks before eating to allow the flavors to mellow and blend.
I then cleaned up the dishes and made myself some lunch. A thrown-together Oriental type soup…cabbage, mushrooms, spring onions, garlic, ginger and any leftover cooked meat you might have (I had duck). Shrimp work well too. Throw it all into a pot, (if using the shrimp, add with the noodles) add some boiling water (to cover) along with a bit of sesame oil. Bring to the boil for about 5-10 minutes then throw in some Oriental noodles. I used buckwheat noodles and cooked for an additional 5 minutes. Put a packet of miso soup paste in your bowl. When the soup is done, pour into the bowl, mix and eat. You don’t add the miso paste to the pot because boiling it reduces its health properties.
While I was cooking up lunch I turned on the laptop and started checking emails and blog stats, etc. Sat down and ate my soup while on the computer. Had a chat with the MIL as she called to check in. (oh no, not again)
While still pondering on what to write about, I cleaned up the lunch dishes, came back here and sat down and started typing…about what, I don’t know!
I have also just eaten the last of the banana muffins and so now will have to figure out what to make in place of them. P brought home some raspberries yesterday from the reduced to clear section so I’ll need to do something with them really quick before they go off. Maybe I’ll make raspberry muffins tomorrow!
Until then, y’all have a good day now!