It’s been a crazy week and today isn’t any different.  We are almost done with the bathroom, I put what I hope to be the last coat of paint on the walls this morning.  I completely spaced on having said yes to making some baked goods for the PTA event tonight so that’s in the oven.  Most of the grocery shopping is done and then it’s an afternoon of getting everyone round to eye appointments.  So this will be a quick post!

Several weeks ago I bought mustard seeds to make homemade mustard.  I finally got round to it this week.  Even though this is incredibly easy you still have to find some time to do it.

I used half brown mustard seed and half yellow mustard seed for this recipe.  I did some research online and found that the basic steps are the same.  Just change up the ingredients to get the flavour you want.

In a non reactive bowl put in 1/4 cup of brown mustard seeds and 1/4 cup yellow mustard seeds.  Cover with 1/2 cup of white wine vinegar.

Set aside, covered, for two days.  I ended up going 4 days but it didn’t ruin the recipe so that was lucky.

For this round I wanted to do a garlic one and a garlic chilli one.  I had oven dried some Ring O Fire peppers from our garden.  That is really easy to do as well.  Bake them at 300F/150C until they are dried.

This garlic clove turned out to be too much garlic so after finely chopping it I saved half for another dish.  Pour the mustard seeds with the vinegar into a blender and add the garlic and 1 1/2 tablespoons of brown sugar.

Blend until you get the consistency you prefer.  I removed half of the mustard and stored it in the fridge.  Then I chopped up the pepper and added it to the blender.

Again blend until you like the consistency.

I was really pleased at how these came out.  I definitely want to play around with flavours.  A friend of ours in Scotland suggested using whiskey.  The possibilities are endless.