For a variety of reasons, we do not often eat out. First, I so LOVE to cook at home that it really seems pointless. Where we live, it’s hard to beat the gourmet grub that appears on our dinner table. And, as I say this, I guarantee I am remaining humble. I certainly don’t care…
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Raw honey and a deeply pungent stoneground, Dijon mustard are two inherently amazing gustatory sensations. Completely separate in flavor profiles and tasting elements, they seem to embody their own sensibilities and entirely different descriptives from one another. Their origins differ incredibly as well. Whole, ground, cracked, or bruised mustard seeds mixed with water, salt, lemon juice, and other…
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