Yesterday I contacted a (relatively) local gourmet mustard company Green Mountain Mustard in Vermont that I had noticed on Twitter.
How about I review your mustard by trying out a few of the recipes on your website and then feeding them to my flock of kids? I wrote to them. I’m always up for reviewing a new product and even more so if it’s local (in New England, we are all New Englanders.)
“Sure thing, was the reply, but instead of our recipes, how about you come up with some of your own?”
If there is anything that this mama hen loves, it’s a challenge.
If you were in our house last night, in between Olympic skating and skiing events, you’d hear, tossed out like skipping stones to a lake, ideas like
“Deviled Eggs?” (An obvious choice for this household)
“Pork Tenderloin?” (Staying away from chicken dishes)
I have to admit that more than one of us pulled out recipe books and took to the internet to check if combinations we had in mind would work together.
“That’s a good idea, but you need a little something to add color.”
“What about texture, you need to vary it somewhat – have you never watched The Taste?“
The mustards come in many varieties from savory, maple infused (Vermont, remember), to some that are HOT, HOT, HOT.
The kids are thrilled. They are always up for:
- Challenges, and
- Good food
And when something comes our way that includes both, look out, ‘cause here we come.
Marc and I have (we think) decided on 3 dishes, but I need to see which mustards we get before I finally nail our entries down. Don’t worry, you’ll be getting all the recipes and photos once we have made the dishes.
So, I’m wondering, if you had to use mustard as an ingredient, what would you make?
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
Also, join me on Facebook to find out more about the flock (children and chickens) and see some pretty funny chicken jokes, photos of tiny houses, and even a recipe or two.
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