I made mustard earlier. Yes that’s right. Made mustard of whole mustard, a little wine and water and a bit of salt. It’s aging in the frig because freshly pulverized mustard is potent stuff.
Spurred on by this and needing to make some room in the frig, I sliced up the head of cabbage, chopped some onion finely and mixed it all in my biggest mixing bowl before transferring it to one that is just big enough to hold it all. “Let chill at least one or two hours… keeps and improves over a few days…” sort of thing.
Even as I’m eating the first “shouldn’t be eaten for a few hours yet” mouthfuls of coleslaw it’s turning into coleslaw… Life is good.
