He is supportive, oh yes, definitely supportive, but enthusiastic? Well, not exactly.
So when I mentioned that my next thing on the "to do" list was mustard, I was quite shocked when my husband took over the reins and decided it was to be his little preserving project. We all love mustard in this house. In fact, I haven't met many mustards I don't like and really the recipe seemed so simple that I couldn't believe this project would be anything but a raging success.
Unfortunately it was not to be. The first lot of mustard we made (yes we, I played kitchen hand) was a flat out disaster. A truly burn-your-insides-right-out-through-your-nasal-passage-can't-breathe-aching-belly-inedible disaster.
I'm sad to say that lot of mustard had to be binned. There was no rescuing it. This mustard in the picture was the second attempt. Much, much better and quite tasty (it's a beer and something mustard). However, it's still not drool worthy, much to my husband's disappointment and mine as well, as sadly he's thrown in his preserving towel.
But I'm not going to have it. I'm determined he will succeed. To get that man straight back on the mustard horse that threw him. I'm going back to the drawing board on this one. To be the little-engine-who-could.
We will make a stellar mustard. We will make a stellar mustard! Hmmm well, just as soon as my poor aching belly has had a little rest.
Yield: 2, no. 10 bottles and 4, no. 3 bottles of very average mustard.