There’s an immense satisfaction when something homemade turns out well and puts a smile on your face. It gives that boost in confidence and lets you know you can tackle the next project on a high note. We love grainy mustard almost as much as we do Dijon. In the past 20 years, I have made a conscience effort to read food labels, understand what’s inside, and make an informed decision as a result. So when I got it into my head to make my own mustard, I was surprised to see additives such as fruit pectin, citric acid, tartaric acid in Dijon mustard and lactic acid and flavour (no mention of what the flavour is) in grainy mustard. Oops! Did I forget to read the labels on these mustards? Or did I think the additive list wasn’t too long? It’s not as if we consume mustard on a daily basis. Moral of the story; read the blinkin’ label! Continue Reading →
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It’s canning season (the process of preserving cooked food by sealing in jars or cans). I come from a lineage of women who made their own preserves, jams, and jellies. It was the best way to enjoy the summertime produce over winter. Although in today’s world it might sound laborious and unnecessary with canned or frozen foods readily available, for me it’s a tribute to the women in my life who preserved food because it was a necessity. Continue Reading →
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