Monday, June 22, 2015

Rhubarb Mustard

It's another Monday, which means it's raining and J's softball game is once again cancelled! Mother nature needs to give us a little break here!  Actually, in all honesty, mother nature's been pretty good to us other than all the rainy Mondays. We've really been taking advantage of it this past week.  I ran a 5-mile race on Father's Day. It was my first race since January and my longest race since my marathon in October 2013. It went pretty well and, most important, I didn't get sick! So I'm considering it a win.  I'm feeling pretty good about this whole running thing right now, so let's hope I can keep that motivation going.

We went to two baseball games this weekend (and also went to Hofbrauhaus twice!)  On Sunday we saw a very exciting win... and on Friday we saw some great fireworks after the game ;) (We won't talk about the game itself...)

Friday's game

Sunday's game... and some random guys foot!
J's liter of beer!

On Saturday we took our bikes out for the first time this summer. We gave them a good tuneup and took them out on a 5-mile ride. I'm really hoping to log more biking miles this summer than last year. It's so much fun :)

In unrelated news, we have a trio of baby skunks living somewhere near our house. I know that there's (hopefully) a mama nearby, and that soon they'll be big and stinky, but for now they're just so cute.

Mother nature has also given us some great fruits and vegetables from our garden and CSA. I was very excited to get rhubarb last week because, after already making my favorite rhubarb recipe a few weeks ago (Smitten Kitchen's Strawberry Rhubarb Crisp Bars), I was looking forward to making rhubarb mustard! For anyone looking for a good non-dessert recipe to use up your rhubarb, here it is!  This recipe was given to me by J's aunt (after I tried her's and was literally eating it with a spoon!). Just a warning, when I made it - it was very spicy! So you may want to adjust the ratio of yellow to brown mustard seeds if spicy mustard is not your thing.

Rhubarb Mustard

Makes one pint.
2 ½ cups rhubarb, cut into ½ inch pieces
½ cup water
¼ cup honey
1/3 cup yellow mustard seeds
2 tablespoons brown mustard seeds
1/3 cup raspberry vinegar (I did not have this, I subbed in a mix of red wine vinegar and Penzey's raspberry enlightenment)
½ teaspoon sea salt

To cook rhubarb: In medium saucepan, combine rhubarb, water and honey.  Bring to a boil over high heat. Simmer 6 to 8 minutes or until soft. Set aside to cool.

To prepare mustard seeds: In spice blender or mortar and pestle, grind yellow mustard seeds and brown mustard seeds until mostly powder.  (Full disclosure: I did not do this step.I like a really grainy mustard, so I skipped straight to the making mustard step and trusted my Vitamix to do a good enough job grinding the seeds for my taste)

To make mustard: In blender or food processor, combine cooled rhubarb, powdered mustard seeds, vinegar and salt.  Process until smooth.  Store, covered, in refrigerator for a few days before using.

We used it on pork chops that evening and I'm trying to come up with good ideas for more things to use it on. Anyone have any suggestions?  Otherwise I just might resort to eating it with a spoon..... 

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