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Elizabeth Baker
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Okay, mine's in the fridge. I just got back from restocking at Penzeys, so I had brown mustard seeds. Didn't have sherry vinegar, but I had a rose wine vinegar that I figured would work. Also took a leap of faith with the honey that I used - I only had some mountain fir blossom honey that is really strong. Should be interesting.
Toggle Commented Apr 11, 2011 on homemade whole grain mustard at In Jennie's Kitchen
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Apr 10, 2011