We like it with eggs, I also add minced onion, celery, sweet pickle relish, and green bell peppers – all glued together with mayo.

The cheese is a pecorino moliterno, the sausage is an oven baked deer sausage.

Recipe:

12 oz stout beer

1-1/2 c brown mustard seeds (whole)

1 c red wine vinegar

1 T kosher salt

1 t ground back pepper

1/4 t ground cinnamon

1/4 t ground cloves

1/4 t ground nutmeg

1/4 t ground allspice

Combine all the above in a stainless or other inert bowl, cover with plastic wrap and let sit at room temperature for 24-48 hours.  After soaking dump it all into a blender and pulse until the seeds are ground to your liking. The mixture will thicken, you may need to add a bit more vinegar and to scrape the sides down. This recipe makes about three cups.

This is becoming a comfort food for us. I gave the fillets a good sprinkle of Cajun seasoning before breading them. The potato salad is a new batch. It has a good dollop of regular yellow mustard and a spoonful of that homemade Guinness stout mustard. I made another batch of that mustard, thinking a new run every ten years is not too much.

I finally opened that can of peas I’ve had in the cupboard for ages. They were a brand of peas that got good marks from a few people in some long forgotten comment section. They went something like “I only buy frozen peas because they are so much better than canned but [brand name] peas in a can are OK”, followed down thread with a few affirmations.