We went grocery shopping on Friday and put the boys in shopping carts for the first time (at a grocery store). We typically use peapod pickup service for our groceries, so I don't have to go in and push/pull two carts throughout the store. I do, however, often walk over to the store to grab a few items...but never a full order. I am not ready to tackle that alone.
The recipe and ingredients were from Blue Apron, and they always provide some sort of informational tip. So here's what they included this weekend about mustard / mustard seed type mustard:
"Made from the seeds of the mustard plant, this ubiquitous condiment is also, historically, one of the oldest. Recipes for sauces resembling the mustard we recognize today date as far back as the 4th Century, when they were used to glaze wild boar. And though we don't have any plans to put boar on the menu, mustard goes well with just about anything. The word itself is derived from two Latin words. "Must" comes from the Latin "mustum," the first juice pressed from wine grapes. The "-ard" comes from "ardens," meaning fiery or hot. The first mustards were a simple combination of "must" and ground mustard seeds, infusing the juice with the signature, slightly spicy flavor. The whole grain mustard we use is a combination of whole yellow and brown mustard seeds, blended with white wine and vinegar."
My mom and I have been doing a fun daily activity where each day we choose three words and I look up the Spanish translation and she looks up the French translation. So I am all about word origins -- I loved that this recipe included the Latin words. Very cool!
- 8 Ounces Shrimp
- 2 Sandwich Rolls
- ⅓ Cup Mayonnaise
- 1 Apple
- 1 Head Butter Lettuce
- 1 Lemon
- 1 Large Bunch Parsley
- 3 Tablespoons Whole Grain Dijon Mustard
- 2 Tablespoons Sweet Pickle Relish
- 1 Tablespoon Po' Boy Spice Blend (Sweet Paprika, Celery Seeds, Dried Parsley, Ground Mustard, Cornstarch, Blue Apron Cajun Spice Blend)