RecipeMuncher

I was pretty excited about this week’s Ellie pick. It’s a recipe I’ve often glanced at in the book because it looks so tasty to me. You see, I love mustard — I even liked it when I was little. It was mustard that I would use to choke down the mushy cooked carrots that accompanied pot roast when I was little (we always had to eat half a carrot each, and all three of us hated it!). When I was little I only liked yellow mustard, but these days I’m a fan of almost any (...)