Colman's Mustard
Growing up, the only time Colman's mustard appeared in our kitchen was on St. Patrick's Day. My mother used the dry version, adding a little water and stirring vigorously. It was a favorite accompaniment to our traditional corned beef and cabbage dinner.
After marrying the Englishman, he showed me there was far more call for this delicious mustard than just its annual use on the 17th of March.
These days, I mix equal portions of jarred Colman's and mayonnaise, then add it to canned tuna. It adds a lovely "kick" and spicy flavor to our sandwiches.
So whether you're of Irish or English descent, or anywhere else in the world, consider adding a little spice to your favorite dishes.
Easy Peasy!
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