One of my favourite indulgences is a long hot shower. I usually lean against the wall and let the water pelt onto my back while I clear my head and enjoy a few moments of solitude.
Yesterday I was home-alone with just the little guy and I thought before hopping into the shower I would first tackle the house that had certainly unravelled. Some projects take longer than you think they might, and it took more than three hours to get everything up off the floor, deal with the washing, give the horizontal surfaces a once-over and clean up whatever it was that exploded in the microwave.
By then I was ready for my much-awaited shower. I had barely been in there long enough to get wet when the water started getting a little cool. I inched up the dial and put the shampoo in my hair. That’s when the hot water died altogether. But I still had to rinse out the shampoo and put in the conditioner and douse myself in soap. I have never managed that trifecta in less time in my life.
It took me about an hour to thaw out and when Drew came home I sent him under the house to launch an investigation and he came back declaring the fuses are fine so probably the element is gone. Sounds like we need a new hot water heater.
In the meantime we can shower at the swim centre for 50c per three minutes – and those are very short minutes! Or I can go to the gym and shower there so plenty of options. Wouldn’t mind a bit of hot water at home though!
After I go to the gym or the swim centre, I usually call into Scoop to reward myself with a few treats, especially if Tiago has just made me do 76 push-ups. When I’m there scooping up licorice, chocolate incaberries and chilli macadamia nuts, I see containers of things like mustard seeds and wonder what people would do with them. Probably make mustard.
So I added a few scoops of mustard seeds to my selection of treats and came home and started making mustard. Mustard is easy to make but it takes a few days and even when it’s made, it will taste even better if left for a few more. Once the mustard is made it will keep in an airtight container in the fridge for about three months.
I’ll leave you with the recipe – must go on a search for some hot water.
- ¼ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- ½ cup dry white wine
- ½ cup apple cider vinegar
- ½ tsp sea salt
- 2 tbs honey
- 2 tbs chopped fresh tarragon
- Combine mustard seeds, wine, vinegar and salt in a small non-reactive bowl and cover with plastic wrap. Allow to sit at room temperature for 48 hours.
- Add honey and tarragon.
- Strain, but reserve liquid.
- Put seeds into a blender (I used a nutri-bullet) and add enough of the liquid to make a spreadable consistency. Give it a whizz but not for too long as this is a grainy mustard and you don't want it to end up smooth. Add more of the liquid as required until mustard is of desired consistency.
- Store in an airtight container in the fridge for up to three months.