Saturday was my usual 8AM power yoga class, a much needed haircut, last minute trip to Target and a very productive evening of putting my summer clothes up and organizing my closet. I can actually see what I have now which is nice.
Sunday mornings are my favorite. I don't have to be anywhere and I can make a leisurely breakfast. This time was a spinach, mushroom and feta frittata (recipe to follow) along with some piping hot coffee. My hubby and I then cleaned out my daughter's room, closet and playroom. Let me tell you, this was no small feat. We were both very proud of ourselves for reducing the clutter by about 75%.
Where did all this cleaning, organizing and productivity come from? It originated from Foy's challenge (from the Foy Update) to minimize and had progressed from there. Let me tell you, we could supply a whole Goodwill store with the amount of stuff we've brought over the last few weeks. Thanks Foy!
Before we headed over to friends house to watch the Jaguars game and have the most delicious fresh fish tacos, Minorcan clam chowder, chips, salsa, guac and black beans and rice, I made Whole Grain Roasted Garlic Mustard.
When I came across this recipe in the November/December 2010 issue of Eating Well I knew what I was going to make for Christmas gifts this year!
Last year I made the mistake of making chocolate bark .
Let's just say, if you are what you eat, I had turned myself into chocolate bark.
Before moving forward with the recipe I checked into buying mustard in bulk (at the suggestion from the "tip" section in the magazine) and found that there are different grades of mustard. The organic seeds from Frontier were highly rated and I was not disappointed. I already had a head of garlic and maple syrup on hand so I moved forward with the idea.
At the dollar store I found these cute little airtight glass jars and packages of cute gift tags so I was ready to roll!
The seeds can be soaked overnight and the roasting takes an hour or so but there is so little prep work that I might make my own mustard from here on out.
Whole Grain Roasted Garlic MustardRecipe slightly altered from Eating Well Makes about 8 cups
1. Pour the mustard seeds, vinegar and water in a large bowl and let soak overnight.
2. Preheat oven to 400F, remove papery skin from outside of garlic leaving all the cloves in tact. Cut off the top so that the insides are exposed. Drizzle with olive oil and wrap tightly in foil. Roast for about an hour, or until really soft. Cool and squeeze half the bulb into a blender.
3. Add half the mustard mixture in with the garlic and blend, adding water to loosen as needed. Pour into a bowl and add the remaning garlic and mustard mixture, blending this as well and adding to the rest. Stir in maple syrup and salt. Taste mixture and add honey or agave as needed to sweeten more.
4. Refrigerate up to a month.