The theory and practice of lunch
Oct. 7th, 2013 12:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceChaz his lunch today is a pork sammich with mustard, and tomatoes on the side.
I baked the bread, with the sourdough starter I've been nurturing for three or four years already; I marinated and smoked the pork; I grew the tomatoes. The only significant thing I didn't make myself is the mustard.
Inevitably, my response to this is self-deprecation. Why in the world do I not make my own mustard? Especially here where I am, far from my sources, struggling as I do to find the good stuff.
*scowls at self, and trudges off to find mustard recipes*
I baked the bread, with the sourdough starter I've been nurturing for three or four years already; I marinated and smoked the pork; I grew the tomatoes. The only significant thing I didn't make myself is the mustard.
Inevitably, my response to this is self-deprecation. Why in the world do I not make my own mustard? Especially here where I am, far from my sources, struggling as I do to find the good stuff.
*scowls at self, and trudges off to find mustard recipes*