I kind of love mustard.  I might consider marrying it if it were legal.  Well, I probably wouldn’t go that far, but you get the idea. 

I always have half a dozen different varieties in the fridge, depending on what I’m in the mood for.  A little sweet-hot on a brat?  Don’t mind if I do.  Honey mustard for dipping?  Yes please.  Plus you need the standards of plain ol’ yellow, a Dijon-style, a stone ground, and whatever other flavors you may come across.  

Mustard is super-simple to make.  It's cheap to make, too! 

Grainy Mustard Recipes

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