I love mustard.

And before you ask… no, not enough to marry it. But maybe just enough to casually fool around. Besides, I’m already married.

But mustard and I go way back. Growing up in Philly, I’d put mustard on my pretzel. Nothing beats Gulden’s (not Golden’s, Gulden’s) Spicy Brown Mustard on a Philly Soft! And you’ll probably think this is gross but I’d often pair the combo with a Yoo-hoo. My mouth is watering.

“What kind of wine would you like with your meal, ma’am?”

“Oh, I’ll have some yummy chocolate flavored water please! And could you bring me a huge vat of mustard for this pretzel? Thanks!”

Gosh, I haven’t had a Yoo-hoo since college. But let’s get back to mustard. This is, after all, a very serious blog about mustard.

I love all kinds of mustard. I’m a huge fan of yellow mustard, spicy mustard, honey…