Cutting the Mustard.

A Lesson in Gluttony and Control.

Finally, there is only French’s^® yellow and Gulden’s^® brown on my pantry shelf.

Once upon a time, that space was also shared – packed, in fact – with small jars holding other variations: champagne, chipotle, curry, honey, jalapeno, siracha, Dijon, . . .

Then, one day, I said aloud, “That’s it!  No more of these yuppified wannabees!”

And Lo!  The clouds parted and the sun came out.  Best Friend assented my exclamation with a “Hear!  Hear!”

We do like mustard.  It was easy to pick up a small jar of something a little different when we stopped by our local winery.  What’s a two-ounce jar of champagne honey mustard?  It didn’t take up much refrigerator shelf space along with the other six or seven two-ounce jars.

Yet, that one day, I had enough.  Those “specialty” mustards began tasting pretty much alike.  There wasn’t anything special about them anymore, except perhaps their unusually shaped jars that really had no further purpose for me after the last bit of mustard was scraped from the sides.

I was throwing money out the proverbial window.  And for what?  To feel like we were indulging in something special or upper class?

Pfffft.  It was a waste.  We said right then and there that those types of mustards won’t darken our doors again.  From then on, it will be a bottle of yellow, a bottle of brown, and a jar of Dijon.  That’s all!  No more yuppy mustard, as we call it.  No more fancy-this and fancy-that.

Along the same lines, in fact, the equivalent goes for fancy horseradish – I have a bottle of siracha horseradish that I bought a few weeks ago from a mom-and-pop grocery store in a neighboring town.  Is it anything special?  No, not really.  It’s really not what I expected; it’s not any hotter or spicier than regular horseradish, and it has a strange, sweet background taste to it.  I could kick myself for not reading the ingredients list better, because this bottle of weirdness has corn syrup in it.  (We’re cutting out corn syrup from our diet).  So, if I want the kick that siracha gives to my bowl of pho or broiled chicken or vegetable stir fry, I can get the siracha bottle from the refrigerator and squeeze a shot or two on my plate.  If I want horseradish, I can make my own fresh or buy a jar of straight horseradish.  I don’t need an odd yuppie horseradish-siracha concoction. Keeping it simple, silly!

So, we’re cutting the mustard.  We’re keeping it unpretentious.  Now on the refrigerator shelf sits a container of yellow, a bottle of brown, and there is a space for Dijon because I need that specifically for making Steak Diane.  Otherwise, any other types of strange mustards will remain on the store and winery shelves, available for other shoppers and connoisseurs to fill up their refrigerators and sate their taste buds with frou-frou table mustards.

It’s minimalism for us now.