Iām just reading up on what to do with my rhubarb this year and found this delightful typo in a recipe for rhubarb upside down cake:
Pout on the orange juice and sprinkle with 1 cup of the sugar
Rabbit hole You Tube.
This guys commentary as he does his video is wonderful. āBetter than Baconā spam recipe. BtW never think you cannot make a video.
He did!
We always made a strawberry rhubarb sauce. Just a loose, pourable jam. Then had it on crepe, waffles or ice cream.
Bugs in your baking?
Oh no!
Though not my favorite beer.
This is my favorite beer bottle.
Yes please!
Climate change and rising costs are causing supermarkets in France to run out of dijon mustard, raising questions over whether the shortage could spread to other countries.
French mustard producers said seed production in 2021 was down 50% after poor harvests, which they said had been brought on by the changing climate in Franceās Burgundy region and Canada, the second largest mustard seed producer in the world.
The war in Ukraine has further restricted seed supply, with both Ukraine and Russia being major exporters of the crop, something which has resulted in costs rocketing, said Vandermaesen.
The group tried to purchase 50 tonnes of seed on the market in April, which he said was āsix times the normal price the year beforeā.
Sad Mutant. (I mean, while Iām firmly in the ketchup camp in terms of preference, this makes me sad for, you know, larger reasons.)
I think you mean, forage 
Iād say that if I had to put any effort into it, stuff grows everywhere around here, pops up in my garden if I let it.
Wild mustard. A photo from a neighbors front yard here in SF, and 2 types of mustard growing there.
Incidentally, the wild mustard all over California is black mustard. You can thank Father Junipero Serra for that one: He used mustard, which grows like a weed, to mark his travels in Alta California 250 years ago.
Also this: How to Make Mustard - Basic Mustard Recipe | Hank Shaw
And this: Brassica nigra - Wikipedia
White wine vinegar, salt and mustard seed for meā¦ but Iām probably not a super taster, so I like excess 
Caught my first spring Chinook salmon in 5-6 years yesterday:
These fish are the A5 Wagyu of salmon. They enter rivers in the spring instead of the fall, and have to live in freshwater without eating for months before they spawn. As such, they leave the ocean loaded with fat. When you grill them, they sizzle like ribeye.
Tonight was grilled springer with tagliatelle with morel mushroom cream sauce. Did I mention that the morels are in season at the farmersā market?
I love spring!
Pineapple and chili shrimp over buckwheat noodles (Korean, so not soba) with steamed bok choy. I am now, gasp!, out of soy sauce. Guess Iāll have to head over to Mitsuwa tomorrowā¦
