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Jammin’ with Kathy Casey

Please check out this fun blog I wrote for the Canning Across America website! I hope all of you will join us in the “Canvolution!!”

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Mustard

I love mustard—zesty Dijon; zingy yellow; bitey, coarse, country-style. It is a universal spice—from the seeds cooked in Indian fruit chutneys, to the sinus-clearing fiery paste served with Chinese barbecued pork, to the pungent sweet mustard fruits (that I love so...