Sarah
 

Sparkling wine, 25% small hot mustard seeds (good crush), 25% black mustard seeds (medium crush), and 50% normal mustard seeds (fine ground).
*if no black go for dark brown.

Use minimal soak on hot and black seeds, most liquid into the normal ground.
Stir in rest adjusting moisture until you have a good paste. Seal up in a small jelly jar or crock with a lid and place in fridge.

If you like less heat soak longer.
I find a nice fruity and sweet sparkling wine does wonders, so does same blend if you have any access to any ice wines or a good Spanish dessert sherry (expect purple outcome with sherry).
For crush styles, I prefer a stone mortar and pestle (never ceramic), for fine grinds a spice only coffee grinder.

Ok done confusing most of gfy.

Over my head like a 747...

I'm still waiting for my red vinegar based hot sauce

... you succeeded at your mission.

Crap.

Ok had a weird issue in garden this year for some fucking reason only the bells and my Anaheim's developed any peppers and there were sparse. Typically I get around at least a bushel or more of each pepper type.

I can either supply you with the how to, make you some via store peppers (slim chance I can find some of right kinds at farmers market), or you wait until next year.

mmmmm..sounds good (glad I looked past the first few pages this morning)

My big thing the past few weeks has been doing my own easy fridge pickled cucumber slices. Easy stuff, I know but nice to have around and feel better for knowing everything that has gone into it.

Oh and I need a new mortar and pestle. My bf THREW IT OUT..by mistake..he thought it was on a pile of things to go when it was just merely NEAR the pile.