Weird Beard

thanksgiving part two the christmasing um we we hosted that at uh at our house and so i spent like essentially three straight days cooking just could do cooking as much as i could in as advanced as i could so that i wasn't doing everything the day of um and it all worked out uh

Worked out really, really well.

There was eight of us over, and the meat was a ham.

I also made asparagus.

I roasted a turban squash, which if you haven't seen a turban squash, if you're a Metroid fan, you'll like them.

um and have you seen one yes yeah but uh they look like a metroid that's what my buddy said we got a turban squash from our farm share looks like a metroid um but yeah so yeah and uh i made some yeah i made a potato casserole that sort of stuff made rolls good good times and

And I will say, actually, so I've got a bunch of leftover rolls and a bunch of leftover ham.

And I think it was Oddball you were suggesting talking about Hawaiian rolls with ham and Swiss cheese and just baking it in the oven.

And I went, you know what?

What?

The boy's got a point there.

And yeah, and so I took some of my leftover potato rolls, and I've been doing this new thing, and I'm kind of getting hooked on it, which is I'm making my own mustard.

I buy mustard seeds, and I have a spice grinder.

You can buy powdered mustard, but if you can grind your own spices, trust me, if you do any sort of cooking, buy yourself a spice grinder.

It'll pay for itself in a year.

Um, but the, uh, but I'll, I grind up some mustard real fine.

Sprinkle, you know, it's like I ended up making like two small sandwiches for breakfast this morning just cause I had one for dinner and I'm like, I need a little bit more now.

And, uh, but so I made like about a T a tablespoon of, uh, of mustard powder and then just start adding water to it until it's a, until it's just starting to essentially come together in a paste.

And then you leave it alone and the water actually reacts with – I should look up the chemical reaction that causes it.

But essentially, the water will react with the oils and the mustard powder and start releasing essentially the compound that is that pungent mustard wasabi type burning, burn your nostrils type flavor.