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Okay, well maybe I'll try a touch of it, but not much. I use dry mustard on occasion for white sauces, especially when I make a favorite of mine, creamed eggs over toast. A pinch of dry ground mustard seed goes into that.
I still need to pick up a head of cauliflower for the cauliflower cheese. I'd rather use fresh. Although frozen would work, too, once it's cooked.
No plans for food today. I've got some running around to do. Tomorrow, however, for Sunday dinner, I'm making a baked brown sugar-glazed spiral ham, scalloped potatoes and corn cobettes.