I’ve been in California for the last week and I’ve spent most of that time sitting on my best friend’s couch, trying to recover from the flu. This was supposed to be the triumphant start to my book tour, but instead I’ve been forced to lay very low.It’s been a lesson in flexibility and surrender, as well as a reminder that I’ve pushed myself to hard over the last year. However, thanks to a cocktail of antibiotics, anti-inflammatories, decongestants, and Tamiflu, I am starting to feel human again. And so I thought I’d drop in to talk about mustard.Mustard has long been one of my favorite condiments. I learned to love it when I was very young as an accompaniment to hot dogs and turkey bologna, and as an adult, eat it with cheese, sausage, and cold turkey. And I do so love a toasted cheese sandwich with spicy, flavorful mustard.The inspiration for this particular mustard came from Louisa Shafia’s wonderful book, The New Persian Kitchen. I revisited my copy earlier this year because Joy and I were featuring the book on Local Mouthful and this mustard practically leapt off the page at me.I marked it a couple months ago, but finally made it just a few days before I left for this trip (admittedly, I was stockpiling recipes so that I’d have some things to post here while I was away). I ended up tweaking the ingredients a little and streamlining the process. increased the amount of acid a bit, both because I wanted the finished flavor to be a bit tangier and because I wanted to ensure that it would be safe for canning. I also opted to use an immersion blender for the pureeing process, rather than transfer the mustard to a blender or food processor. Beyond that, the recipe is all Louisa.While I haven’t dug into my jars yet, I feel certain that this mustard will be magical on turkey sandwiches. I bet it would also work nicely as a glaze for roasted chicken legs and thighs.