In the past few weeks, I've been using up odds-and-ends from my larder. Some dried chilies and olives led me to create a batch of condiments, in this case, a tapenade, the silky black olive paste from Provence. Being a favorite of mine, I opted for David...
A lull at work led me to make some homemade mustard. After making a double batch, I split it into thirds with a base of traditional, yellow mustard ball park style. Then I added herbs, pickled ramps, and piquillo peppers. My boss gave me one of his "looks"...
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