The miracle of mayo

If you’ve never made your own, you need to. ASAP.

This looks a little yellow, probably because of the lemon juice and zest, and the fact that I use Coleman’s dry mustard instead of Dijon mustard. But it tastes wonderful.

Yesterday, the women of the church I attend held a bazaar and bake sale. I had contributed a dozen bottles of my homemade fermented hot sauce (nearly all of this year’s batch — I held out two bottles for myself). I ended up buying a jar of homemade dill pickles and a tub of homemade peanut brittle, both of them wonderful. I also bought a jigsaw…