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Dan Higgins column: Can one really have enough mustard?

12:37 PM, Mar. 22, 2013  |  Comments

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"Do you really need four bottles of mustard?"

That was the question I was facing as my wife was cleaning out our fridge. My standard mustard assortment contains: yellow for hot dogs and bologna; deli or spicy brown for most lunch sandwiches; Dusseldorf for dipping pretzels; Dijon as a recipe component; and a jalapeno mustard I use exclusively on brats in the summer.

I'm always on the lookout for a new mustard strain and experimenting.

So a trip to the National Mustard Museuem was only a natural during a recent trip to Middleton.

While it isn't an all-day kind of museum, it has enough kitschy displays - a newspaper clipping about a house fire that occurred while the homeowner was out buying ketchup, a mustard vending machine, a Roy Lichtenstein-inspired piece of artwork and the Mustard Piece Theatre come to mind - to make it a fun stop.

There is plenty of mustard for sale as well and you can try any flavor that catches your fancy. Some of the memorable concoctions included: key lime pie, root beer, cranberry and of course bacon.

Ultimately a blue cheese Dijon and the root beer mustard won out. The blue cheese has proven to be an excellent sandwich spread and the root beer variety is a great dip for chicken nuggets. I suspect I will be making another Middleton roadie later this year, maybe for the National Mustard Day celebration on August 3.

You can see more of the National Mustard Museum and order other mustard varities at mustardmuseum.com.

FREE BREAD: You can pick up a free loaf of bread from 8 to 10 a.m. next Friday (March 29) at all seven Kwik Trips in Green Bay. The giveaway is courtesy of Acts 1:8 Ministry, in partnership with Pilgrim Lutheran.

PIN IT OR SKIP IT

My love for asparagus and bacon had me chomping at the bit to try this Bacon Wrapped Caramelized Sesame Asparagus recipe.

The recipe: Mix a handful of ingredients whisked together, wrap the bacon around the asparagus and brush with a mixture. I doubled the recipe because I wrapped two chicken breasts in bacon and drizzled the sesame mixture over them as well. The baking temperature and time allow both the asparagus and chicken to finish at the same time on one baking sheet.

Caution: Even people who claim to not like asparagus will steal spears from your plate. The stalks I should have trimmed up the stalks a bit farther to keep them from getting too stringy.

Pin it: Yup. Add chicken breasts to the mix for a complete meal.

You can find this recipe pinned to my Side Dishes board at pinterest.com/foodfamily.

What's your take on the Packers Family Night change?

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