I'm happy to be alive today because of mustard.
Seriously, I did now know good mustard until someone introduced me to it. I was used to pretty much three kinds (all of which are good, just for different sorts of tastes): French, English, and powdered. Then we went on a trip to Canada and someone plonked down this bright yellow, awful-looking stuff that just kind of grabbed my mouth and exploded with love.
If I can't find this stuff back in Australia I shall be most disappointed.
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