Colman's Mustard

If you like hot mustard…then Colman’s Mustard is the one for you. In 1814, Jeremiah Colman began making mustard at a water mill near Norwich, England. To give it that distinctive flavor, he blended brown mustard with white mustard. That combination has been a favorite for 200 years. Around 1855, the firm introduced its characteristic packaging in a tin of bright yellow still in use today.

Many people ask what I use in my quiches...it's no secret...one teaspoon of Colman's Mustard!

Doves for Food

The dovecote in Dunster, in Somerset, England, was probably built in the latter part of the 16^th century. It sits close to the Priory Green, and also close to the walls of the Priory Church of St. George. It’s approximately 19 feet high and 19 feet in diameter. The walls are 4 feet thick. There are 540 nest holes inside the dovecote.

During the 18^th century, the floor level and door were raised to avoid the lower tiers of nest holes against infestation of brown rats. There's a revolving ladder inside the dovecote that was used to harvest the doves for the table. The raising of doves (or pigeons) provided an important and constant source of food. Evidently, the most desirable part of the dove (or pigeon) was called “squab meat” --
the breast of the bird. It is said to taste similar to the darker meat of a chicken.