Now try Colman's in a cookie

I’m still finding ways to enjoy Colman’s mustard and the yellow tins it comes in. Here’s something you might not have considered – put some yellow stuff in with your chocolate.

Chocolate Spice Cookies

Ingredients                             

3 ounces unsweetened chocolate   

one and one fourth cups all-purpose flour        

1 teaspoon baking powder           

one half teaspoon cinnamon                  

one half cup butter, softened

two thirds cup plus one half cup granulated sugar

1 egg, at room temperature

one and one half teaspoons Colman's Original Prepared Mustard

Directions

Preheat oven to 375 degrees. Melt the chocolate in a small heavy saucepan over low heat and set aside. Sift together the flour, baking powder, and cinnamon, and set aside. In electric mixer, cream together butter and two thirds cup sugar. Add the melted chocolate and the egg and beat well.  Dissolve the Colman's Mustard in the heavy cream and add to the chocolate mixture. On the lowest speed, fold in the sifted flour mixture. Divide the dough in half. Place each half on a sheet of waxed paper and form into a 10-inch strip. Using the waxed paper to help, lift and roll each strip into a 10-inch cylinder. Wrap each cylinder in the waxed paper, twisting the ends to secure. Chill for two hours. Slice in ¾ inch rounds. Bake for 15-20 minutes. Makes 1 Dozen

Michelada

While visiting my husband’s Mexican-American relatives in the valley, someone offered us Clamato, a tomato/clam juice drink, to mix with a beer. I can’t quite recall what I thought then, but the concept has grown on me. The May Texas Monthly pays tribute to Michelada, a summer “beertail” that loosely translates to “my cold beer.” The recipe in the magazine calls for rimming a glass with lime juice and salt and adding bottled hot sauce, lime, Worcestershire, Maggi Seasoning, a pinch of salt and freshly-ground pepper. Then add ice and slowly pour in a Mexican beer. Garnish with lime and serve.

Straw Envy

There’s more to the vanity aspect of Straw Envy than the sparkly crystals adorning the BPA-free thick straws. When you whip out the designer case and insert one into your hot coffee or cold soda, you’re getting wanted attention. Then you can explain that you’re keeping landfills free of those disposable versions and avoiding stained teeth by using your bling straw. Just like Fight Club, there are a few rules about using Straw Envy responsibly. Yes, you’re allowed to look good while slurping through a straw. No, don’t make fun of someone using a disposable straw.

ddoiron@panews.com