My honey mustard is uncomplicated. Like. The most basic. Its just mayo, honey, mustard, and lemon juice. Nothing about it is from scratch or special. But its yummy. We eat tons of it all summer because we eat TONS of salad when the weather is hot. Less when its cold.
Brady asked for chunky chicken salad for his birthday supper, and I used up the end of our honey mustard. So today I mixed more. And it reminded me where I was at with kitchening when I first started making it. It was the worlds most basic recipe, yet I was SO scared to try anything new. SO scared. I was FLOORED when it tasted good. It was such a teeny recipe, too, with things measured in spoons, and it made such a teeny bit. Even just that felt daunting. What if I doubled it and somehow, it didn’t double well, and then it would suck?! I just couldn’t wrap my head around it actually working.
I say again. It is SUCH a nothing recipe, its embarrassing how afraid I was.
But now its whipped up in seconds flat, without much thought at all. I do still measure, however, because its delicious made that way so I keep it that way. But I make much bigger batches, and thankfully it does multiply well, hahaha!
I even got to incorporate *gasp* A GHOST! to the experience today.
Its small. And silly. And nothing. But that alone shows me how far I’ve come, and as humbling as that can be, I’m glad I can see it.