So take this to heart: If you want something that IS worth the "effort" and "cost" it's dijon mustard. You just have to let it sit for a few weeks.
Once you've had it, you'll never go back.
www.punchfork.com/recipe/Chef-...
So take this to heart: If you want something that IS worth the "effort" and "cost" it's dijon mustard. You just have to let it sit for a few weeks.
Once you've had it, you'll never go back.
www.punchfork.com/recipe/Chef-...
A particularly floofy-looking Great Tit just landed in your feed.
📷 @aintright.bsky.social
A particularly floofy-looking Great Tit just landed in your feed.
📷 @aintright.bsky.social