Thanks to New Jersey friends David Wald and Everett Kline, my spice rack sports a nice addition from a new favorite store of theirs: the Savory Spice Shop. And they highly recommended to me, after their visit to the Roediger House last spring, that I make a habit of whipping up a batch of Park Hill Maple and Spice Pepper Mustard Glaze and using it on a good piece of salmon. Tonight I did so, for the second time, and had a delicious meal with baked sweet potato, sugar snap peas, and the last of the leftover Israeli couscous with pine nuts.
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