The neighborhood we live in now is in stark contrast to the neighborhood we left in California. Since we moved into townhomes owned by the seminary, you can guess that there are other young family residents, resulting in many other kids for Judah to play with. Back in California, Judah had no friends his age in the neighborhood and the closest playground was a 15-minute drive. The closest playground here? About 20 feet from my kitchen window. 🙂
Needless to say, Judah is having the time of his life. And, he is being forced to share his toys. Today, he clobbered a girl twice his size as she ran towards his Hot Wheels collection that he so proudly displayed on the sidewalk. Then after the blow, he yelled “Mine!” That’s when I clobbered him. Not really. But, that’s when I wanted to. :
Judah’s a good kid. But, he is really having to figure out this sharing thing. I mean, he just turned two, and he’s never had to share his own toys very often, so I should give him some slack. But, I’m going to nip it while it’s hot.
You know who else needs to work on their sharing skills? Chick-fil-a. I need them to share their various sauce recipes. Specifically, their Polynesian sauce (right, Steph?). 😉 But, trying to find a “copycat” recipe for them is pretty much impossible. So, I took a few packets from their restaurant the other day and will be playing around in my kitchen with the ingredients listed.
Even though Chick-fil-a does have a honey mustard sauce, this honey mustard recipe is actually reminiscent of their “Chick-fil-a Sauce,” (although definitely not exact). There are many different ways to make honey mustard. Some people use horseradish, others add more honey, then someone else might throw in some OJ. I like to keep it as simple as possible, with ingredients I always have on hand. This formula is just that and creamy, tangy and the perfect dip for our chicken nuggets.
Honey Mustard Sauce
- 1 cup mayonnaise
- 3 Tablespoons honey
- 2 Tablespoons yellow mustard
- Juice from half a lemon (or 1 Tablespoon)
- Combine all ingredients and stir. Cover and chill 2 to 3 hours before serving.
- Source: Adapted from Paula Deen, via The Food Network