**This is a sponsored post in collaboration with Colman’s Mustard.**
I’ve told you how Naomi and Cole love spicy food, right? Well I may not like my heat ghost-pepper spicy like they do, but I do love it Colman’s Mustard-style hot (think wasabi and cayenne), which is different and—ahem, way better! And much more interesting.
It’s the kind of hot that enhances flavor while bringing just enough heat to give dimension. That is exactly why I used the Colman’s Dry Mustard in the mini quiches and the prepared Colman’s Mustard in my Mustard and Chive Vinaigrette.