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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://noauthority.social/users/eriner/statuses/111827930179557691">Matt Hamilton (eriner@noauthority.social)'s status on Saturday, 27-Jan-2024 21:33:54 JST</a><a href="https://noauthority.social/@eriner" title="eriner@noauthority.social"><img src="https://gnusocial.jp/avatar/231777-48-20241122150814.webp" width="48" height="48" alt="Matt Hamilton" style="position: absolute; left: 0; top: 0;">Matt Hamilton</a></section><article><p>Whole-grain mustard is the best kind of mustard.</p><p>I had always preferred unique varieties of mustard to the gross bright yellow stuff, but after having this I don't think I can eat any other kind of mustard anymore.</p><p>It's basically mustard seed, water, and vinegar. I'm going to try to make some this year. How hard could it be?</p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/2641281#notice-5234121">In conversation</a><time datetime="2024-01-27T21:33:54+09:00" title="Saturday, 27-Jan-2024 21:33:54 JST">about 10 months ago</time> <span>from <span><a href="https://noauthority.social/@eriner/111827930179557691" rel="external" title="Sent from noauthority.social via ActivityPub">noauthority.social</a></span></span><a href="https://noauthority.social/@eriner/111827930179557691">permalink</a><h4>Attachments</h4><ol><li><article><header><div>No result found on File_thumbnail lookup.</div><h5><a href="http://anymore.It/">anymore.it</a></h5><div></div></header><div>This domain may be for sale!</div><footer></footer></article></li><li><label><a rel="external" href="https://gnusocial.jp/attachment/2172390">Untitled attachment</a></label><br><a href="https://static.noauthority.social/media_attachments/files/111/827/923/299/782/215/original/23d6f6334f2267d1.png" rel="external">https://static.noauthority.social/media_attachments/files/111/827/923/299/782/215/original/23d6f6334f2267d1.png</a></li></ol></footer></blockquote>

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Matt Hamilton (eriner@noauthority.social)'s status on Saturday, 27-Jan-2024 21:33:54 JST Matt Hamilton
Whole-grain mustard is the best kind of mustard.
I had always preferred unique varieties of mustard to the gross bright yellow stuff, but after having this I don't think I can eat any other kind of mustard anymore.
It's basically mustard seed, water, and vinegar. I'm going to try to make some this year. How hard could it be?
In conversationabout 10 months ago from noauthority.socialpermalink
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