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On a sunny May day, I paid a visit to a fellow blogger, [https://www.facebook.com/michalgoreckipl Michał Górecki,] who on that particular day happened to be not grilling, but smoking food in his backyard. But considering that mustard and ketchup go just as well with smoked meat, fish, even cheese, as with grilled, we decided to try two old-time recipes for these condiments. Marcin, yet another food blogger, would then come along to take part in the tasting session.
As I wrote above, mustard used to be rather sweet in the past, so this is what we did: pear-and-gingerbread-flavoured mustard. In Toruń, Poland's gingerbread capital, you can easily buy [http://www.zasmakujregionu.pl/sosy/129-musztarda-piernikowa-200g.html gingerbread mustard,] and you can find a recipe for "''grusztarda''", or pear mustard, in the [https://www.jadlonomia.com/przepisy/grusztarda/ Jadłonomia vegan blog;]; but I bet you've never had mustard flavoured with both pears and ginerbread before. This is the original historical recipe:
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