Mustard is surprisingly easy to make: take a random amount of mustard seeds, and grind until it feels too much like hard work. Add a small amount of vinegar (bonus points if it's tarragon vinegar, made by placing fresh tarragon leaves in a bottle of ordinary white wine vinegar) and approximately the same volume of water as mustard seeds. Grind some more, and leave to stand, tasting occasionally: the mixture will thicken and increase in sharpness over time. When it's eyewateringly strong, place in the fridge (or other cool place).
Armed with freshly-made mustard, it was then easy to make mustard mash and sausages in port reduction (non-permalink: 11th May entry); the reduction is made at the last minute, by boiling a splash of port with the cooking juices of the fried sausages.
Oh, yes, I've also fixed a rather difficult-to-diagnose bug in SBCL on Mac OS X:
* bug fix: dynamically loading (via LOAD-SHARED-OBJECT or similar) "frameworks" on Mac OS X no longer causes an EXC_BAD_ACCESS if two or more runtime options were provided to the sbcl binary.Thanks also to Brian Mastenbrook, Michael Hudson and Nikodemus Siivola.