Or for that matter, the Italian pastrami with horseradish mustard and New York Sharp Cheddar on pumpernickel sandwiches she had created from what they had on hand. He was even less pleased with the canned fruit salad she poured into pressed cardboard picnic bowls and served as a side dish. Djion mustard was too effete for his tastes and the pastrami,Öwell, it was pastrami and not beef. True, the touch of horseradish gave it a pleasant sweet taste that balanced the spiciness of the meat and the full bodied aroma of the pumpernickel, but it just wasn’t the same as a plain old hot dog or burger cooked over an open fire.
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