Artichoke Cream and Hot Chinese Mustard

I believe I have probably lost much audience (whatever that was), but things have been chaotic for me and my lovely condiment domain, but I and my sauces and spices and hot sauces prevail and fight on in the fight to ensure all foodthings (and associated items) are appropriately accessorized. 

I think it was today when I brought some leftover beef and roasted vegetables to work for lunch and also packed some crème de artichoke I purchased in Europe last year and a bottle of Chinese hot sauce to mix in as the artichoke has a lovely flavor, but I like more of a punch in my sauces.  I mixed them together and thought, "The world must know." 

The best part of this was when I realized that while I had specialty artichoke cream and hot Chinese mustard at my desk, I had no salt.  No freaking salt.  Without salt, you would die in a day in a post-Apocalyptic world.  When the Aliens come surfing in on a meteor tsunami comprised of vampire zombies, I will hoard all the salt and I will LIVE AND BE WORSHIPPED AS A GODDESS.

However, the Artichoke cream and the Hot Chinese mustard might end up being a condiment used on me to make me more palatable to the Alien Zombies. 

So, the moral is, yes enjoy your specialty condiments, your fig chipotle compote or Rainier cherry kiwi chutney, but for heaven's sake, keep salt (and pepper) as well. 

You never know.