Making sauce

I make this sort of spicy dipping sauce for on pork or chicken. Just a sweet jelly like peach, blackberry or apricot, spicy or Dijon mustard and Tiger Sauce, a little hot, sweet
sauce found here. I use this ramekin half filled with jelly, a teaspoon of the mustard and two teaspoons of the Tiger sauce. Mix it well and then taste to make sure it is right. Sometime I add a couple more drops of Tiger sauce.

As you can see we ate almost all of it with the pork I cooked. It is good! I will need to make more for later as I still have pork leftover.

Since it is Sunday, I decided to use the light box for a still.

Almost 60F today so going out for a walk in the woods!