Boy, I just made an excellent batch of pea soup. Sadly, Ted doesn’t like pea soup, so he can’t appreciate its excellence, but I assure you, it’s really very good. I also made a less excellent batch of biscuits, which tasted perfectly fine, but which are a trifle flat. Darn it, you roll *pie* dough out very thin! O.O I did better with this batch of biscuits than the last, which were *very* thin. These ones were only somewhat thin, and the first several I punched out are more or less biscuit-depth. I have to practice making biscuits until I get it right, I guess! O Woe Is Me. :)
I wonder if people would like a pea soup recipe. Well, what the hell: it’s my blog.
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 quarts water
1 pound split peas
4 tsp salt
1/4 teaspoon black pepper
Sautee the onions in a dollop of butter, or don’t, as you see fit. Rinse the peas and put everything together in a soup pot. Bring to a boil, then simmer for 90 minutes or until the peas are mushy.
* This recipe is much improved by cutting the remaining meat off a ham or pork roast bone, chopping it up, and putting it all, bone included, in the pot to boil along with the water for a couple hours.