Interesting thought, Vicki. If you read the cartoons on a laptop, not so much of a problem, but if yr on a mobile, agreed. I don't have photo-shop which would allow me to seperate them out - maybe I should. And I'm also thinking of prints - the veg/fruit ones on my website shop are A4, but the cartoons would have to be A3, which means new equipment. Hmm...maybe I should turn on my pay-button and invest!
I love chilled pea soup when the weather is hot. It's so much work to shell enough English peas to make a decent amount of soup, so I use sugar snap edible pod peas, steamed in corncob or chicken broth with leek and a bouquet garnie of tarragon, bayleaf, parsley, and celery leaf. When the peas are tender, I remove the herbs and transfer the contents of the pot to my high speed Vitamix blender with a big dollop of creme fraiche, and my secret flavor booster--some frozen petite peas. It probably isn't essential, but I then sieve the mixture to remove some of the particulate of pods, skins, and strings that are suspended in the soup, so that it is silky smooth. Served chilled with some snipped chives and chopped tarragon. After the first sip, I know for certain that summer has arrived.
As a child I hated peas and would try to hide them under the edges of my plate. Now I love them and will certainly try your recipe. One of my favorite things to keep in the freezer is a bag of petite green peas to add to soups, salads and toss in with other veg. My how life changes....
Yes, do go paid. Not exclusively. I do two a week (it's killing me), one for all, one for paid. I may just drop back to one but there is sooooo much to be said. Your peas are bullets now and mine are just flowering. Your climate is much milder even though you're way up north. Gulf Stream and all that. About to get canceled and then wot?
Your watercolors are so delightful! But difficult to "read" - I would love to see them posted as individual pains so that we could appreciate them more fully 😊
I couldn't recommend adding paid subscribing more highly - it gives us all a choice, to support what you do and to recognise the value of what you do behind the wall (as well as on this free side) for the pleasure it is
Interesting thought, Vicki. If you read the cartoons on a laptop, not so much of a problem, but if yr on a mobile, agreed. I don't have photo-shop which would allow me to seperate them out - maybe I should. And I'm also thinking of prints - the veg/fruit ones on my website shop are A4, but the cartoons would have to be A3, which means new equipment. Hmm...maybe I should turn on my pay-button and invest!
I love chilled pea soup when the weather is hot. It's so much work to shell enough English peas to make a decent amount of soup, so I use sugar snap edible pod peas, steamed in corncob or chicken broth with leek and a bouquet garnie of tarragon, bayleaf, parsley, and celery leaf. When the peas are tender, I remove the herbs and transfer the contents of the pot to my high speed Vitamix blender with a big dollop of creme fraiche, and my secret flavor booster--some frozen petite peas. It probably isn't essential, but I then sieve the mixture to remove some of the particulate of pods, skins, and strings that are suspended in the soup, so that it is silky smooth. Served chilled with some snipped chives and chopped tarragon. After the first sip, I know for certain that summer has arrived.
As a child I hated peas and would try to hide them under the edges of my plate. Now I love them and will certainly try your recipe. One of my favorite things to keep in the freezer is a bag of petite green peas to add to soups, salads and toss in with other veg. My how life changes....
Thoughts on sprinkling fresh mint on this dish?
And you're right, peas, like strawberries, are best eaten right in the garden patch.
Yes, do go paid. Not exclusively. I do two a week (it's killing me), one for all, one for paid. I may just drop back to one but there is sooooo much to be said. Your peas are bullets now and mine are just flowering. Your climate is much milder even though you're way up north. Gulf Stream and all that. About to get canceled and then wot?
Your watercolors are so delightful! But difficult to "read" - I would love to see them posted as individual pains so that we could appreciate them more fully 😊
Yes, quite like the flavour of 'long-in-the-tooth' peas cooked low and slow. Thanks for the recipe.
I couldn't recommend adding paid subscribing more highly - it gives us all a choice, to support what you do and to recognise the value of what you do behind the wall (as well as on this free side) for the pleasure it is