Shelling peas and making memories

I grew up sitting on my grandmother's huge summer porch helping her shuck peas, peel peaches, slice berries, whatever was in season.  Then I'd hop on my grandpa's lap and ride the huge lawnmower and away we'd mow while Nana made dinner, but that's another memory and post. Later during the summer months we'd pick apples and pears and plums.  What a life :)

We spent many hours, just the two of us, my Nana and me, sometimes laughing, sometimes in silence.  Just soaking up each other's company and creating memories I will never forget and obviously, cherish to this day.

Channeling my grandma's spirit, I want to create these memories for my oldest grand-dot Kaelin. 

And while I don't live on a huge farm, just spending some

time shucking peas, picking some mint and chopping it up to create our dinner veggies, gave her the knowledge to pass along someday.

She went from "Mimi, I don't like peas" to "Yummy". 

I'd say it was a positive day, all in all.

                  

Yep! Special Memories....CHECK!

And if you are looking for a killer English pea recipe in the French style, you can't go wrong with this serving 4 people

or

2  servings
if you really love peas and that's all you are going to eat!

• 2 T butter 
• 4 green onions, chopped
• 2 C sliced lettuce (romaine, head or bibb lettuces work well)
• 1 tsp sugar 
  
  
• 1/2 C vegetable or chicken stock or water
• 1 lb fresh or frozen peas (If using fresh=1# hulled peas not in pod)
• 2 T heavy or whipping cream (optional)
• fresh mint to taste

1. Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over medium heat until the onions and lettuce soften about 5 minutes.
2. Pour in the stock/water and add the sugar, bring to a boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
3. Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green color.
4. Just before the end of the cooking time - add the heavy cream and chopped mint and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
5. Serve immediately with some additional sprigs of fresh mint on top for garnish, if you choose.