Monday, that was my late lunch... and it was actually much more tasty than I had thought it might be.
Maybe it was the carrots, onion, and celery, or perhaps the diced Hillshire Farms summer sausage, that offset the peas so well.
The crispy cornbread was a good counterpoint.
Pease Porridge cold!
Not chilled, mind you, just not yet put away, as I'd known I'd have another bowl for dinner.
It's easy to see what makes this a porridge and not a soup - that thicker consistency!
When it was hot, it was much like creamed corn, but, as it cooled, the texture resembled corn souffle.
Pease Porridge patty, baked and covered with Hillshire Farms gouda cheese spread!
That was lunch yesterday.
No recipe - I simply had the vision of it pop into my mind and I made it so!
It tasted quite yummy, too!
Side note: the baking process left the house smelling like split yellow peas.
Pease Porridge base for pepperoni omelet pizza!
Surprisingly, it did crisp up pretty well, then I poured the egg over and around to give it staying power, as it was quite crumbly.
Such a nice variation on a standard for my breakfast today!
And now, all of the Pease Porridge is gone, the crockpot cleaned two days ago
Will I be making more?
Well, I've not been much of a fan of split peas for most of my life...
but my tastebuds rather enjoyed this little experiment.
Maybe it's true about your taste changing every seven years or so.
I learned how much I love collard greens and mustard greens a decade or so ago, when Sam Johnson showed me how to properly cook them.
When I was dating Harry, he showed me how very good Brussels sprouts were and, even though he is long gone, I still enjoy that vegetable on a regular basis.
As for 'little round green peas', those have been anathema most of my life, as I disliked their texture, their taste, and their smell.
How do those peas differ from the split yellow peas I've been enjoying this week?
I guess I will have to do future experiments to find out!
(smile!)
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