A Sandwich Ode Plus Recipe For Peas and Potatoes

Two things today--a poem and a recipe. I wrote a poem while waiting for the bus the other day. I had just finished grading a massive pile of papers and was also terribly hungry. There was a sandwich in my bag that I had snagged to eat at home. I composed my ode of brilliance one line at a time via IM. Annemarie thought it was funny, so I figured I would repost my narcoleptic brilliance. Oh, and yes--feel very bad for the souls on my IM because they are often recipients of whatever treasures pop into my head when bored and/or tired.

*coughs* *clears throat* *assumes pompous bombastic poetry recitation stance*

Ode to My Sandwich

Oh, sandwich in my bag,

languishing uneaten,

and longing to be devoured,

hold on to your masticatory dreams,

for soon,

soon, you shall enter the burbling abyss,

that is my bell-eh,

and be only remembered with a faint eruction.

see more My Food Looks Funny



My family has a recipe that we traditionally make in the spring. I think this recipe is probably from my grandparents love of adding too much milk to things (they would triple the milk called for for a box of Kraft dinner). It seems to be a Northern New England/Southern Quebec sort of thing.

It is a milk based soup called "Peas and Potatoes." We serve the soup with meatballs. I usually cut the meatball in half and put it in the soup or pour the soup over it. This is my fave meatball recipe.


Peas and Potatoes

Ingredients:

Peas (fresh peas, shucked--DO NOT USE FROZEN)--this takes A LOT of peas. I use about 2 to 4 cups.
baby potatoes (the smaller the better)--steamed until tender
one large onion finely chopped (about pea size)
half a gallon of milk
half a stick of butter
half a pint of heavy cream
salt
butter


In a large pot, melt the butter and cook the onion until translucent. Add in the milk, cream, peas and potatoes. Cook on medium high until the milk has been scalded and drop the temperature. Season with salt and pepper and serve the meatballs.