*coughs* *clears throat* *assumes pompous bombastic poetry recitation stance*
Ode to My Sandwich
Oh, sandwich in my bag,
and longing to be devoured,
hold on to your masticatory dreams,
soon, you shall enter the burbling abyss,
that is my bell-eh,
and be only remembered with a faint eruction.
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
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
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.