Split pea soup

Eastside Road, May 25, 2018—

EATING AT HOME; domestically. By that I mean modestly, even frugally, something with lots of flavor, but substantial.

Cook buys dry beans, peas, chickpeas, and such — organic ones, of course. It doesn't take all that much time to cook them: they soak while she gardens; cook while we watch the depressing news or maybe a ball game.

This soup began with a slice or two of bacon sizzling in a black iron skillet, of course. When you cook and eat bacon rarely, and then only a slice or two at a time, it's neither expensive nor particularly bad for one's health, or so we tell ourselves.

Onion, of course; salt and pepper. A green salad afterward.

And dessert: an ice cream sundae, with toasted pecans and caramel sauce — because she is, after all, a pastry chef.

     🍷Vin blanc ordinaire, La Ferme Julien