I made that!

I’m back from 8 days of southern goodness: sleeping, swimming in the gulf, playing wii bowling, and most importantly eating. This time of year the peas are just showing up in the farmer’s markets, and I went on a mad spree snapping them up. I bought several different kinds, and brought back a bunch of these cream peas to keep in my freezer, to remind me of home. Though at the rate I’m going they won’t last long. I was home less than 24 hours before I was missing southern cooking and broke into them.

Peas are so perfect, that you hardly need to do anything to them. I started by cooking some chopped bacon and onion.

Then I added my peas, salt, lots of black pepper and enough water to cover them by about 1/2 of an inch.

I let those simmer for about 40 minutes, while I entertained myself ith some biscuits. Because one cannot have peas without either biscuits or cornbread. Rules are rules…

Everybody has their own biscuit technique. I like to rub in with my fingers a mixture of cold butter & lard. Then I stir in some buttermilk until it just holds together.

I stamp them out, the size always changes with my mood… today I was feeling medium biscuit sized.

Then I bake them until they have a nice crispy crust!

And by that time my peas are ready! There are few things better than a biscuit soggy with peas…yummmmm.