Considering how much I love food (and considering that for most of my professional career, I’ve been paid to write about it), this admission might be surprising. I’ve made mayonnaise, canned peaches and cranked a food mill for applesauce, but somehow I never had time for peas.
But as time management gurus will tell you, there’s always time. It’s up to us to decide how to spend it.
I thought fresh peas weren’t worth my minutes. How wrong I was. And not just because the fresh peas, briefly boiled then quickly tossed with butter and parsley, were sweeter and more delicate than anything that comes in a bag. The real treat was spending half an hour with my oldest daughter, opening pods and dropping the peas in a bowl, talking about her upcoming swim meet and the dance she’s choreographing to her new favorite song. In other words, it’s not about the peas.
Peas with Butter and Parsley
Shell peas. Boil in plenty of salted water just 2 or 3 minutes (or until nearly tender), then drain. Melt a bit of butter in a skillet; add peas and chopped parsley and cook over medium another minute or so. Season to taste and serve immediately.