MH: I was digging around in my freezer this morning and counted four and a half bags of frozen peas. They’re taking up almost as much room as the ice cubes filling the ice bin. What to have for lunch was decided then and there, a favorite pasta of ours: Lillie’s Pasta with Peas & Ham. (You’ll find the recipe in “Canal House Cooking, Volume N°6, The Grocery Store”.) I halved the recipe, and because I had smoked salmon on hand, used some of that instead of the ham (which I’m out of right now). It goes a little something like this: Cook 8 ounces of rigatoni in a pot of boiling water until tender. Drain the pasta and return it to the pot. Add 1/2 cup half-and-half, 2–4 tablespoons grated parmesan, and half bag (5–8 ounces) frozen sweet peas. Cook, stirring everything together until the peas are heated through. I added some grated lemon zestand salt and pepper. Just before serving I stirred in a couple ounces of smoked salmon and chopped chives (the first from the garden). I always think of Lillie, the recipe’s namesake, when I make this simple, delicious dish. It makes me smile to think she was just a child when she first made it for us ten years ago.
CH: I had every intention of making a proper lunch, then time got away from me. It has been a dreary, damp day but a case of cabin fever made me forgo eating (no!) and instead take Bob, the studio dog, for a walk. The beautiful wild cherry trees along the towpath were a feast for our eyes. Bob and I will have to double up on dinner!
Eat well, stay healthy—please.