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March 4, 2017
There's something very pleasing about a dried split pea. Each one is a perfect hemisphere, smooth and flat on the bottom. They have none of the irregularities or variations of your dried lentil, your dried chickpea, or your dried lima bean. I pick up a handful and watch them fall into the bowl, each one a polished green gem.

I like to imagine the field in which they were grown, possibly somewhere in Canada, rows and rows and rows of strong, healthy pea plants stretching to the horizon, and now I feel lucky to have them here in my hands.