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March 5, 2017
Since the temperature is in the single digits today, I am glad I took the time yesterday to make an enormous pot of split pea soup.

Proper split pea soup is a solid green mass with no visible liquid. You should be able to turn it out of the bowl onto a cutting board and slice it with a knife. This is achieved by adding lots of potatoes and cooking the absolute hell out of it.

The solidity and warmth of the soup, served alongside a slice of the darkest rye bread imaginable, does you good on a cold Sunday.