We have a new fence! It’s very exciting. It looks beautiful and it’s intact. It’s also four feet tall at the shortest level, so Maggie (our Mastiff) has to stand up on her hind legs in order to peer over it, which she can’t do for very long. She ends up looking like a prairie dog, searching the horizon for predators, before popping her head back into the confines of the yard. It’s hilarious.
it also has nothing to do with green pea mint sauce. Well, at best, they are only tangentially related. But this sauce is as delicious and easy as Maggie is hilarious. It’s a particularly great recipe if you’re just cooking for yourself or for the two of you. It’s quick, has few ingredients and requires little effort, but it can jazz up some leftover chicken breasts or a rotisserie bird with a great, fresh burst of flavor.
It was actually my dinner tonight, along with a side of rosemary potatoes (see below) and this week’s Champagne Wednesday watermelon cocktail. And it was delicious. Cooking for one often ends up being quick and simple but that doesn’t mean you can’t treat yo’self. And sure, the heavy cream in this recipe might negate some of the healthier aspects of the peas but the verdent green color will at least make you feel really good :).
Here’s a “no recipe” recipe for rosemary potatoes: quarter some new potatoes. Put them in a saucepan and cover them with at least a spare inch of water. Boil until fork-tender. Drain the water and add in a tablespoon of butter and a teaspoon of olive oil, as well as some chopped rosemary and a sprinkling of sea salt and cracked pepper. Cook over medium high heat until browned and crispy, stirring occasionally.