I am, like a lot of us, a creature of habit. I thrive on routine. Which is precisely why I appreciate the expansiveness of summer. It shakes up my world in all the best ways.
It’s such a treat to stay up late with one last glass of wine on the patio, even though it’s a Tuesday. Or to be able to sneak away to my sweet corn fort to drink my morning coffee in secret. I love veering off course to follow an unexpected line of hot squishy tar with my bare feet.
I like trying to predict if the wind has dramatically altered the water temperature of the Lake Superior bay I’m about to jump into, knowing I’m committed either way. I don’t need an excuse to paint my toes a garish color. Or to make an ice cream run at 3:00 in the afternoon. I can take my yoga out to the warm grass and my hula hoop to the beach.
And I love that I can spoon hot buttered peas over toast and call it dinner. Could there possibly be anything better? I wrangle the last pea into my spoon, and sigh. My head and heart as full as my belly.
Peas on Toast
2 cups shelled peas
3 cloves young, fresh garlic, sliced thin*
2-3 tablespoons butter
2-3 tablespoons broth or stock
1 tablespoon fresh thyme, chopped
coarse or flaked salt and pepper to taste
sliced bread for toast
Warm the butter in a saucepan over low heat. Add the garlic and let it infuse the butter for a few minutes. Stir in the peas, stock, and thyme. Cover and let the peas simmer for about 5 minutes, or until they reach your preferred level of doneness. I like mine to have a little tooth to them. While the peas simmer, make your toast and lightly butter it. Spoon peas over toast and season with salt and pepper. Serves 2.
*If you can’t lay your hands on this season’s fresh garlic, I might omit it. Cured garlic will overpower the perfect sweetness of the peas.