I have a couple of cuts on my hands and forearms — but don’t worry, I’m going to pull through, you guys. The first are from the blender that I killed, that blew a hole right through the thick glass because I turned it on without removing a fork I used to transport almond butter into it, splattering soy-saucey-nutty disaster all over my white shirt and my hair and my kitchen and glass everywhere, even as far as the living room. The second, deeper cut is from our new blender, when I reached to readjust something in the dishwasher and the fresh blade took a slice into my thumb.
I loved that when we were at Macy’s picking up our new blender, the saleswoman said, without knowing our plight, “well at least you didn’t leave a piece of silverware in the blender before you turned it on like some stories I’ve heard!” I just sympathetically nodded and murmured, “who would do that?!”
Anyway, it was about time for a new blender. Like five years ago. I never throw things away if I don’t need to, so obviously one had to break before I could move on. I’m looking forward to garlic-chunk-free salad dressing, thanks to the superpowers of our new model.
I didn’t have any fresh peas on hand, but I had some frozen ones, and this pea puree was a really tasty dip as a starter while we waited for a Trader Joe’s pizza to bake for dinner. Such a fancy evening at our place, folks! The pea dip is the decisive taste of spring, with sweet, bright peas in the spotlight, lemon and salty Parmesan as their supporting cast. Even with frozen peas, it’s so good! Make your own in about 30 seconds: combine 2 cups peas (fresh, if you’re lucky, or frozen/thawed), juice of one lemon, 1/4 cup grated Parmesan cheese, 1/4 cup plain or Greek yogurt in a food processor or blender and pulse until well-combined but with a good texture remaining. Season to taste with salt and pepper and serve slathered on rustic rye sourdough or dip some up with hearty crackers. Keeps well in the fridge, but is served best at room temperature. Enjoy!
