07-14-18 Cassandra O’Leary

Tuesday, May 15, 2012

Celebrating with a Recipe for Fresh Pea Salad

Last week, my son graduated high school. He moved from childhood to adult with the acceptance of a slip of paper. An acknowledgement that he'd accomplished a milestone. A Rite of Passage.

Rites of Passage are important because they allow us to redefine ourselves. To accept new responsibilities along with new freedoms. To go from caterpillar to butterfly in a complete change, or maybe make a quieter change in which we are the same, but with the possibility to be larger and stronger, like a crab shedding its shell.

I'm excited to see what kind of man my son becomes as he ventures into his adult life.

To celebrate this Rite of Passage, and assure he has the best chance at making it on his own, we held a celebration. Family and friends gathered to offer advice and well wishes. A few offered gifts to help him start his adult life. And we ate.

So many celebrations include food.

This month marks the one year anniversary of Romancing the Genres, so to celebrate, I thought I'd offer the gift of food - one of my favorite recipes. Many of you may have access to fresh peas this time of year, so here is my recipe for New Pea Salad. Its easy to make ahead for celebrations.

New Pea Salad

3 cups of fresh peas, blanched (or a 10 oz bag of frozen new peas)
2/3 cup sour cream
10 strips of cooked bacon, crumbled
1 cup coarsely chopped almonds, toasted
1/2 cup chopped fresh celery
1/2 cup sliced green onions or sweet onion
salt and pepper to taste

If you are using fresh peas, blanch them in a pan of boiling water for two minutes. Drain and immediately plunge them into ice water for two minutes. Drain completely. If using frozen peas, thaw and drain before using.
To toast the almonds, place them in a heavy skillet over medium heat and stir constantly for about ten minutes or until they begin to smell good. If you chop them before toasting, be careful, because the crumbs burn long before the larger pieces toast.
Mix all the ingredients together and eat!


Casey Wyatt said...

Yum!! Happy 1 year anniversary of your blog!

Judith Ashley said...

You are so right! Food is more often than not a part of Celebrations. Thanks for the recipe. I Love Pea Salad! The recipe I use calls for water chesnuts where you have celery. I'll have to try this one.

Watching our children (and for me grandchildren) grow into adults, seeing them figure out how to live their lives is amazing. When they find their place in the world and begin to march forward into their future - well, it's an awesome time. That's when I celebrate!

Paty Jager said...

Congratulations to you and your son!

Tam Linsey said...

Thanks, everyone! Judith, I never thought of water chestnuts - I'll have to try them next time.

Diana Mcc. said...

Your recipe sounds really good! I am going to have to try it. Congrats, mom and son!

Tam Linsey said...

Thanks, Diana.

Sarah Raplee said...

Congratulations And thanks for the recipe - sounds yummy! I like that you can make it ahead of time.

I always wondered what 'blanch' meant!

Tam Linsey said...

Glad to teach you a new word, Sarah! :)

Anonymous said...

nice opinion.. thanks for posting.