Pease Pudding

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            FOOD FUNNY
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Thanks to frequent contributor Anna Welander of Uppsala, Sweden for some
sound advice for the college-bound.

Rejected Ideas for Improving Your Diet at College

8. Chips and salsa? Two servings of veggies right there!

7. Pledge to eat a well-balanced meal any time you ace a test.

6. One Miller Light with breakfast, one Miller Light with lunch, and
a sensible dinner.

5. Orange soda has vitamin C, right?

4. Cereal and grains group? Deep dish crust! Meat group?
Pepperoni! Vegetable group? Mushrooms! Dairy group? Cheese!
Voila! Pizza -- the Staff of Life.

3. Many meaty morsels can be found in the lab right after a biology
class dissects frogs.

2. Wheat, barley, corn and rice are grains. A six-pack a day should
just about cover your five-to-six servings from the gains and cereal
group requirement.

   ... and the #1 Rejected Idea for Improving Your Diet at College ...

1. Your version of the Atkins Diet involves cannibalism and Willard
Atkins from Dorm C.

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            TODAY'S RECIPE
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Pease pudding hot, pease pudding cold,
Pease pudding in the pot - nine days old.
Some like it hot, some like it cold,
Some like it in the pot - nine days old.

The old nursery rhyme attests to the staying power of this traditional
English dish which can be refrigerated and reheated many times over a
two- or three-week period. It is also the traditional accompaniment
to tomorrow's main dish, so you might want to file them together.

Pease Pudding

1 lb (450 g) dried split green peas, picked over and
thoroughly rinsed
2 cups (500 ml) water
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste

Bring the peas and water to a boil in a large pot over moderate heat.
Reduce the heat and simmer partially covered, stirring occasionally,
until the peas are tender, about 1 1/2 hours. Drain the peas and
puree them in a food processor or by passing the through a fine sieve.
Return the peas to the pot and stir in the butter, salt, and pepper.
Keep warm over low heat until ready to serve. Serves 6 to 8.
Received on Wed Jun 23 09:21:36 2004