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3 posts tagged submission
Split Pea Soup
A guest post from ManHappenings!
I remember thinking it was a joke. You expect me to eat THAT? Something that color? That thick? That’s not soup, right Mom? It’s gravy…gotta be gravy. Right…?
Yuck.
But it was soup. And I would soon be enlightened to the fact that it was, indeed, the best soup.
A soup that I would come to yearn for in the cold months of every new year. A soup that I would pray for after the Easter ham was picked clean. A soup that I would freeze and eat sparingly so as to let it last.
A soup that immediately transported me back to my childhood—to that first leap of faith that I took in my mother’s kitchen. The first of many. To that initial blossoming of my taste buds, which lead to my ever insatiable and always adventurous appetite.
A soup that I now make, simply, miles from home, out of the wide and rustic country hearth and on the tiny stovetop of my Manhattan kitchenette.
That color. That thick. Just right. My mother’s split-pea soup.
1 bag split peas
8 cups chicken broth
1 onion, chopped
4 carrots, chopped
1 tsp thyme
1 T garlic powder
chopped ham or chicken (optional)
Put peas in a large pan, add broth. Remove anything that floats. Bring to a boil and reduce heat to medium-low. Add the other ingredients. Check pot to make sure it’s not boiling too much and give it a stir from the bottom to make sure it’s not sticking. It should be done in about 1.5 to 2 hours.
Mrs. William Conrad’s Famous Clam Pie
A guest post from Mara Conrad Tippett!
Some of my fondest childhood memories are of the clamming adventures my sister and I had with my grandfather, Reginald Conrad. He’d take us out on his boat to explore the harbors near his home in East Hampton: Napeague, Accabonac, and Three Mile. Upon returning with bushels of clams, my grandmother would get to work making clam pies. My great-grandmother’s recipe for clam pie is published in “A Full Century of Tip of the Island Cooking Wisdom 1896-1996” compiled by the Ladies Village Improvement Society of East Hampton, NY.
Clam Pie—Open hard clams to make 1 pt., drain clams and chop fine with 1 onion, put over fire and scald in clam juice with 1 pint of milk added; add 1 tblsp. sugar, 1 tblsp. flour with a little water, 6 milk crackers, crumbled. Make a rich pie crust and line pie plate; over the bottom sprinkle 1 tblsp. minute tapioca, fill with clam mixture and top with crust. Bake in 400 degree oven. Serve very hot.
—Mrs. William Conrad
(Mrs. Conrad’s clam pies are famous. One customer orders 20 at a time when leaving in the fall. She puts them down in the deep freeze for the winter.)
Mom’s special sandwich
Our first submission/guest post!
Mix a handful of ground beef with mayonnaise, mustard, sweet pickle relish, salt, and pepper. Spread thickly on a slice or two of white bread, like Pepperidge Farm. Top with sharp cheddar, and broil until meat is fully cooked and cheese is all bubblycheesy. Mmm.
