It was a dark and balmy afternoon. My lady wanted split pea so that’s what went down. I had some leftover pancetta in the fridge from hot german potato salad, so I fried that up, added a jalepeno and an anahiem chile and then some phaesent stock. I reduced then added the split peas. simmered for some time then added the sauteed red onions, garlic, and crimini mushroom. See, the acid should be done seperately and in bacon fat so the legumes don’t get tough. Combine once done and serve with a grilled cheese. (In this case leftover Champignon double cream from Bavaria and local whole wheat hamburger buns.)
I drank an Anderson Valley Brewing Co Winter Solstice.
