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Grandma why are you digging up that plant?
You will see.
Grandma what are those?
Potatoes.
They come out of the dirt?
Yes, this is God’s way of providing for us.
I will never forget the first time I saw my grandma pull potatoes out of her garden. Potatoes came in a brown bag from the grocery store I thought.
I loved grandma Ivys’s house in Central Park. It was a wonderland of things to do, see, and explore. It had a long private driveway perfect for bike riding, the front lawn was a golf course immaculate, and it was surrounded by cool, dark woods to play in. Then there was grandma’s garden, with its separate berry, vegetable, and flower beds, and a large greenhouse, that was off-limits unless grandma was with you. It was fun helping her in the greenhouse, separating the containers by size, and shoving dried-up clumps of dirt through this big wire rack, watching it accumulate into soft, airy, new dirt in the bin down below. There were dozens of jars with trimmings and starts taking root, lining the shelves. Is it any wonder I now enjoy playing in my dirt so much?
My favorite part of the garden was the pea patch. How can you not love peas? They are truly nature’s candy. They come in their own edible packages, even Willie Wonka couldn’t imagine anything better! I loved sitting in her closed in the breezeway, sitting close to her on matching chairs that had big blue swordfish on them shelling peas. I vividly remember the hydroplane races being on while we shelled. I was eating as many as I put in the bowl, and she didn’t care. I think back now to when my own kids were small and I would shell peas, my boys eating them whole pods and all just like I did when I was their age. My circle of life.
There is nothing like a Pacific northwest summer morning to make me want to be back in grandma’s garden. The light, the smell of coffee, birds chirping in the morning air, and the itch to go out in my bare feet and putz.
Today’s recipe isn’t difficult in any way, but it is a complete piece of my life in the dish. I love going out to the garden, picking the peas, digging the potatoes, and throwing this together in a matter of minutes.
Add beautiful tomato, some crusty bread, and the perfect pork chop, a summer meal doesn’t get any better!
This week's recipe is being served on the very elegant Blue Flower DU208 dinner plate by Zaklady, the perfect companion pattern to True Blue or Mod Floral. I’m a blue and white girl at heart, and this pattern is just so lovely. Regularly $64.99 and on sale this week at 20% off for $51.99.
To purchase any of the pieces shown, please visit The Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in the pattern name or shape and it will bring up all of the pieces available. Can’t find what you are looking for? Just send a message and Twila and her team will be happy to help you. Use discount code Twila or PAF for your 20% discount.
From my heart to yours, Smacznego!
Grandma Ivys’s Creamed Potatoes and Peas.
Grandma’s rule, one medium to large potato per person, and one for the pot.
3 potatoes
1/3 cup flour
1/4 cup butter
1/2 to 3/4 cup milk
3/4 cup shelled fresh peas
Salt and pepper
Into a steaming pan cut potatoes into 4ths or 8ths if the potatoes are big.
Steam on high for approximately 20 minutes or until the knife runs through easily.
Separate the steamer pieces, pour out the water and use the already warmed pan to finish. Reduce heat to med-low, pour potatoes from the steamer into the pan, add butter, flour, milk, salt, and pepper to taste. Cover and let sit for 5 minutes. Stir. Add a little more milk if you need to loosen up if you need to. The sauce will automatically start coming together as you stir. Add peas let sit for 3-4 more minutes. Serve!
Bonus recipe
Kim’s Perfect Pork Chop
Italian bread crumbs
Porkchop
Olive oil
Salt and pepper
Coat pork chop with Italian breadcrumbs season with salt and pepper
In a large pan over medium-high heat, add 2 tablespoons olive oil, place pork chop into pan cook 4 minutes until golden brown, turn, add another tablespoon of oil if needed, and cook another 4-5 minutes. Temp should be 155-160 on the thermometer. The breadcrumbs hold the juices in and it’s a perfect chop every time!