Sweet peas. Spring. New life.
Food, family meals, nourishment.
As nutrients enter our bodies, health.
As prayers whisper from our lips, grace.
On the night he was betrayed, Jesus took a loaf of bread, broke it, and shared it with his closest friends.
“This is my body that is for you. Do this in remembrance of me”, he said.
After they ate, he sipped wine, and again said, “Do this in remembrance of me.”
He knew he was going to die.
On that last night, he shared bread and drink with them.
He ate a meal and sat with them.
They existed in each others’ warmth.
He says it twice as they eat.
The meal is important.
Food is a necessary ritual in the lives of all people.
Each meal an opportunity.
A bold running ticker tape behind my closed eyelids announces to me, “As often as you eat and drink, remember.“
Every time food passes my lips, remember.
Every time drink touches my tongue, remember.
With every drop of water, thank.
With every taste of sweet, be grateful.
With the scent of yeasty bread from the oven, feel the grace.
With every breath, know.
With the gift of Easter, we are blessed.
Happy Easter, Friends. As you gather together – just a couple, or a whole raucous group – remember.
Sweet Baby Pea Salad with Cashews and Bacon.
This is a simple side dish that is easy to make ahead and is ideal for entertaining. It's served at room temperature, so it can be made ahead (save for the watercress) and tossed one last time just before serving.
- 1 (16 ounce bag) frozen sweet peas, thawed
- 4 - 6 slices bacon, crisp cooked and crumbled (reserve 2 tablespoons bacon grease if you'd like to use it in the dressing)
- 1/2 cup - 1 cup salted cashew pieces (according to your preference)
- 5 ounces water chestnuts, sliced into matchsticks
- 2 scallions, sliced on the diagonal
- 2 cups watercress
for the dressing:
- 2 tablespoons olive oil (or reserved bacon grease)
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon spicy brown mustard (optional)
- coarse salt, and fresh ground pepper (according to taste)
Combine thawed peas, bacon crumbles, nuts, water chestnuts, and scallions. Set aside.
Prepare dressing by whisking together oil, vinegar, lemon juice, mustard (if desired), salt and pepper.
Toss pea mixture with dressing. Just before serving, add in watercress and toss again.
Serve at room temperature.
by Sara, adapted from a salad I remember my Aunt serving at bbq's and holiday dinners.
all recipes copyright Home is Where the Cookies Are; www.wherethecookiesare.com