elaine wrote:

> 5 hours and still cooking. Originally, I was making a pea soup, but I
> didn't have the right peas - but did have marrow peas. They burned a wee
> bit, but I thought if I added some mint and sea salt that would fix the
> problem. Reminds me of when I was a kid in Scotland and often went after
> school and got an order of mushy peas - with vinegar and butter added. I'm
> trying to duplicate this - perhaps they'll be ready soon!!!

This strikes a funny chord with me. The name "mushy peas" wouldn't be
a temptation to me on a menu. It sounds like somebody did something
wrong. I know it's an honorable old recipe with corresponding name,
but "mushy" is usually used as a description of something undesirable.

What other foods have names like that. Forget your dickie's spot and
hole in your toad and the like. Sour cream...? Accepted everywhere.

Dirty rice?

What else?

BTW, how'd the peas turn out/ Don't say mushy.

Pastorio