Though I’m traveling at the moment and need to be brief, I’ve got a smashing recipe I’d like to share. And I do mean smashing. I don’t know why but people love food when it’s smashed. I’m sure you’ve seen kids with peas and a fork. Though I acknowledge with kids smashed peas can be weaponized as easily as they can be pulverized. So it’s easy to doubt their motivation. Still, I maintain my thesis. People love smashed peas. Adults too. Although we do it with a bit more sophistication and we rarely flick them across the room on the back of a spoon. Especially when they’re served with whipped goat cheese on toast.
Smashed Peas and Whipped Goat Cheese on Toast
Things on toast, especially for breakfast, are having something of a renaissance at the moment. It’s a culinary category that’s hard to beat for its versatility and its portability. But I prefer things on toast as more as a light bite. The kind of late lunch or afternoon snack you’d serve after a big holiday breakfast (say Easter for example). This blog has not been immune to the trend. Fava beans, mushrooms and of course avocado come to mind. Today I have come up with a fresh as spring smashed peas recipe using the same smashing concept that people seem to love. GREG