Time for a quick recap: I found fresh english peas at the Farmer’s Market this past Wednesday. I squealed like a little girl when I saw them. I bought some, but not enough. I debated what to use them in – a pea spread on crostini? Carbonara? I decided on the simple choice, recommended by the farmer herself.

Fresh English Peas

• As many peas as you can shell without going nuts
• A knob of butter
• A sprinkling of kosher salt

Step One:  Shell peas from the pods, while drinking wine and watching back episodes of Gossip Girl. Exclaim “Motherchucker!” every time Chuck Bass comes on screen.

Step Two:  Bring a pot of water to boil over high heat. Focus on not burning yourself, if you are a smidge intoxicated. Season the water with salt. Prepare a colander and a bowl of water with ice water.

Step Three:  Once the water has come to a boil, add the peas. Cook for precisely 15 seconds (this is extremely quick cooking – you don’t want mushy peas). Strain peas into colander and dump into ice bath.

Step Four:  Heat a bit of butter in a shallow pan over medium-low heat. Add peas to pan and stir until peas are heated through and butter is melted. Add peas to serving dish, and season with salt to taste.

Step Five:  Moan audibly as you eat the peas, and ignore the protests of others when you eat straight from the serving bowl.

Pssst: I even pulled a Paula Deen and add a smidge more butter in the serving dish.

Double Pssst: If you’re unaware who Paula Deen is, you can get the gist of her schtick with this Serious Eats post, “Paula Deen is Trying to Kill Us.”

Playing in the Kitchenette:  Citizen Cope / Sideways