What doesn't go with peas?

Kristin asked what she thought was a rhetorical question tonight at supper: what doesn't go with peas? They have a mild flavour and are sweet. When I started thinking about it, it was hard, but I kept thinking. Here are my top three things that do not go with peas (I guess, this is a bottom three list?):

3. Peas & Squid - the squishiness, the elasticity, the horror!

2. Pea Cookies - Take a recipe for chocolate chip cookies. Keep everything the same except substitute peas in for chocolate chips. A sure fire catastrophe!

1. Lucky Peas! - Another substitute method. Take Lucky Charms and swap the marshmallows out for peas. Then add milk. I can feel it curdling in my stomach already!

Can you think of anything worse?

Bits & Bites 2

OH CANADA EDITION

This week has been pretty monumental.

- On Canada Day itself I tried rhubarb pie. There are many reasons I've never tried rhubarb pie, but they boil down to two main hangups: my pie aversion and rhubarb is just plain scary. It looks like celery, but is treated like a fruit.(Isn't part of the plant poisonous?) However, I was at a friend's house celebrating and his mom had just made it. It was still warm. This is apparently a good thing for pies, rhubarb especially. I couldn't refuse. The first bite through me for a loop: sweet, yet quite tart. I kept eating and it started to grow on me. I'm a sucker for sour it seems. Halfway through my slice someone tried to make sure finishing was a challenge by asking if tapioca was in the pie, like usual. My brain heard the comment, but by sheer force of will my taste buds never received the message.
VERDICT: Polite. If offered, I'd gladly eat rhubarb pie again. Who knows, maybe after a few times I'll even upgrade it to Order status.

- Today we had garden salad with supper. I decided I'd just eat the cucumbers and peppers, if I got any. Normally, the "if I got any" would mean I'd be using the hyper-picky tongs when filling my plate; however, I only used the slightly picky tongs and crunched down on some non-leafy vegetables with supper.

- When cutting up vegetables for make-your-own pizzas tonight, I had an unnatural urge to pop a fresh mushroom in my mouth. I resisted. (Hopefully Kristin eats them all before she reads this.)

Tomato Update

Last week I was at Mum's at the golf course for lunch. Every once in a while I get adventurous on my own, or at least that is what I tell myself. It is quite often some sort of social pressure that I rationalize into me deciding to try something.
Anyway, I made no special request for my burger. When I do this I usually remove anything I don't like when the burger arrives. I did it a little differently this time. "Do tomatoes really have that much of an impact on a burger? Have I actually tried a tomatoey burger, or is this just a picky tradition?" So, I left the tomato on and took a bite.
Tomatoes are still gross!

Spinach

Spinach is not something I have tried recently, but for a good chunk of my life I steared clear of it. I can't remember exactly when I first tried it either, but I do remember when it made the switch from "well-I-guess-IF-it's-in-there-already" to "Hey-where's-my-spinach?!". It was shortly after I met Kristin, thus it being the first entry on the KB List. She put it in everything and it was strange at first, but you don't really notice it chopped in a tomato sauce and it has health benefits (superstrength being the most attractive one...). So, we'd put it in lasagnas, spaghetti, eggs, and salads even. I've come to really appreciate it, most recently on pizza. I don't know if I can ever make another pizza without a healthy layer of baby spinach. That was what really solidified its status for me. When you try something on pizza and never want another pizza without it you know it's good. Also, when I run to the store on my way home from work, say to pick up milk or chicken wings, I find I'm buying spinach of my own volition too. Since I use it mainly as an ingredient in something else I can't quite justify making it a favourite, but I definitely love to make things with it.
A quick word about forms of spinach. I enjoy baby spinach most. It's good as is, but is also easy to cut, especially since we got a slap chop. Frozen (mushed) spinach is not something I'd dive into with a spoon, but is easy to mix into sauces, fritatas, and the like. I still haven't found the type that bestows superstrength, but the search isn't over.
VERDICT: Make, KB List

Photo borrowed from http://www.worldcommunitycookbook.org/season/guide/spinach.html