carrots x 3 + peas + meat

good enough to eat.
I made this dinner back in fresh English pea season, but then got involved with going to Kyiv and so on. Here I am today ready to publish because the colors are so fresh and beautiful.

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Here are the peas and carrots on the plate surrounding a Fatted Calf Duck Crepinette with Figs and Walnuts.

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The peas shelled and ready to go. I hold the big bowl in my lap on the couch with the measuring cup in the bowl. As I shell the peas, they go in the cup, the shells in the bowl. Very tidy.

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The carrots are from the Mariquita Farm Mystery Box. They often have multicolored carrots. They all taste pretty much like carrots.

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I figured if I cut the carrots about the same size as the peas, they would cook in about the same time. I don’t mind if my carrots are on the crunchy side, but I don’t want my peas on the crunchy side.

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Dinner is cooking. That’s not too exciting.

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The eating is good.

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