If the seasons cooperated, and Dad could plant potatoes by St. Patrick’s, and peas by early April, I always chose peas-and-potatoes for my birthday meal in June.
- Boil tiny new potatoes until tender.
- Add shelled peas, and barely cook.
- Drain water; add a little warm milk, butter, salt and pepper.
(I was a happy child.)
365/radical elements 
Simple tastes. Good taste too. Actually, that is the basis of many of our Christmas dinners. Also, if you make enough (I usually do so deliberately) the next day slice the new potatoes thickly (if they’re tiny, just cut them in half), toss in the peas, and have a fry up. Lovely with cold sliced ham, and a salad.
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Potatoes in June must be tiny indeed! As a gardening adult, I always hoped the asparagus might produce a meal’s worth by my birthday.
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I am so hungry right now.
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