Curbside service continues to operate smoothly: the two-step process for data collection starts with old-fashioned pen and paper at car-side. Instructions on the paperwork include a reminder to write neatly. Penmanship still counts!

Some type of dried bean/peas are always available in the pantry. More often than not, split peas are in generous supply.

Here’s a recipe for Split Pea Dip/Spread/Sandwich Filling
2 1/4 cups water
3/4 cups dried yellow or green split peas
6 cloves garlic, crunched
1/8 tsp. crushed red pepper
3 Tbsp. lemon juice
3 Tbsp. olive oil
1 1/2 tsp. ground cumin
3/4 tsp. salt or to taste
2 Tbsp finely diced red onion
2 Tbsp. coarsely chopped fresh dill (or 1 tsp dried)

Combine the first four ingredients in a saucepan. Simmer over low heat, partially covered until most liquid has been absorbed (40-50 minutes). Stir occasionally to keep from sticking to pan. Add water or cook longer as needed to get the consistency of very thick split pea soup.
Let cool slightly then transfer to a food processor. Add lemon juice, 2 Tbsp of olive oil, cumin and salt. Process ’til smooth.
To use as a dip, serve in a shallow bowl drizzled with 1 Tbsp. olive oil and sprinkled with red onion and dill.
For a sandwich filling, combine the “toppers” with the cooked mixture and serve with your choice of bread.

Here are the statistics for this week compared to last year at this time:

Thank you all for your continued concern, good wishes, good deeds and generosity.
Take care
’til next time,
Brenda