Pattie's Pea Salad

July has been a thoughtful month. Mr. O-P has been gone a month today and, last week, marked the one year anniversary of the passing of a dear family friend who was like a second mother to me. I'd known Betty all of my life. She fascinated me early on with her vibrant personality, contagious laugh, and the fact that she would tackle absolutely any project whether she knew anything about it or not. I still remember her talk about how she nearly cleared her and husband, Tony's, apartment building when they were first married when she decided to boil wool.

She and Tony were always included in family dinners and other affairs, and after he passed away in 2006, we continued to invite her. She was always happy to take part and make any contribution that she could. I laughed to myself yesterday while making this salad. A number of years ago when we'd invited her to dinner she asked if she could bring something, and then suggested a pea salad. I was happy to have any help I could get, so eagerly accepted her offer. When the day of the dinner arrived, I was only too pleased to not have to whip up a salad to go with the rest of the meal. When she walked in empty-handed I asked her where the pea salad was.

"I don't know, honey," she said. "Where did you put it?"

"Miss Betty," I told her, "you were supposed to bring it!"

"I was?" she asked, a bit bewildered. "Well, I don't remember that. I guess this means we're not having pea salad. That's too bad. It sounded good."

In later years, if you haven't guessed, her memory had started to fade a bit, only adding to her charm. I'm not sure which recipe she used, but here is mine. This makes about two cups, or four small side servings.

Pattie's Pea Salad

2 tablespoons mayonnaise

2 tablespoons sour cream

1/4 teaspoon white pepper

1/4-1/2 teaspoon dried dill, or to taste

1/4 cup diced celery

1/3 cup salted Spanish peanuts, skins on

1/4 cup cubed sharp cheddar

1/2 pound frozen petite green peas

In a large bowl, stir together mayonnaise, sour cream, white pepper, and dill. Fold in celery, peanuts, cheddar, and the frozen peas. Refrigerate until the peas have thawed; serve.

NOTE: Some people like a bit of onion in their pea salad. If you are one of those people, add about a tablespoon of finely diced red onion to this recipe. I always feel that onion in any amount overwhelms the delicate taste of the peas, but, hey, that's me.

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This post is linked to: Full Plate Thursday, Simple and Sweet Fridays, and Foodie Friday & Everything Else