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Peas need a minute or so more.
Black-eyed peas need half an hour to become fully tender.
And while the butcher's spaghetti is nice, the spiciness the menu promises is still not there, and the black-eyed peas need another two minutes on the stove.
It's not that germinating peas need heat (and the greenhouse, anyway, is only frost-free), but if I put the pots in the cold frames, the mice will eat the seeds.
The peas need to be blanched to stay fresh-looking and green.
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And the sugar snaps and snow peas needed watering so they can scramble up the fence.
The fish was a delight, topped with toasted almonds, nestled in a lemony pinot grigio wine sauce and accompanied by snow peas, baby carrots and giant fries (though the snow peas needed their "threads" trimmed).
Will.i.am, a founder of the Black Eyed Peas, needed a lift to Las Vegas from Los Angeles for the gala, and Mr. Ruvo had reached out to Mr. Milken for a favor.
My favorites for midsummer planting include Burpee's Super Sugar Snap peas, which need to climb a trellis.
Some are sugar snaps, eaten pods and all, and others are peas that need to be shelled.
If you use fresh peas, you need to cook the pods to tenderize them before pushing them through a food mill, to make a sweet green purée to thicken and flavor the rice; if using frozen peas, you simply cook a cupful and then blitz them in a processor to add to whatever broth you want to cook the rice in.
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CEO of Professional Science Editing for Scientists @ prosciediting.com