simple sugar snap peas on an otherwise crazy day

i wish i could say that i went out to the garden and spent the afternoon picking a basket full of sugar snap peas for dinner. i wish i could say that i lovingly selected only the most perfect ones and then carefully removed the ends and strings. i wish i could say that i expertly prepared the sugar snap peas simultaneously with the beef wellington all while a homemade dessert chilled in the refrigerator.

i wish i could say all of that, but i can't.

what i can say is that we do not have a garden. i can also say that i spent my day trying to get actual work done between conference calls. i can say that we did indeed have sugar snap peas but they came pre-washed and trimmed in a bag from the grocery store. i haphazardly prepared them while simultaneously defrosting the shoyu chicken, letting the dog out, and sorting the mail. i remembered to make the rice to go with our meal ahead of time, so i count that as a success. as the geek ate his sugar snap peas, he declared the dish 'not offensive'- which from him is high praise when it comes to vegetables.

as for dessert, i think there's ice cream in the freezer.

don't mind the protective layer of ice, i hear it seals in the flavor.

adapted from ina garten's recipe for sautéed sugar snap peas.

equipment
medium skillet

ingredients
8 oz. sugar snap peas, strings removed
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
freshly ground black pepper, to taste

directions

• heat the olive oil in a medium frying pan over medium heat. 
• add the sugar snap peas, salt and pepper and sauté for 3-5 minutes until sugar snap peas are crisp tender.
• enjoy!

serves 2.