If you think shelling peas is boring work, you ought to try removing the inner linings.
I don’t think many people realize that once you’ve pulled out the linings, the pods are soft, delicious and rich in vitamins.
But an even greater advantage is that you get nearly three times as much as when you eat just the peas.
Stripping pods is a precise and meticulous job that might be suited to pedantic dentists or finicky spice experts,
but it’s a horror for an impatient teenager like me.
We started work at nine-thirty; I sat down at ten-thirty, got up again at eleven, sat down again at eleven-thirty.
My ears were humming with the following refrain: snap the end, strip the pod, pull the string,
pod in the pan, snap the end, strip the pod, pull the string, pod in the pan, etc., etc.
My eyes were swimming: green, green, worm, string, rotten pod, green, green.
To fight the boredom and have something to do, I chattered all morning,
saying whatever came into my head and making everyone laugh. The monotony was killing me.
Every string I pulled made me more certain that I never, ever, want to be just a housewife!
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