Well, I think I included my elevator pitch for these cookies nicely in the title of this post: Three ingredients. Mint meringues. Gluten-free. Oh, but did I mention they’re made with not just any mints but Andes mints?!
It doesn’t get much better.
These are a Christmas classic from the archives of Mom, and they are my all-time favorite.
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On Monday, we had green stuff. Today, we have more green stuff because on Friday, we have ice cream.
I just now realized that it’s green ice cream, but shhhh. It comes with chocolate. But let’s stick to green stuff for now.
So, here’s the deal with this soup: I really like peas. But I don’t eat them very often. Sometimes I eat a handful of frozen peas (the best way to eat them, especially the big chunks!) if I’m looking for something else in the freezer and get distracted. And sometimes I buy sugar snap peas at my Asian market, because they are somehow always so fresh AND so cheap there. And every time those things happen, I remember that I really like peas. But then I forget again.
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