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“Peas baffled me. I could not understand why grown-ups would take things that tasted so good raw, and then put them in tins, and make them revolting.”
― Neil Gaiman, The Ocean at the End of the Lane

“What has that to do with the price of peas in Persopolis?”
― Tamora Pierce, The Realms of the Gods

“Lives are snowflakes - unique in detail, forming patterns we have seen before, but as like one another as peas in a pod (and have you ever looked at peas in a pod? I mean, really looked at them? There's not a chance you'd mistake one for another, after a minute's close inspection.)”
― Neil Gaiman, American Gods

“They sowed the duller vegetables first, and a pleasant feeling of righteous fatigue stole over them as they addressed themselves to the peas.”
― E.M. Forster, Where Angels Fear to Tread

“If you don't like peas,it is probably because you have not had them fresh.It is the difference between reading a great book and reading the summary on the back”
― Lemony Snicket, Shouldn't You Be in School?

“Peace cannot be achieved; they have to be plucked out of their pod.”
― A.G. Phillips

“It is a common error to assume that the lack of a formal education means that shoemakers, weavers, peasants or indigenous peoples cannot be intellectuals. We may even find it difficult to believe that they could acquire a significant book collection, let alone be interested in or engage in philosophy or pass on proper knowledge, not just ‘cultureâ€� or ‘traditions,â€� to others. Such a misunderstanding excludes many people from history because it assumes they can have no impact on history, or even be affected by it.
Story of a Death Foretold: The Coup Against Salvador Allende, September 11, 1973”
― Oscar Guardiola-Rivera, Story of a Death Foretold: The Coup Against Salvador Allende, September 11, 1973

“Yearning begets yearning: the pea plant yearns for a lattice, so it grows tendrils—then every tendril too years for a lattice. Yearning draws tendrils out of the spindly green pea-shoot only to find itself compounded, elephantine.
Tendril wending is swervy and conjectural; like a dancer who cannot quite hear the music, pea tendrils are antic with inapprehension. Since there is no way for them to apprehend a lattice, the only direction to grow is yonder. Haywire personalities like peas, wobbly personalities with loose ends, iffy ends, result not from having no aim, no object in life, but from having an extrasensory object. What they want is beyond their powers of apprehension—until they hold it in their acute green wisps—so their manner is vagabond. The personality that longs only for perceptible things is down-to-earth, like a dung eater. But the teetery-pea kind send out aerial filaments to hound the yonder, tending every which way, guessing themselves into arabesques, for they are fixed on the imperceptible.”
― Amy Leach, Things That Are

“I hate spinach," the President of the United States blurted out. "Not the least bit sorry to see it happen." He spoke these candid words in a hush-hush, closed-door meeting with a "special advisor" from agribusiness giant, AgriNu. "Hate it." The President went on, "You know what else I hate? Peas. Despise peas... and there's so many of them." Edwin Edwards (why do parents do that?), otherwise known as Mr. Ed, leaned back with a sly smile. "What if I told you there was a way to get rid of spinach? And peas? And, at the same time, break open this damned European block to our special genetically modified seeds, allowing us to finally take control of the world market?" The President settled back in his seat, indicating for him to go on. Despite not liking vegetables, the President liked a man with a big appetite.”
― Sharon Weil, Donny and Ursula Save the World

“Y'know, men and women are a lot alike in certain situations, like sitting on frozen peas after a vasectomy”
― Josh Stern, And That’s Why I’m Single

“«Questo liquido è tecnicamente una minestra» continuò Jack, dopo aver tolto il coperchio. «Posso scodellartene un mestolo?»
«È piacevole vedere resti di piselli così antichi e consunti che perfino i vermi non li hanno voluti e sono morti al loro fianco, così che ora abbiamo per nutrimento preda e predatore; è ancora più piacevole vedere l'infame mistura servita in questa splendente zuppiera, testimonianza della gratitudine di mercanti delle Indie Occidentali.»
«Abbiamo cercato di vendere l'intero servizio, ma gli argentieri hanno storto il naso. Ora ne sono contentissimo: per quanto poveri, nessuno lo è più di un marinaio su una nave senza provviste, ma una crosta la si gusta meglio in un bel piatto d'argento.»”
― Patrick O'Brian, The Yellow Admiral

“Then, a pea shoot and foie gras wheel with a small butter knife. Michael Saltz and I stared at it, confounded by how it worked. It stood on its side like an ancient monument, with various crinkly and crackly things at its base.
"Just cut it," the waiter said kindly. He looked like Pascal Lite, not as exotic or statuesque, but with a bit of Pascal's twinkle and good-boy-with-a-lot-of-tattoos edge.
I slid the knife down. At first nothing happened. The foie gras clung to itself, until it peeled apart sleepily and a green, milky liquid bled out.
"Wow," I said.
"Wow," Michael Saltz said.
I took a soft forkful of foie gras and dragged it through the pea shoot sauce and the brown crumbles and white flakes. I rubbed the foie gras against the roof of my mouth, and it stuck there with a sticky stubbornness, then melted away. The taste coursed through my body, a slippery, moody, gutsy smoothness that slithered and pushed and screamed down my throat.
Oh, Pascal, I thought. If I couldn't be with him, this came close. I flashed back to three nights ago and the pleasure cascaded through me once more.”
― Jessica Tom, Food Whore

“On arrival, we served Bloody Marys, though we couldn't in all good conscience garnish with sticks of celery, so we finished with bacon and shrimp. I no longer did all the cooking; instead we each brought a dish. The first course was one of Stevie's specialties, macaroni and cheese. There was something vaguely hacky and antiquated about it, which fit the gold theme perfectly; she always made it very rich and dense, crisp on top and silky underneath. Her trick was to use "twice the recommended amount of butter and three times the cheese." After the pasta we had ham hock with whipped peas, the ham stringy and salty, the peas fresh and slightly minted.”
― Lara Williams, Supper Club

“Get it right people!
Tuna casserole takes cream of mushroom soup.
Tuna SALAD takes mayo or Miracle Whip.

And while we're at it,
tuna salad has celery,
NOT peas.
If you HAVE to use peas,
use a bag of frozen peas.
Canned peas are for tuna casserole,
not tuna salad.”
― Ted Mallory, Max Nix: Poems

“Books are precious things, and cannot be selected like tinned peas in Tesco.”
― Colin Bateman, Mystery Man

“Cubes of Mita's Kuroushi Beef."
"Oh, raw meat?
At first glance, it looks raw, but it's actually been cooked. And when you bite it all the juice from the meat comes seeping out!"
"Ohh... if it was raw, you wouldn't get such a succulent juice coming out of it. This has been cooked very skillfully."
"One has soy sauce with Japanese mustard, and the other has soy sauce with wasabi on it. Two different sauces to enjoy."
"We slowly roasted a prime tenderloin of the Mita Beef, and then cut away the meat on the outside...
... to take out the meat on the inside."
"What an extravagant thing to do."
"Hmm, this meat is top-notch, but Mamiya's skills have definitely improved. It's not easy to cook the meat so delicately..."
"This one is wrapped in a bamboo sheath... I wonder what's inside.
Oh, it's tilefish."
"And underneath is..."
"It's shredded snow peas with tilefish on top...
... wrapped in a bamboo sheath and steamed.
Please pour some kuzu sauce on it...
You can also place some wasabi on it if you want to."
"The fish has been steamed to perfection. If he had steamed it any more, the flesh would have become tough, but if he had steamed it any less, it would still be a bit raw. It is just soft enough, and the juice is still left in it too..."
"The snow peas have sucked up the flavor of the tilefish and have bloomed in flavor.”
― Tetsu Kariya, Vegetables

“Many people nowadays are worried about where to get protein. However the top 3 protein sources in the world are rice, peas, and beans.”
― Martins Ate, Martins Ate's 108 Pure Vegetarian Food Cookbook: Excellent munchies recipes for a whole family

“For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do.
The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy.
When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company.
The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes