The photos shared today were taken when I visited the Impressions Gallery in Bradfordfor the photobook fair and the Cafe Royal exhibition.
I’ve only been to Bradford on a handful of occasions, and every visit has been for a specific purpose with little time to explore, but I think I will make some proper time to do so one day as there is a lot of interesting stuff to be seen.
Something good that happened today…
I went out for Sunday Dinner with my wife and had a very nice steak and ale pie served with chunky chips and proper mushy peas. All washed down with a pint of cider.
Olympus OM-10 & G.Zuiko 35mm f/2.8 on Ilford HP5+. Ilfotec DD-X 1+4 @ 20° 9mins.
Taken on 12 October 2024
Steel City Snapper photography 
Great series here – detail is wonderful as is contrast.
Dinner out is always a treat, but never having had mushy peas, what made these “proper” – ?? I keep thinking I should try them.
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Thanks -N- 🙂
These tasted like the mushy peas I sometimes had when I was younger. They had some real taste and texture to them and were not a lurid green thanks to food colourings being added. The mushy peas that can be bought in cans (or sometimes the ones served in fish and chip shops, depending which one you visit) can vary between being almost mashed into a paste, or almost runny in texture, and quite often these “lesser” variants don’t have much in the way of flavour either.
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As an American, mushy peas sound very strange. We do get fresh English peas here in the US so perhaps I should try to make some from scratch. It sounds like there is a bit of firmer texture than mushy might imply – maybe mashed up like mashed potatoes? What seasonings? I think I read somewhere that mint is not uncommon, but what do I know!!
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They’re traditionally made from dried marrowfat peas, soaked overnight with bicarbonate of soda to soften them and then rinsed and cooked with a bit of seasoning and then mashed (although not to a completely smooth consistency). There’s a recipe here:
https://www.bbcgoodfood.com/recipes/easy-mushy-peas
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