A traditional dish for Fridays (a legacy from Quebec's religious past). After cooking, I like to remove about half the peas and puree them in order to thicken the soup. I use a ham bone or pork hocks instead of salt pork. The savoury is essential to get the right flavour. You can also soak the peas overnight instead of using the quick-soak method.
"Klah: a hot, stimulating drink made from tree bark and tasting faintly of cinnamon." - Anne McCaffrey: The Dragonriders of Pern. This is the classic recipe from "The Dragonlover's Guide to Pern" but most people have their own version.
From "365 Ways to Cook Pasta": The flavorings in this pudding are easily varied: add grated lemon or orange zest; use lemon extract instead of vanilla; add 2 tbsp raisins, dries currants, minced candied orange or minced dried apricots. This is a rich and creamy dessert or breakfast dish. Serve with chilled heavy cream over the top, if desired.