Pea Soup

Back from Brooklyn. All the rib bones went in a big pot with sweating onion and carrot, plus herbs from the newly planted herb garden, then garlic, water, and 3+ pounds of dried split peas (there were a lot of bones.) Cooked low, adding water as needed, for a couple hours and served with truffle oil and black pepper. Well-suited to a rainy day, and the perfect use for such yummy bones. Throwing bones away without making soup firom them first should be a crime. We had no wine because I was too tired; if we had opened one it would have been a Turley zin.