Cream Peas on Toast:
According to Chef Alan Crosby it's an "esoteric" maritime dish. When mom makes this at home now, only she and i will eat it. It looks and sounds a little odd, but trust me, it's comfort food.

[Standard béchamel sauce]:
Wisk together two tablespoons each melted butter and flour. [called a roux]
slowly wisk in 1 cup milk. Bring to a boil, then turn down heat and let simmer for up to 3 mins.
If too thick, add more milk.
Add 3/4 cup of Canned peas [not frozen].
Spoon on top of buttered toast, serve immediately. [serves 2 to 3]

mmm