Part Two: the snow peas. I’m not a gigantic fan of snow peas, but I liked them sauteed with the butter, almonds, and shallots. Anything sauteed in butter is better, remember?

By the way, it was my first time using a shallot. For a long time I thought shallots were just a pricier, snottier version of an onion, but they’re actually a cross between an onion and a bulb of garlic. They really added some flavor and texture to the snow peas. They’re cool — for lack of a better word. I felt really trendy chopping one up.