The idea for this blog was born when I was searching for a recipe on Pinterest and followed a link to someone else’s blog.
It was a recipe for meringues. Basically, you beat egg whites and sugar, bake them, then leave them in a very low oven overnight so that they dry out and become crisp. So far, so good. And then, I read the comments from the readers. Most of the comments were along the lines of “looks great, will try!” or other encouragement. But then, there was this: “I substituted Sweet and Low for the sugar and used imitation egg whites and it didn’t turn out at all. This is a terrible recipe and you should be ashamed for posting it!”
Oh, really?
And then there was another one: “My husband is avoiding sugar and my son is allergic to eggs, but I still want to make this. Please advise.”
I howled. I HOWLED. Of course, the original blogger was really kind, and answered with something akin to “Gosh, I’m sorry, I don’t know what you can do, but good luck :)” My response would have been “I advise you to not make them.” Generally, I’m a kind person and polite to an extreme, but I also do not suffer fools.
That’s the spirit of Shut Up and Eat Your Peas, which you are viewing right now. I wanted to create a place where my sister and I could share recipes with each other, or record them for our own future use. As soon as I figure out how, I’m turning off the comments for this site so no-one can annoy us with “I changed everything and this didn’t work for me, please advise” kinds of idiocy. You are welcome to use our recipes, or share them with your friends, but we don’t want to hear about it. If you wish to re-publish a recipe, fine, but please give credit where credit is due and I will do the same when modifying somebody else’s stuff.
Okay, those are the ground rules. I’ll come on back here and put up something in a day or so. Let the madness begin.
Shut Up and Eat Your Peas 