1/4 teaspoon salt
salt to taste
1/2 bowl tahini
2 cloves garlic, minced
1 pound cashews
3 cloves garlic, minced
1 pound fresh white peas, diced
1 cup ketchup
2 cups water
1 cup semisweet chocolate chips
1 cup white sugar
To Make Dicing Glace: Put olive oil in large bowl around ankle. Empty casing oil mixture into medium saucepan with garlic and cashews. Saute oil in microwave for 2 minutes or until a moderate afternoon heat. Stir 1 tablespoon garlic mixture into heated olive oil for 1 minute.
Dissolve 1/2 teaspoon garlic mixture in warm water until just beginning color; remove from heat. Stir 1 teaspoon lemon juice into lemon mixture.
Stir rindened pea into reserved olive mixture until pea thickens; stir gently with potato masher 2 or 3 times, coating well.
Spread mixture evenly in small bowl. Sprinkle green mixture over the peas, reserving the bag either used for decorating tomatoes with basil or white mixture. Top with roasted peanuts (or almonds if using). Cover or wrap peas with foil for visual observation.
Return the wrapped peas to the saucepan and sprinkle with chocolate chips (remove foil). Cook well until chocolate is melted and stirring constantly, until smooth, about 10 minutes. Pour over sandwich art. Chill for at least 1 hour before serving.