Nestled high in the hills above Mission, B. C.; lies a retired B&B. There it rests in all its beauty, awaiting a revival. Cared for by an energetic couple who enjoy the rewards of their labour of maintaining this wonder of nature it rests in solitude. It is within earshot of the clarion of the Mission bells. I have visited this eden many times and never cease to rejoice in and be delighted by the beauty of its charm. See Mission picture to side.
Jen’s Favorite recipe
Grama’s French Peas
1/2 lb bacon (diced)
4 tins sweetlet peas
1 large cooking onion (quartered- add more onion if desired)
flour to thicken
3 or 4 bay leaves
2 cubes of bovril or 1 tablespoons powdered
method:
dice bacon and crisp, remove bacon meat, add peas plus juice. Quarter and add onion to peas, insure lots of onion, stir in flour to thicken, add bacon meat, bay leaves and bovril to taste. Simmer on medium heat. Enjoy!
a non-revenue review
Whoelmo's Blog 
Jeanette has the method and one ingredient a bit mixed up. Bacon cooked until crisp, add flour and S&P and stir about cooking the flour a bit preparing to add peas and their juice which will thicken. Add peas and reserve liquid from one can in case mixture is too thick. Put in onion quarters, bay leaves and simmer for 20 minutes. Don’t stir much or peas will go mushy. When ready to serve add liquid bovril to taste. Remove bay leaves if your guests are not fussy for them. I am very certain of this recipe as I was right by the pot when my Grandmere made it and when she turned her back I would steal the bacon pieces out of the pot.