We fall in love with a Polish potato soup flavored with dill pickles, make oat cakes from a particularly fragrant and flavorful stone-ground oatmeal from Ireland, and give hummus a new role to play at the table as the star of a main course dish made of roasted vegetables. At the No Name, we learn the connection between pea soup and London fogs, with the Professor supplying a London-cabbie inspired pea soup. As always, there are other things, including a review of two self-published Southern cooking pamphlets by a North Carolina chef.