Okay, it's March now, so I'm back to regularly scheduled posting. In fact, check back Wednesday (or possibly Thursday) for an exciting mid-week second post! Times they are a-changin'. This weekend was a wonderful mix of beautiful weather (Saturday) and typical, of this winter anyway, snowfall (Sunday), but I celebrated each with friends and eating. I met up with some friends in Soho to brunch and soak up the sunshine to hopefully counteract whatever vitamin D deficiencies I've been getting by refusing to leave my apartment when it's under 10 degrees. There was also some tea shopping and a birthday party in the evening.
On Sunday, I had some Crossfit friends over for brunch to toast to the first week of the Crossfit Open. For those reading who aren't familiar with the many layers of Crossfit competition (or in my case: optimistic participation), the Crossfit Open is the first stage of the Crossfit Games season. Everyone around the world who does Crossfit does the same workout each week and then enters their scores online. Then the top few people from every region advance to regionals and the top people from each region eventually advance to the Crossfit Games! It's pretty fun because you can see how you rank against everyone else who does Crossfit from friends in other cities/states/countries, Crossfit celebrities, and regular celebrities who do Crossfit (like New Girl's Schmidt, who did it last year). I just realized how many times I used the word "Crossfit" in this paragraph and am reminded of why people think of it as a cult. The real takeaway from this was supposed to be that I made an awesome brunch, so moving on...
For brunch I made a delicious decadent pear and ginger french toast (recipe here). I also made what has become one of my favorite easy skillet meals lately when I'm in the mood for breakast for dinner: sweet potato hash. The one on Sunday was made with "soyrizo" (chorizo flavored soy product) because one of the brunch attendees eats kosher, but in general my recipe is as follows:
Sweet Potato Hash:
1 T butter
1 large sweet potato, peeled and chopped into 1/2 inch pieces
1 lb spicy italian sausage or chorizo
1 T olive oil
1 T chopped rosemary
salt to taste
I know many of my readers are wary of my cooking projects because they are by and large messy and time consuming, but this one can be completed in one pan. Thinly slice and separate the onion and then cook it over medium heat with the butter and a little salt until caramelized (usually takes about 20 minutes). Set aside the onions. Then (same pan) cook the sausage until browned, drain off fat, and set aside. Then add in the chopped sweet potato, olive oil, rosemary, and some salt. Cook until the sweet potato starts to get soft. Add in the caramelized onions and sausage and stir to combine. I usually poach a couple of eggs to throw on top, but other than that, it can be done all in one pot.
So this was a rather stream of consciousness post in the end. I invite readers to create their own narrative thread between a random sweet potato hash recipe, a diversion on Crossfit, and the obligatory description of the weekend's weather. Don't forget to check back Wednesday (or Thursday) for the next post! I promise that one will have a more cohesive storyline AND photos.