I pretty much suck at posting in the winter, probably because I don’t eat baked goods myself. Plus I am not in my kitchen getting ready for another market. And I eat real simple on my own. Plus it is starting to be nice and beautiful and I have been outside ENJOYING myself and the nice weather. So I promise I will have a lot more to post this summer.
This post today is my real life. How I cook. How I eat. I am a one skillet meal kind of girl. Check out whatever vegetables I have in my fridge (or what pops out when I am strolling through the grocery store). Chop and dice them up. Toss them in some type of oil/fat (usually butter or coconut oil or ghee or bacon fat). Pick a protein. Season it simply. Let it cook and saute. Call it a day. That is how I eat at home.
So I go to work. Bake all day in a kitchen. And then I’m out in the sunshine. On my bike. Pedaling all over town, on our local Heritage Trail. Stop at a park, hike for a bit. Maybe run down some hills at top speed. Maybe set up my hammock if I was awesome enough to pack it. Chill. Stop. Breathe. Take in all that beauty. Be grateful. Repeat. Hike. Bike. If it’s dark, put my spoke lights on my bike and keep going. Stop to lay on the ground. Check out the stars. Maybe see one shooting. Check out the moon. Watch the clouds play peek-a-boo with it. Take it all in. Chill. Breathe. Take in all the beauty. Be grateful. Feel alive. Throw stuff in a skillet. Eat. Nourish. Done. That is pretty much how my life has been lately. If the sun is out, I don’t want to be sitting around my apartment. My t.v. has been pretty much abandoned. I may read before bed and that is it.
So here is a one-skillet meal I enjoyed recently with some of my favorites. Make a large batch. Save some for later. Left overs tomorrow, I won’t even have to cook!
One-Skillet Vegetable Hash
- 1 lbs. spicy sausage
- 2 sweet potatoes
- 1 parsnip
- 2 carrots
- 1 rutabaga
- 1 tbsp bacon fat
- 1 tsp minced garlic
- Brussels sprouts (optional, I added them because they were hanging out in my fridge)
Let’s Make it Happen:Heat a skillet with bacon fat and garlic. Peel and dice up all your root veggies. Toss in the skillet with the garlic. Season with sea salt and pepper. Cook until it is all tender. Brown sausage. Combine it all. Eat and enjoy! Refuel and go again! My boyfriend and I actually made two skillets and we ate the leftovers after a rigorous bike ride. So make up a lot and reheat. Enjoy this Spring weather, even when it rains (we took in a Sunday rain walk).