The past few weeks I have felt a bit like a spinning top. I keep moving, but I don’t seem to be able to find much balance. Things are strange here. It’s been about 6 weeks since we moved into our house but things just started to feel more like home. A lot of that had to do with the inevitable clutter that lines countertops when there just isn’t a spot for things yet. Also, we had yet to hang anything on the walls. Nothing like impending guests to get you on your game & make you realize all the things you haven’t done (like notice there’s no towel holder in the guest bath!).
I’ve also been feeling really weird about my direction with Eat Your Beets. It’s messy & uncomfortable & (I’m just assuming here) probably not fun to watch as an outsider. So I’ve kept a lot of my feelings about everything quiet, except to a few friends, instead of putting it out there to the masses. One of the things that’s always been really fascinating to me is how people perceive bloggers/blogs & think that people have such a well curated foundation. A lot of times there is so much turmoil under that foundation or… what you’re actually seeing on the surface was something that emerged after years of discovery. All of that to say, if you ever feel like you shouldn’t start a blog because it won’t look as seamless & well thought out as someone who’s been doing it for 5+ years – well, there’s a reason for that. Every person/blog/business has an evolution. Sometimes you’re along for the journey, sometimes you’re only seeing the result.
I’ve been spending most of my social media time (surprisingly) on Snapchat this summer. Instagram is like that bad boyfriend you can’t quite quit. You put a lot of time & energy into making it work but he keeps taking & you keep giving. Instagram used to be a place where artists felt comfortable & inspired to share their passions & reap the warm fuzzy feelings of instant gratification. Now it’s become about figuring out algorithms & analytics & likes & comments & following & unfollowing. It doesn’t feel as welcome as it used to & in all honesty, I’ve never been one to keep getting kicked around in a sh–ty relationship.
Snapchat feels like a comfortable space for me because I can share literally whatever I want. I talk about my clothes, my skincare routine, my makeup (this has been on repeat all summer long). It feels more comfortable to talk about my lifestyle over there. I’m just not sure how to translate this over to my blog. Do my readers want to hear about my makeup routine? My minimal fashion objectives? My love for travel photography? I’m just not sure…
I keep looking for a good way to segue into the recipe at this point…
That was it.
A few months back, I was asked to create some images inspired by a savory brunch. I thought about all the things I love to eat at brunch & honestly, while it’s hard to pick a clear winner between savory & sweet there’s something super comforting about crispy crunchy savory sausage with sweet potatoes. There’s a two step potato prep method involved in this Rosemary Sweet Potato Hash & while it may seem fussy, trust me. It’s worth the extra step.
How to prepare rosemary sweet potato hash
- PREPARATION TIME: 10 mins
- COOK TIME: 45 mins
- TOTAL TIME: 55 mins
- AUTHOR: Trisha
- Approx 2 Cups Sweet Potatoes, peeled & cubed
- 1 small Onion, diced
- 1 lb Ground Breakfast Sausage
- 2 Tablespoons fresh Rosemary
- Salt & Pepper to taste
- Steam the peeled & cubed sweet potatoes approx 8-10 minutes, until soft but not cooked through.
- Preheat the oven 400.
- While sweet potatoes are steaming, in a large skillet, crumble & cook the sausage.
- Add the onion to the sausage & continue to cook.
- Once the sweet potatoes are finished steaming, spread sweet potatoes, sausage & onion mixture & fresh rosemary on a parchment lined baking sheet.
- Season with salt & pepper.
- Place in the preheated over & cook for approx 30 minutes, checking once, halfway through & stirring all ingredients on the baking sheet.
- Once finished, removed from the oven, stir & season to taste & serve.
Wanna see what I was cooking one year ago? Check out One Skillet Chicken Thighs with Butternut Squash.34