As I don’t yet have any kids in real school, anytime someone laments that summer is over, I just want to grab them and say, “It’s NOT OVER! We have three more weeks! Don’t steal my summer!!” Ahem. It’s possible … Read More
I love panzanellas for being so fresh, versatile, and delicious. However, with just white bread, tomatoes, and cucumber, I’m usually hungry a couple of hours later. So I went with my staple – some black beans – to add some … Read More
Much as it saddens me to admit, kina’s first birthday is right around the corner. First birthdays are big in Indian tradition, so I’ve been thinking of doing a little party for her. She is super social, so I think … Read More
Ah, yes, the coconut oil obsession continues. I made this scrub as a quick DIY addition to some Christmas gifts last year and have been using it regularly myself ever since. It’s the perfect thing as we start to … Read More
Ohhh, August tomato sickness strikes again. We’ve gone through pounds upon pounds of tomatoes in the last few weeks, and I’m still not over it. Roasted tomatoes in everything, including this delicious strata. We’ve made this a million times – … Read More
On Sunday morning, Dan was up about half an hour before me with the kids. We have 9am church and even though it’s really not that early, we always always seem to be in a rush to get out the … Read More
We made these popsicles last summer and loved them. But popsicles are often messier than I’d prefer at the dinner table (especially with a few snail-pace eaters over here, AHEM, Nat), so I thought I’d whirl it into a frozen … Read More
[Whoo boy, first toddler eating and now toddler screen time? Since when did I become such a not-afraid-of-controversy blogger? (I didn’t; I’m still deathly afraid. This just happens to be important to me.)]A couple of months ago, Janssen posted about … Read More
Blouse/Necklace: Forever 21 (here and here); Skirt: Banana Republic (old); Shoes: Steve Madden (old); Belt: Target (came with another skirt) I’ve been a total bookworm for as long as I remember. My mom has vivid memories of spending … Read More
I’m generally a strictly hot-soup-belongs-in-the-wintertime sort of person (although chilled soups, such as peach and strawberry and cucumber are planted firmly in my mind’s summer, but one could say that’s more dessert than meal) (will I ever create parentheticals shorter … Read More
I have this strange fascination with reading “Day in the Life” posts, and have been meaning to do one for a while. Here’s how last Wednesday, July 31st went.Sometime between 6 and 6:30am – Dan leaves for work, unbeknownst to … Read More
As I don’t yet have any kids in real school, anytime someone laments that summer is over, I just want to grab them and say, “It’s NOT OVER! We have three more weeks! Don’t steal my summer!!”
Ahem.
It’s possible I have a slight aversion to the cold.
This hash, it celebrates all that is good and right about summer. It’s crisp and sweet and simple but flavorful. It shares my lazy summer mornings when we have time to just “throw an egg on it.” It soaks up those last gorgeous rays and bare, soft baby skin and makes you long for summer days before they’ve even passed.
Feel free to join me in celebrating all the goodness of STILL HERE summer while fresh and delicious produce is still readily available.
Makes enough to top with four fried eggs
2T olive oil
2 pounds Yukon gold or red potatoes (or a mix), cut into a 1/2-inch dice
1 small yellow onion, sliced
1 small zucchini, sliced in half moons
1 large cob of corn with kernels sliced off
Salt and pepper to taste
Serving ideas: Fried eggs, dabs of goat cheese and slivers of green onions
1. Heat oil in a 12-inch cast iron frying pan over medium heat. Add the potatoes don’t move them for a few minutes. Season tops well with salt and pepper. Once they’ve gotten a little
brown underneath, begin flipping and turning them, then letting them
cook again for a few minutes. Once they’ve browned slightly, they should come off the pan easily, so don’t fight them off.
2. When the potatoes are about three-fourths as crisped and brown as
you’d like them (about 15 minutes) add the onion. Cook for an additional 5 minutes. Add the zucchini and corn, cover
the pan and cook for another 5 minutes, or until tender but still crisp. Taste for seasoning and adjust if needed. Serve immediately (or, you know, munch on it through the day because it’s so delicious).
