Aside from the obvious downsides stemming from new and exciting technology, I would be a liar if I said I didn’t love all the knowledge that is, literally, at my fingertips. Before I dive too deep into a conversation that could, quite possibly, unravel into a never-ending post, let me stop and explain where I’m going with all of this.
Just in case you’re new here (hi!), I’m what some may call travel obsessed. I want to go everywhere and see everything. Experiencing new cultures, new foods, new places is quite literally my obsession. Travel is a part of who I am.
I have been lucky enough to travel to the Caribbean, Hawaii, Costa Rica, Nepal, throughout SE Asia and all over Europe during the 5 months that I lived in Germany. With the arrival of Octavian, however, travel came to a sudden halt. I expected this to happen so it came as no surprise. However, while one piece of my heart has been filled so deeply, another piece has gone missing.
Ok, so what does this have to do with technology?
Since open-ended adventures abroad with our toddler aren’t possible right now, I’ve had to accept more local adventures- at least until we take our winter trip to Iceland, which will be happening this year (yes, husband. I’m talking to you).
While I appreciate the occasional night out in the city with my husband in a fancy hotel (this actually never happens, so I would probably be in heaven), we are a very active, outdoorsy family. Born and raised in southern California, I have always loved the ocean. However, these days I am drawn to rivers, lakes and mountains. Nepal and the Himalayas changed my life.
So, this summer we’re looking to go on a little adventure through eastern california, up into northern Oregon, looping over and taking the coast home. The perfect mix of mountains and ocean. Originally we had hoped to make it up to Olympic National Park in Washington, but, seriously you guys, Washington deserves a trip of its own. For a while I was feeling super overwhelmed planning this trip. Where to stay? What to see? duh, I want to see it all!
(In past travels my husband and I would just wing it. We rarely booked hotels ahead of time or had a set itinerary. When you have a 3 year old and jobs to get back to, this luxury isn’t practical).
Ok, so, Outdoor Project. I’m obsessed. Thanks to them I have weekend trips planned for all of spring and summer and found this beautiful little dog-friendly hike with waterfalls (O’s favorite) and wildflowers galore that I didn’t even know existed.
This is not a sponsored post, guys. Promise. However, if you’re looking to build up a very long list of outdoor adventures and kill a lot of time on your phone or computer, this is the place to do it. Thanks to them I have some serious local wanderlust.
Before the days of computers and social sharing, I never would have known about that beautiful little piece of California.
So, food. All this planning makes me hungry.
The other weekend I cooked up the most delicious Sweet Potato and Butternut Squash Hash for brunch. Of course, you can leave out the butternut squash if it’s not your thing. I added it because butternut squash is less heavy than sweet potatoes and packed full of healthy vitamins. To the hash I also added diced shallots and chopped kale. If you’re new to kale, don’t worry. Since the kale is cooked, chopped and mixed among other ingredients, you probably won’t even know it’s there. If you really love kale, feel free to add as much as you want! I poached my eggs, but feel free to cook your eggs however you wish; that said, a runny yolk is pretty magical mixed with the potatoes. Just sayin’. And finally, feta cheese, fresh chopped parsley and crushed red pepper.
Don’t forget the feta 🙂
Easy, delicious and energy-packed, this dish is perfect for breakfast, lunch or dinner.
- 3 sweet potatoes
- 1.5 tablespoons olive oil
- 4 shallots diced
- salt + pepper
- 6 cloves garlic minced
- 1 small butternut squash seeded and chopped into small cubes
- 1 small bunch Tuscan kale stems removed and finely chopped
- 2 tablespoons white vinegar
- 6 eggs
- .5 cup Italian parsley chopped
- 4 ounces feta cheese crumbled
- Red chili flakes for servings (if desired)
- Fill a small pot half way with salted water. Peel 1 sweet potato and chop into small chunks. Add sweet potato to the pot and bring water to a boil. Cook for approximately 10-15 minutes or until sweet potato is soft and tender.
- Meanwhile, chop the remaining sweet potatoes and butternut squash into small cubes. Set aside.
- In a large skillet or Dutch oven heat oil over medium high heat. Add the diced shallots to the hot oil and sprinkle with salt and pepper. Sauté shallots for 4-5 minutes, or until soft and just starting to brown. Add the minced garlic and sauté for one minute more, stirring constantly.
- Add the cubed butternut squash and sweet potato to the skillet and mix well. Cover the skillet with a fitted lid and allow potatoes and squash to sauté until fork tender, stirring occasionally to prevent burning, approximately 12-15 minutes (browning is good, burning is bad).
- Add the chopped kale a stir to combine.
- Drain the boiled potato and mash with a potato masher. Add the mashed potato to the skillet with the other potatoes and butternut squash and mix well. Season well with salt and pepper, to taste. Reduce heat to low while eggs are cooking.
- Bring a large pan of water to a boil. Water should only be filled high enough to submerge the eggs. Add the vinegar to the water and reduce heat to a simmer. Carefully crack 1 egg into a small bowl and (very!) gently drop into the simmering water. Repeat with 2-3 more eggs (or as many eggs as the pan will comfortably hold without crowding). Allow each egg to poach for 3-4 minutes, or until the whites are set, but the yolk is still runny. Remove with a slotted spoon and gently place on top of potato hash.
- Sprinkle with crumbled feta, chopped Italian parsley and red chili flakes (if desired). Best served immediately.