No. 2

I can’t believe I forgot to mention that we’re having a baby!

One of my lab tests got lost (WTF?) so it took longer than expected for us to reveal the news on Facebook. But yes, Harper is getting a sibling around Dec. 30. We probably won’t find out for a few more weeks whether it is a boy or girl, but we are definitely finding out.

It will be interesting to see if this winds up being a Christmas, New Years, or super late baby. We keep joking that we need a December baby for tax purposes!

So far everything has gone well, although it has been harder than last time for sure. I started my job right around the time I found out I was pregnant, so it was a lot of new things at once. The nausea was a little worse and I feel a lot bigger a lot sooner. I get these pains under my ribcage that I probably didn’t get until I was 6 months along last time. But one bonus is that at 16 weeks I can already feel some little movements.

I’m hoping to start prenatal yoga soon, and I’m thinking it might be fun to take a little babymoon in Calistoga. I hear there is supposed to be a big energy boost in the second trimester, but I’m still waiting for that to kick in…

Sweet potato hash

There is this really great breakfast place near us called Sam’s Log Cabin that serves the most delicious vegan hash with sweet potatoes, carrots and greens. I tried it on a whim one time and was pleasantly surprised by how rich and filling it was. So, I really wanted to try making it at home. The other day I saw someone making sweet potato hash on a cooking show and I was like, OK, I’m doin’ it!

I, of course, thought it would be better with bacon. Similar to Smitten Kitchen’s bacon corn hash, I thought the bacon fat could be used instead of butter to cook the vegetables. So here is what I came up with:

Sweet potato hash
Serves 4
Top with an egg for the perfect breakfast or brunch meal.
Write a review
Print
Ingredients
  1. 4 slices thick-cut bacon, chopped
  2. 2 large yams, peeled and chopped
  3. 3 carrots, peeled and chopped
  4. 1/2 yellow onion, sliced
  5. 2 handfuls arugula or other fresh greens
  6. 1/2 teaspoon paprika
  7. 1/2 teaspoon cumin
  8. Salt and pepper to taste
Instructions
  1. Cook the bacon in a large skillet over medium heat until it is starting to get crispy but not completely done.
  2. Add the yams, carrots, and onions and cover the pan with a lid. Continue cooking over medium heat, stirring occasionally to make sure the vegetables aren't sticking to the pan.
  3. Season with paprika, cumin, salt and pepper. When the sweet potatoes and carrots are nice and soft, add the arugula and stir to combine. Turn off the heat.
  4. If you like, top with a fried egg and serve.
Notes
  1. *To make the hash vegetarian or vegan, substitute 3 tablespoons of butter or olive oil for the bacon.
Cara Corey http://www.caracorey.com/
I like to put a runny fried egg (or eggs) on top of my hash. I just think it’s the perfect combination. I’ve also seen a recipe where you spread the hash out in a 9×13 pan, crack a few eggs on top and then bake them. That sounds pretty great, too.