Tuesday, October 6
It feels like October. Yes, it is October, but the months here have rarely matched the descriptions I've stored away in my mental file cabinets. Today the sun is shining, the sky is blue, there is a cool breeze blowing, I'm reading ESPN to scrape up every accolade for my beloved Hawkeyes, and I'm wearing a sweater (I can barely contain my excitement with this one), all aspects darkly underlined on the October file.
To add to this excitement, my friends got an oven at their place. An honest to god oven!!! I commandeered it on a cool, rainy Saturday and made banana bread that my friend Jess made a couple years ago in the north country and I promptly tagged in my September and October files for future use.
I'm definitely projecting this fall feeling to a certain extent, I'm sweating wearing this sweater (my cool here is 70 degrees, not 45) and I won't get to watch a single Hawkeye game this season. That aside, I'm enjoying my faux-fall immensely. Tying certain aspects of my traditional fall to those I'm creating here.
My favorite fall traditions were generally also my laziest, it may be a coincidence, but more likely it is my undying love of being well pajamad. Living at home Saturday mornings at my parents house had me lounging in old flannel pants and playing Scrabble. My Louisville autumns saw me rocking the pajamas on my fire escape, listening to music, and enjoying a beer from BBC.
College has probably been the pinnacle of my pajama:normal clothing ratio(or low point if you're one of those "active" types). Looking back it seem like I was in pajamas for four solid years, but especially in the fall. Cooking breakfast on Saturday mornings before games, my friend Katie and I would daydream about owning cute pajamas with an egg and bacon print from the over-priced boutique. Later, as we would make our way to the game full of heavy breakfast foods and a bevy of beverages, we would host our pretend talk-show (our imaginary wardrobe being the aforementioned jammers) Breakfast Pajamas. Some may daydream about illustrious careers with fancy wardrobes, but give me a job where I can be a total ass and wear comfy pants with bacon strips on them.
For some reason unbeknownst to me, I can't ever remember what happened on this talk show. But I do remember making a condescending, mildly-amused, closed-mouth reporter laugh after pretty much everything we said. Maybe that was all there was. Whatever the content, the memories of football, crisp weather, breakfast, and cozy pajamas summarize everything I'm importing to Mexico for my full fall enjoyment.
These were the jumble of memories rolling through my head when I stumbled on something called red flannel hash. I've never gotten into the hash thing. Partly because the sight has always made me vomit in my mouth (just a little bit)and partly because my old roommate Roxie told me it was good, she generally lies. But red flannel made me think of pajamas and the recipe from epicurious involves beets and sweet potatoes, roots and tubers feel autumnal to me every time, plus there's bacon. It kind of screamed "I am fall, trick!" Maybe not the breakfast meal to take home to mom, nah, probably even mom would overlook the foul-mouthedness for the delicious.
Red Flannel Pajama Hash
8 bacon slices
1 jalapeño, chopped
1 medium onion, chopped
1/4 C fresh parsley
1/4 C sour cream thinned with about 1 Tbsp milk or fresh cream
1 C coarsely chopped cooked beets (roasted, steamed, boiled..whateva)
1 C coarsely chopped cooked sweet potatoes
1 C coarsely chopped cooked potatoes
In a large skillet fry bacon until crispy. Remove from skillet and crumble into a medium mixing bowl. Drain off excess bacon grease, but leave a thin coating in skillet.
Add remaining ingredients to bowl with bacon, salt and pepper, and mix.
Heat skillet over medium-high heat and transfer contents of mixing bowl to skillet. Using a spatula, smash hash mixture. Cook for about 15 minutes, turning up bottom occasionally to prevent sticking, but allowing to crisp and brown. Repeat smashing as needed.
Divide amongst hungry. Top with poached or over-easy egg.