Sunday, 13 May 2012

Sweet potato hash/simple things/ and good company.

Oh the simple things! 

I was at the home of my friends Ron and Charlotte in the Gulf Gate area of Sarasota for lunch today.
Ron’s sister Karen and her husband Dennis were also there.  (Karen and Dennis have recently sold their Massachusetts home and moved to SRQ).  It was a lovely, lovely tiime.

Before lunch we enjoyed a refreshing glass of lemonade out on the Lanai.  Then we shared a simple meal, and some lively and funny conversation.

My beloved dog Penne joined us. She likes Ron and Char,  (who would not like them!)

She became very excited as we entered the Thompson’s driveway, and once inside the house she became a perfect house guest.

The food was so very good, because it was so simple:

Roasted chicken, broccoli and sweet potato hash   - with strawberries and cantaloupe for dessert.

(Why is it that chicken tastes so much better when someone else has cooked it?).

As for the sweet potato hash:   Karen brought it from her home.  I asked her, “is this from the recipe which was in the Sarasota Herald-Tribune earlier in the week?”

Indeed it was, and I recommend it.  Here is the recipe (from our newspaper).


Three Kitcheneers: Sweet Potato Hash
Herald-Tribune / Wednesday, May 9, 2012

Sweet potatoes happen to be a “superfood,” meaning they’re nutrient-rich and considered to be especially beneficial for health and well-being. As far as veggies go, sweet potatoes are downright obnoxious show-offs, packed with vitamins, minerals, fiber, carotenoids, antioxidants and anti-inflammatory properties.

On top of all that, these little gems have been shown to satisfy sweet tooths while curbing appetites by stabilizing blood sugar levels. So go on and eat a boatload



1/4 cup extra virgin olive oil
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
1 clove garlic, smashed and peeled
1 teaspoon minced fresh rosemary


In a large sauté pan, heat oil with garlic clove over medium-low heat. Once garlic starts to sizzle, add the potatoes. Let cook undisturbed for 5 minutes, or until they begin to brown. Add rosemary and cook, stirring occasionally until browned on all sides, about 10 minutes. Season with salt and pepper.

Sweet Potato Hash (Herald-Tribune photo')

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