It’s raining, it’s pouring, and luckily, we photographed our brunch on the back porch before it started. Now it feels like time to go to bed again, even though it is 12:45 in the afternoon, but there is no old man snoring here. Instead there is always that incessant pile of dishes to work through.
Brunch was delicious though so who am I to complain? In the fall, we cut up what ever squash looked the prettiest at the grocery store or the farmer’s market, and we divy it up into as many dishes as we can think up. In the case of yesterday’s pile of squash at the store, we chose this beautiful red kuri squash. I set out to cook brunch for Josh. Once I hacked into the squash, he joined in ripping the squash in two with his hands and adding dishes to accompany the hash and tofu bacon I had set out to make.Josh added red kuri squash biscuits and squash grits to the meal, and they were both wonderful. (I am eating another biscuit now while I write this post. How am I suppose to mention them, and not go grab one?) Usually when we have pictured chopped vegetables on this blog, Josh did the chopping, with speed and consistency. This time I did the chopping, and had to go back and recut the squash to be slightly smaller. It is important when making hash that all the vegetables are chopped consistently so that they will cook evenly. The light orange cubes are the squash, the middle is a beautiful scarlet turnip, and the darker orange cubes are the sweet potato.