Hash, not a dish people make much any longer, I suppose since it requires a few slices of leftover roast and a spot of gravy. Too bad, though, because it’s a real treat and both the roast and the hash are so simple and satisfying to make. I braised a beef pot roast yesterday and made sure to squirrel away the leftovers so we could enjoy a little hash for Sunday lunch today. Finely diced meat sauteed with aromatic vegetables until deeply browned with a fine, rich glaze… John and I each enjoyed ours alongside an over-easy egg, while Nathan downed his with slabs of warm bread. The perfect Sunday-studying restorative (for him), Sunday New York Times-companion (for us), we’re all set for the rest of the afternoon. (Recipe posted in comments, below.)
Unfortunately it’s a rather sad day as well, the 5th Anniversary of the passing away of John’s best friend, Andrew Cohen. Andrew was a major foodie, way before being “a foodie” was common or easy – the weirder the food, the better, of course – so I think of him often, especially as I get particularly jazzed about something I’m cooking, knowing he would dig it completely (he was a blast to cook for). We sure do miss him. Blah.
Well, on that note, enjoy and appreciate your loved ones on a beautiful Sunday.
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