The weather is cooling down which makes my craving for a spicy breakfast heat up. And that means my hearty Southwest Vegetarian Hash is force to be reckoned with.
Fall sweaters, new skinny pants and way too high shooties (shoe/booties, how very clever of the shoe marketers) have led me to my desire to “do brunch.”
I’m all for taking this show on the road, as in to a great local restaurant where they do the cooking and I don’t have to.
But Smudge will have no part of it. She wants to eat at home. Who created this homebody?
So when we do, it’s time to eat farm to table as all of the trendy restaurant PR geeks have advised their restaurant clients to do. With seasonal ingredients in varying combos to switch up the daily routine.continue to the recipe… about Southwestern Vegetable Hash and Friday Faves