I’ve been struggling lately with a sense of injustice. Struggling is perhaps too strong a word, but definitely wrestling — pondering, questioning, searching. The weight of the issue comes down to my manners, I suppose. As I get older, I find I’m having a harder time holding my tongue in situations where I KNOW I should. Even if the situation isn’t right, or honest — if it isn’t my business, I should hold my tongue. Right? I’m not so sure anymore.
My parents raised me under the “if you don’t have anything nice to say, don’t say anything at all” umbrella. I do, mostly, agree with that philosophy. But isn’t the truth, even if sometimes damaging, the nice thing in the long run? I suppose that goes back to your intentions: malicious, or helpful. Lately I’m feeling like the line between malicious and helpful is really blurred — it might hurt one but be a genuinely good thing for the other. Or am I just rationalizing that decision? It’s not easy to tell.
I don’t really believe in karma, and have always had a hard time forgiving, so I think right now I’m searching for some sort of explanation about why life isn’t fair. Why doesn’t everyone get what’s coming to them? Why don’t the bad guys get screwed over in the end? Why do wonderful, nice, sweet people get hurt when they don’t deserve it? I throw these questions out there as general questions to the universe about the unfairness I see so prevalent in life. I know, for the most part, I’m in no position to ask these questions, and others have faced these issues on a scale I’ll never have to. I just can’t help but wonder why and then, shouldn’t I do my part to keep the truth alive?
Now, before I get 30 emails from friends and family asking what the heck is wrong with me, I’ll let you all know that I am fine. I’m great, in fact! But I have been thinking on this topic a lot lately, so I thought I’d get it out.
This recipe is one that really makes you feel cozy. Our spring weather has been up and down quite dramatically, so when those cold snaps hit (after a warm one!), I’m back into cozy winter cooking. Beets and sweet potatoes make for a colorful (and flavorful!) hash, topped with soft eggs they are perfect for breakfast, lunch or dinner. I think I’ve had this dish for all three in the last week!Print
- 4 strips of bacon, chopped
- 1/2 small onion, diced
- 3 large beets, scrubbed and cubed
- 1 large sweet potato, scrubbed and cubed
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp crushed red pepper flakes
- 3–4 eggs
- 2 green onions, chopped
- In a large cast iron skillet over medium-low heat, cook the bacon until done but not crisp. Remove from the pan and set aside, leaving the fat.
- Add the onions to the pan and cook for 2 minutes.
- Add the beets to the pan, and cook for 5-7 minutes.
- Add the sweet potato to the pan and cook for 15-20 minutes, stirring every 5 minutes, until both the beets and sweet potatoes are fork-tender. Allow pieces to brown on the bottom of the pan during this process!
- Add the salt, pepper, red pepper flakes, and return the bacon to the pan. Mix thoroughly.
- Make three (or four) slight wells in the mixture, crack an egg into each well, and cover the pan with a lid. Let cook until the eggs are set, about 5 minutes.
- When the eggs are done, remove from heat, top with chopped green onions, and enjoy!