Last night around midnight, my husband and son drove south of Atlanta in search of a clear sky to watch the lunar eclipse. They were lucky and found a clear spot south of Tifton, about 2 hours away. The eclipse was wonderful and they sat for hours, watching the sky and listening to a book on DVD that they had brought, snuggled up together in the SUV, looking up through the moon roof.
I didn’t go. I was tired and sleepy and nighttime is, for me, for sleeping. If I am lucky I can see the next lunar eclipse on a solstice in 2049 – they say really old people don’t need as much sleep. Ha! I suspect I’ll still be whining when I don’t get my 8-9 hours.
They are on their way home now, tired but happy. I’m happy they made it and are only 20 minutes from home. I have cooked a huge breakfast to welcome them home. Thick, apple cured bacon, poached eggs, toasted whole wheat english muffins and home fries. I was so worried about them – convinced that if I didn’t go, then something horrible would happen. So I’m cooking in gratitude for getting them back, safe and sound.
Sweet Potato Home Fries
1 tablespoon canola oil
2 cups of cubed sweet potato – the smaller the cubes the better
1 cup of finely diced onion
Salt, pepper, cumin and cinnamon to taste
1 tablespoon bacon fat (completely optional)
Cook the onion in the canola oil for 2 minutes until soft. Add the sweet potato cubes and season as desired. Toss to combine. Cook, covered for about 30 minutes without stirring on medium. Then uncover, and cook on high for 3 minutes, turning at least once to prevent burning. At this point, I added in the bacon fat and crisped it up, but then, I’m not trying to lose weight right now, so use your own judgment.