That was me yelling up there in the title. Yep. I went away this weekend for the first time since November 2009. This year, I’m the new Publicity/Media person for my church’s MOPs charter. I joined MOPs while I was still pregnant with Liam and I think that at times, it’s fair to say my sanity is a direct result of getting connected. I don’t have much family in the area and it’s been great to make new friends every year.
Anyway, I was wreck about leaving my kids overnight and had a hard time relaxing and enjoying the other moms and our “work” of planning out the 2012-2013 year. Once I settled in and we started talking I managed to sit back and appreciate this time away from my home to recharge. Although, use of the word recharge is only applicable in the mental sense as I stayed way past my bedtime and am still feeling the effects of treating my aging body as though I were still in college. 😀
For me, one of the best parts of the weekend was coming in from a short morning run and having breakfast already made! Eggs, pancakes, fruit, yogurt, granola… oh my. Breakfast is tough in this house because it’s time consuming and the kids almost always steal my plate. Thankfully, last night, I managed to finally figure out a quick hash brown recipe that will keep overnight in the fridge. Initially, this was a side dish for our supper last night, but since we had leftovers, I tried them 2 different ways this morning and now cannot wait to get back to the farmer’s market and pick up more new potatoes!
Farmer’s Market Hashbrowns
- 2 pounds small red/new potatoes
- 1 small green pepper
- 1 small red pepper
- 1 medium candy onion
- 2 Tbsp. butter
- seasonings of your choice (I used garlic salt, paprika and mustard powder)