You guys! Have a guest post up over at Pook’s Pantry today. I made roasted red flannel hash with country sausage, and if I do say so myself, it is delicious.
I met my Sissy Cheryl from Pook’s Pantry online several years ago through blogging. At the time, she was living in Brooklyn. When she decided to make the move to Florida, I insisted she stay with us since we’re a good halfway point between New York and Florida. No, we’d never met. But we have so much in common, we already felt related. And when we met in person, it was just as comfortable as if we’d known each other our whole lives. Like we were sisters.
When Sissy told me she was going to have elbow surgery, I volunteered to write a guest post for her. It’s hard to cook, photograph and write one-handed, so I made some roasted red flannel hash with country sausage for her, took pictures of it and wrote about it for her. And now you can learn how to make it over at her place. It’s a very straightforward recipe with a short ingredient list. Using flavorful sausage is always my shortcut to paring down an ingredient list. Sausage is generally assertively seasoned which means you don’t need to add much more than salt and pepper.
If you haven’t met Cheryl of Pook’s Pantry yet, please make sure you get acquainted. She is a focused and talented chef, and wonderful friend, and the best Sissy I could ever have. You will love her as much as I do. Follow her on facebook, twitter, Pinterest and instagram, too!