Morning in Rhode Island

Today is National Rhode Island Day. This might just be one of the last times I’ll use National State Days as inspiration for my posts. I’ve been doing this for a few years now as a way to promote our amazing country without all the political rhetoric. It’s getting to be time to move on . . .

Before we do, did you know that Rhode Island was the first colony to take up arms against British rule? In that light it makes sense that Rhode Island was also the last colony to join the union. Both actions are a testimony to their independence. I have immense respect for independence. Not necessarily independence for the sake of independence, but the freedom to choose right from wrong through independent thought rather than mob rule. As a Catholic, decisions are often put to prayer. But that’s a conversation for another day.

For a while now I feel as though I’ve been trying to swim upstream and it’s really getting old. If you want to be woke, good for you. If you find it easier to have the masses tell you what to think, how to live and what to do every minute, that’s okay. Just don’t expect me to agree with every woke movement out there. I think we should help those who cannot help themselves. But to truly serve the needy we need to teach them how to fish. There are those who might never learn, and I get that. I don’t believe in handouts, but I do believe in lending a helping hand. There is a difference.

That’s my rant for today. Wishing everyone an amazing National Rhode Island Day. Since this is the start of our beautiful day, let’s have breakfast together. This one–skillet breakfast bake wasn’t half-bad for canned hash. If you can, make your own – it’ll be oh so much better. But that’s a post for another day.

Enjoy!

One Skillet Corned Beef Hash and Baked Eggs
1/4 Yellow Onion
1/2 Red Bell Pepper
1/2 tablespoon Oil
2 (15 oz) cans Corned Beef Hash
Mesquite Seasoning to taste
6 large Eggs
Salt to taste
Black Pepper t taste
Buttered Toast for serving

Peel and dice onion. Core, seed and dice bell pepper. Set vegetables aside.

Warm oil in a cast iron or oven safe skillet. Sauté onions and bell peppers until just beginning to soften. Add corned beef to the skillet. Stir to combine. Cook, stirring occasionally, over medium heat until has is warm, about 10 minutes.

Remove from heat. Make indentations in hash for the eggs. Crack egg, one at a time, into a small bowl, pour into the indentation. Season eggs with salt and pepper.

Adjust oven rack to about 6 inches below broiler heat source. Heat broiler to high.

Place skillet under broiler, cook until egg whites are no longer runny and the yolks are done to your liking. Serve with buttered toast and fresh coffee

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The revelation of Your words sheds light,
giving understanding to the simple.