I haven’t posted in almost 3 months. There’s been no shortage of inspiration. Between recent trips to London and New Orleans, I’ve had wonderful meals that would be great to post about. A few weeks ago I was totally inspired to start writing again when I saw Deb Pearlman, the founder of the massively popular Smitten Kitchen, speak about her food blogging career.
The thing is there’s a problem with food blogging. It makes you fat. Ever since starting Spoons to Sporks the percentage of clothes in my closet that fits has been shrinking. When I got down to only wearing 50% of my wardrobe, I realized I had to change the blogging format here or pretty soon I’d be trying out for the Biggest Loser.
I think that’s why so many food bloggers are mothers. They can pawn off the food their blog generates to their families. As a single woman that’s not an option and its wrong to throw away perfectly good food (my mom drilled the maxim that ‘there’s starving children in Ethiopia so be happy you have something to eat, now finish your dinner’ deep into my soul). But I just can’t eat Mac & Cheese everyday even if the leftovers were super fabulous all week.
So yummy but eating my way through the rest of that pan didn’t do my waistline any favors.
What to do…..
In LA there’s always something healthy on the menu. At Eveleigh, a welcoming farm to table style restaurant in West Hollywood, it was the avocado toast.
The majority of fashionable young women at Eveleigh that morning ordered the same thing, avocado toast, with a few free spirits opting for the granola with frozen banana yogurt.
Meanwhile, the men stuck to Eveleigh’s heavy hitters like the schnitzel breakfast sandwich or the bubble & squeak, a hearty corned beef hash. Not one guy in the hour we spent there ordered avocado toast. Unfortunately for them, they missed out. Its quite nice.
But then… so is the bubble & squeak which Reed ordered. It’s as tasty as the name is fun to say. For the bubble & squeak, Eveleigh tossed hunks of corned beef with spinach, mustard and fingerling potatoes browned in plenty of butter. The whole thing was topped with a soft cooked scotch egg. I was more than happy to share some of Reed’s.
Eveleigh’s avocado toast came as two slices of toasted ciabatta covered with a thick smear of smashed avocado topped with espelette pepper and a side of boiled egg gribiche. Its was good but, for me, slightly bland.
I wanted to quickly post this recipe for pomegranate couscous. It’s another MB Post creation like the previous post about their burrata and roasted pepper sandwich. Usually, I do one post per restaurant because I find that on the second post I’m casting about for more things to say about the restaurant. But I had to throw in this recipe for pomegranate couscous because it’s delicious and it’s quick and easy. Who doesn’t need a few more of these type of recipes in their repertoire?
MB Post’s Cheddar Bacon Biscuits with Maple Butter
The fun drink ingredients on MB Post’s bar
What I like most about this pomegranate couscous is that you just throw the fresh ingredients into the couscous and you’re basically done. That, and the results are delicious. My other couscous recipes involve sautéing various veggies separately and then combining it all with the couscous which takes more time and creates more dirty dishes.