Yesterday, I went to see my doctor for a check up. We talked about my bread and pasta addiction, then my addictive personality in general, and finally agreed that I most likely have to all but eliminate those items from my diet in order to not become morbidly obese as I age. What about moderation, you ask? When I hear the phrase “everything in moderation,” I interpret it as: “I get to eat everything? Fantastic!”
Until about a year ago, I couldn’t fathom a meal without something really starchy in it. For most of my adult life, dinner at my place was pasta with a green vegetable (or not) and a side of red wine. When Kyle entered the picture, we just added lots of meat and cheese to that plate. We ate everything, but not in moderation. We still sort of do, but as you can tell by my recent series of posts annoyingly obsessing over my weight (hey, we’re getting married soon, and at least I’m not as reprehensible as this woman), I’m trying to eat just a little bit healthier these days. So, yesterday, when I went to Ingredient with a colleague, I opted for the California Cobb — crisp greens, herb grilled chicken, avocado, egg, balsamic glazed onions, roma tomatoes, English cucumber, fusilli pasta, and Tillamook cheddar cheese [side note: I've toured the Tillamook factory, I put it all in my mouth], all topped off with peppercorn ranch. But, like any seemingly-healthy person would do, I swapped the pasta for bacon.
It was the first time I’d had a Cobb salad in months. Why? No clue. The Cobb salad is truly the perfect meal, packed with leafy greens, good fats like avocado and egg, meat and cheese. The texture is great, and it’s sweet and savory. I do prefer mine to look a little more like this one I made around Christmas (below) with homemade balsamic vinaigrette , but the Ingredient Cobb will be making a repeat appearance on this food diary very soon. And probably very soon again after that. Why? Because (say it with me now) I’m terrible at moderation.
Anyway, I’d like to thank one Mr. Robert Howard Cobb who — legend has it — is in some way responsible for the Cobb salad as we know it today. According to Wikipedia:
Various stories of how the salad was invented exist. One says that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Stories vary as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.
My Spanx off to you, Mr. Cobb!