It was some time ago that the Boy and I visited Sqirl, a hipster-trendy breakfast spot in the Silver Lake area of Los Angeles. I harbor deep, fond memories of my luscious toast and the Boy’s tangy sorrel rice bowl, so when I came across the recipe for the latter on Tasting Table, it was immediately bookmarked.
Of course, it took me a long time to actually make the bowl, because it seemed like it had a lot of components and the ingredient list had things on it that I was pretty sure went beyond the offerings of my neighborhood grocery store. And I was right about that last part. However, despite that, it turned out that with a few substitutions this wasn’t actually a difficult meal to pull together on a weeknight – and I’m apparently on a bowl kick, so who am I to fight it? Continue reading
The Reluctant Millennial 