Good Morning, Noms! -Oct. 15

October 15, 2012 — Leave a comment

Gmnoms 10 15 12

Soda backlash, squirrel infernos, and some fall recipes to combat Portland’s collective SAD.

Tiny bubbles…give me diabetes…

Two California cities are considering a soda tax, although nutritionists are questioning whether the increase in price would be severe enough to change behavior. If the money collected went to anti-soda ads like this one, from the Center for Science in the Public Interest, there might be some movement. The cynic in me wants to suggest that there’s some bandwagon fundraising afoot.

On the other hand, the more that sugar is categorized as a vice, on par with other taxed and controlled commodities like tobacco and alcohol, perhaps the more people will grow to recognize it as a danger.

(N.B. when coffee is outlawed, I will be establishing a bunker in the south hills.)

With fall colors comes the lunacy

Let’s leave alone the little apocalypses that come from turkey frying…for now. It seems autumn isn’t complete without a hearty dose of “what you were thinking?” Exhibit A:

HOLLAND TOWNSHIP, Mich. (AP) — Authorities say a blaze that displaced dozens of people from a southwest Michigan apartment complex may have been sparked by a resident trying to cook a squirrel with a propane torch.

Full story here, although I can’t imagine what more you need. Squirrels (particularly ground squirrels or “diggers”) were a staple of the American frontier diet, so I’m not about to suggest that the guy was crazy for trying to cook a squirrel. Trying to cook (or de-fur) a squirrel with a torch, well…let’s just say that you won’t find that in Field & Stream.

We’re in the soup

Even as I write this there’s a low fog drifting over northwest. We have officially arrived at chilly mornings and rainy days. So this soups around the web roundup from Feastie will surely come in handy as you seek to warm up the insides of those you love.

Because everyone loves pie

The Queen of Tarts has a how-to video for fruit pies that’s really charming – just the right amount of “I do this all the time” combined with, well, delicious looking pie. I understand from my farmer’s market spies that there’s still time (although certainly not much) to find peaches, but of course the apples are plentiful and diverse as well. While we’re at it, I’ve been trying to work in a way to link you to this cherry pie rice pudding from Baking Bites for a couple of days now. If the thought of baking a pie makes you twitchy, you can deconstruct it.

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