I couldn’t resist the play on words in the title when it came up. Sometimes, some silliness helps. Especially when you’ve FINALLY moved into April from #FuckingMarch.
Anyway, the sun is coming out in Portland and that is a huge relief. The grey and short days that make up winters are here really puts a lot of cramp in my style. It never feels like it’s going to end. But, finally, it’s starting to. Enough so that in the last two days, I’ve had two sodas. And brewed up some iced tea! I did both before I saw the following ad, which is relevant to the first link of APRIL FOODS!
The ad is from Montgomery County, Maryland, and it showcases some of the things the county has been doing for the last three years to try to curb soda usage without a sales tax increase specifically on “sugary drinks.” While a tax is a contentious issue, avoiding controversy isn’t why Montgomery County didn’t institute a tax. They don’t have that option, it turns out. So they tried something new, and it appears to be working. But, just like a tax, their tactics are not without controversy.
I have been following Michael Twitty’s “Cooking Gene” journey almost since it began, I think. It’s been a hell of a lot to read about and a hell of a lot to take in as I did. In August, he’s coming out with a book. If you’d asked me to write a synopsis, I couldn’t have. But his is perfect, and I encourage you to go read it. As you can imagine, I’ll be pre-ording the book.
I am obsessed with both cornbread and waffles, so when I spotted a recipe for the both in one package over on Smitten Kitchen, I clicked before I even thought about it. And, yes, then put the item I don’t currently own (buttermilk), on the shopping list. I think I’ll do some sort of carne adovada and cornbread waffle breakfast before work next Saturday…
Speaking of recipes, I’m going to have to also try this Pad See Ew recipe from Serious Eats. I had leftover Pad See Ew for breakfast this morning (no regrets!) and I realized it’s time to learn to make my own. Because if left to my own devices, I might eat it three meals a week. And I realized it’d probably be more satisfying (and contain a lot more delicious tofu and broccoli) if I did it myself. Unlike the waffles, though, I’m going to have to buy a lot more new ingredients.
Dan Meyers of Cambridge, Massechussets told to NPR’s The Salt, “I’m happy to pay another 20 percent” to help increase kitchen staff pay at a local restaurant he loves. This is partially driven by the question of wage gaps between “front of house” workers (that’d be me at my work place, in case you don’t know) and “back of house” workers (cooks, dishwashers, etc). How much (if anything) extra would you pay to bring up the hourly rate for kitchen staff at your favorite restaurant(s)? What influences your feelings on the matter?What I’ve been reading (affiliate links):
What I’m hearing:
“Unwell” from Matchbox 20
“Shedding the Deadwood” from Woods Of Ypres