Deborama’s Kitchen — Post-modern floats

I have an old Blogspot blog called Deborama’s Kitchen. I haven’t used Blogger for several years now, so it’s officially dormant, along with my book blog Always A New Leaf, and my main blog, with the theme of politics, sex, and religion, which was just called Deborama. But I miss food blogging. I have food-posting on Facebook a lot, but blogging or writing for a serious web platform like Medium seems (well, is) more permanent.

So this post is about Post Modern Floats. I first discovered Post Modern Floats back in the late 1970s, when I had this favorite delicious fruity sorbet, and one summer day I impulsively put some in a tall glass and poured a little bottle of Perrier water over it and drank it with a straw. I did it some more in my highly experimental vegan days in the mid-1990s. Chippewa Springs water (no longer around) made a mint-flavored sparkling water that I was probably the only person liking it, because it didn’t stick around long. Tofutti in pints was available; now only remaining in the form of Tofutti Cuties, it was one of the first vegan ice creams. I love the combo of mint and chocolate, so that was a no-brainer. Another one, and again some of the main ingredients have been supplanted in the ruthless drive of grocery innovation and competition, was a combo of a natural juice soda called Mango Fandango with various citrus sorbets.

I hadn’t had a PM float for about a month and got a craving. I had a single can of Spindrift sparkling water (lemon) which I like because they have actual fruit juice for…