Supply-Side Effects of Tax Cuts
This Is Very Nice to See

A Theory About Cinnamon and Recipes

It strikes me that most of the standard recipes come from the late nineteenth and early twentieth centuries, when the relative price of cinnamon was much higher than it is today. Thus it seems likely that most such inherited recipes economize on cinnamon to what is now an undue degree.

Proposal: triple the cinnamon in everything I cook for the next three months.

I will report back.