A few summers ago I went blueberry picking at a friend’s house and hauled home an entire flat of the biggest, bounciest Oregon bloobs I’ve ever seen. I did my best to eat ’em fresh but inevitably I had to side step to Plan B, which was freezing some for smoothies, and making my favorite balsamic bloob sauce with the rest.
I never really settled on a name for this summer snack and I finally gave up on trying to come up with one. I realized my old habit of calling these “fruit cakes” was extremely misleading when I let it slip and had to watch a friend’s brow furrow deeper and deeper as I listed out the ingredients. No flour? Eggs? This isn’t a baked treat to be enjoyed with coffee?
Well, not entirely, though I do recommend having a cup of coffee handy after throwing these together.
While I don’t remember the first time I ever had a Whole Bowl, I can perfectly remember the day I learned how to make Tali Sauce. It was a summer evening and I had a craving. Food carts were nearing closing time as I sat at my kitchen table on the verge of becoming hangry. So I did what any child of the Internet would do: I turned to Google.
Call it what you will: Tali Sauce, Northwest Sauce, Yum Sauce… If you’re from Portland you’ve probably had one of its many variations, or something close enough. And in all its myriad forms, surely someone, somewhere has tried to recreate this sauce, right?