Don’t forget to nudge your clocks ahead an hour before you go to bed this coming Saturday night. Yes, daylight savings time starts at two o’clock on Sunday morning. A whole lot of people are kicking up their heels in glee at this news. I’m not one of them. I think we should wait until at least the spring equinox. In case you’ve forgotten, that’s one of two times during the year when day and night are equal in length.
At this point, sunrise to sunset is about eleven and a half hours long. Mornings come early at my house so it is a relief to see the sun not too long after my alarm sounds. I can take my morning walk without tripping in a pothole or slipping on black ice in the dark.
That relief is short lived. Come Sunday, I’ll be sleepy-eyed as I fumble around getting ready for the day’s adventure. I suppose I should rejoice when the sun stays up into the early evening. Yes, I’m happy but I’d be happier with a little more light in the morning.
So, who’s happy? Well, golfers are happy because they can play after work. Unless, they live New Hampshire. The golf course down the road and around the corner is still covered with snow. The course will stay closed for several more weeks. Same goes for anyone looking forward to taking their tennis game outside. A thick layer of snow sits on the courts. As for afternoon hikers, bikers and walkers, I suppose they are happy even if their morning counterparts are not.
Farmers are definitely not happy. It seems their cows don’t know how to tell time and see no reason to change their schedules. Same goes for pets. Just because you have to get a move on and out the door to work doesn’t mean your puppy wants to leap out of bed in the dark.
Okay then, it’s only Tuesday so we have some time to plan our strategies to cope with the lost hour. Here’s a little advice from some of the experts –
Take it easy this week and catch up on sleep before the time change.
After the time change, keep to your regular schedule. Go to bed at your usual time
Grin and bear it and get up at your regular time; even if it’s dark outside.
Get outside as soon as it’s light. Sunlight works wonders at changing your internal clock.
Avoid naps in the late afternoon or early evening. It will make it that much harder to fall asleep at bedtime … and that much harder to wake in the morning.
And when that alarm goes off next Monday morning; don’t for a minute stop and think – but it’s really only five or four-thirty or whatever time it would be without daylight savings time. Just stagger out of bed, brush your teeth and get on with the day.
Oh, one more thing – be kind. Be kind to yourself, to your family and friends, be nice to your colleagues at work and lady at the checkout at the grocery store. Many of us are having a hard time with the change; some more than others. A little kindness will go a long way.
Happy almost spring and bon appétit!
Oatmeal Whoopie Pies
As a precaution only – you might want to bake a batch of whoopie pies to help you through the first few days of daylight savings time. Who knows – maybe they’ll make you forget about a nap? Enjoy!
Make about 3 dozen
- 2 cups quick cooking oatmeal
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup (1 1/2 stick) butter, at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 cup raisins
- 3/4 cup chocolate chips
- 3/4 cup roughly chopped walnuts
Set the rack in the middle of oven and preheat to 350 degrees.
Put the oatmeal, flour, baking powder and soda and spices, in a bowl and whisk to combine.
In a large bowl, beat the butter and sugars with an electric mixture until light and fluffy. Add the eggs, one at time, and beat until well combined. Add the sour cream and vanilla and beat until smooth.
Turn the mixer down to low, gradually add the dry ingredients and beat until just combined. Fold in raisins, chocolate chips and nuts.
Drop tablespoons of dough (a mini ice-cream scoop works great) about 3 inches apart onto cookie sheets lined with a silicon mat or parchment paper. With moistened fingers, flatten the cookies a little.
Turning the pan once for even baking and bake the cookies until they are lightly browned, about 15 minutes. Let the cookies set for a minute and then transfer to a rack to cool.
Spread a dollop of filling on the bottoms of half of the cookies, top with a second cookie and serve.
Can be made ahead, covered and refrigerated for 2-3 days. Serve at room temperature.
Cream Cheese Filling
- 1-1 1/2 cups confectioners’ sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon maple syrup
- 1 tablespoon rum
Sift 1 cup of confectioners’ sugar and spices together into a bowl. Set aside.
Put the cream cheese and butter in a bowl and beat with an electric mixer on medium speed until smooth. Add the maple syrup and rum and beat until smooth. With the mixer on low, gradually add the confectioners’ sugar and beat until incorporated. If the filling seems runny, add more confectioners’ sugar. Increase the mixer speed and continue beating until creamy.
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- Three Years Ago – Shrimp Curry with Spinach
- Four Years Ago – Mini Tarte Tatin
- Five Years Ago – Lemon Roasted Chicken
- Six Years Ago – Panna Cotta with Strawberries
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- Eleven Years Ago – Swimming Pool Jello
Or Click Here! for a complete list of and links to all the recipes on this blog!
Do you have a tip for dealing with the time change? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2020