Clocks Forward & Spaghetti with Roasted Brussels Sprouts & Bacon

Don’t forget to nudge your clocks forward an hour this coming Saturday. And by the way, I don’t like it one bit. Daylight is a scarce commodity in my neighborhood during the winter months. December is awful and it doesn’t get a whole lot better in January. Slowly, things improve in February. Finally, by the end of the month, a pale gray dawn peeks through my skylight and gently wakes me. Then BAM, the second Sunday in March plunges early mornings back into darkness.

Let me explain. I was one of those sleepy headed kids. The one that all the mothers in the neighborhood worried about oversleeping and missing kindergarten. That was then. Now, I like mornings and getting up around six. However, perhaps it’s a throwback, but I don’t like getting up in the dark. And by the way, who does? I dare you to name one person who loves their alarm clock.

Anyway, I like having the sun give me a poke and gently prod me out of the Land of Nod. I can stretch, turn on the news and luxuriate for ten minutes or so before bounding out of bed. Alright, okay, some mornings it is more of a shuffle than a bound. But either or, it’s hard to do when it’s still night outside. And yes, I know it stays light later and I should be grateful but it’s no help at six in the morning.

Some blame Benjamin Franklin for daylight saving time but they would be wrong. While living in Paris, Ben wrote a satirical essay entitled “An Economical Project.” After being rudely awakened at six o’clock one morning, he realized that Paris was in full sunshine. The early-to-bed/early-to-rise founding father’s essay promoted the thrifty advantages of working and playing in daylight. However, he never actually recommended a time change, His mocking prose indicates that, while not at all anxious to do so himself, Ben thought the rest of the world should get up with the sun.

Over decades and centuries, various proponents of daylight saving time have lobbied for the cause. It found temporary traction during World War I. It was once again implemented in World War II but discontinued with the armistice. However, this time, there were more than a few holdouts. A number of cities and towns across the country implemented their own daylight saving time, all with different start and end dates. At one point there were twenty-three different daylight saving time schedules … in Iowa alone.

The chaos ended with the Uniform Time Act. While giving states the option to implement or not, the Act standardized start and end dates. After moving around a bit, daylight saving time now runs from the second Sunday in March to the first Sunday in November.

And by the way, farmers have never lobbied for daylight saving time. The time change upsets the cows. They don’t care if it’s five, six or seven; both farmers and their cows like to wake up with the sun. (Perhaps I was a farmer in a past life.) On the other hand, urban and suburban businesses love it. It seems people shop more when it’s still light after work.

Anyway, there’s always the upside – enjoy the afternoon sunshine and bon appétit!

Spaghetti with Roasted Brussels Sprouts & Bacon
It’s not quite spring yet! There’s still plenty of time for cozy comfort food. Brussels sprout tossed with bacon and spaghetti is a cozy but easy weeknight meal. Enjoy!
Serves 4

Olive oil
About 4 ounces thick-cut bacon, chopped
About 8 ounces Brussels sprouts, trimmed and quartered
1/4-1/2 cup chicken broth
About 1/4 onion, finely chopped
1 clove garlic, minced
1/2 teaspoon thyme
Kosher salt and freshly ground pepper to taste
8-12 ounces spaghetti
1-2 tablespoons apple cider vinegar
About 1/4 cup chopped walnuts, toasted
Parmigiano-Reggiano cheese, grated

Preheat oven to 375 degrees.

Lightly coat a large oven-proof skillet with olive oil and heat over medium. Add the bacon and cook until crisp. Transfer the bacon to a paper towel and reserve.

Add the Brussels sprouts to the skillet and toss to coat. Add the chicken broth and roast the Brussels sprouts at 375 degrees for 10 minutes.

Add the onion and garlic, sprinkle with thyme, season with salt and pepper and toss to combine. Stirring a few times, continue roasting the vegetables until tender and lightly browned, 20-30 minutes.

Meanwhile, cook the spaghetti according to package directions less 1 minute. Reserving about 1/2 cup of the pasta water, drain the pasta.

Add the spaghetti and bacon to the Brussels sprouts plus some pasta water, drizzle with vinegar and toss to combine. Cover and simmer on medium for 1-2 minutes.

Transfer the pasta to a large platter or individual shallow bowls, sprinkle with walnuts and grated Parmigiano-Reggiano cheese and serve.

Print-friendly version of this recipe.

One Year Ago – Pork Stew with Beans & Greens
Two Years Ago – Shrimp Curry with Spinach
Three Years Ago – Mini Tarte Tatin
Four Years Ago – Lemon Roasted Chicken
Five Years Ago – Panna Cotta with Strawberries
Six Years Ago – Decadent Mac & Cheese
Seven Years Ago – Seared Scallops with Roasted Pepper Sauce
Eight Years Ago –
Creole Shrimp with Creamy Grits
Nine Years Ago –
Wild Mushroom Risotto
Ten Years Ago –
Swimming Pool Jello

Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you for or against or … the time change? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Advertisements