TURN YOUR CLOCKS BACK.....NOW!!!!

Daylight Saving Time ends at 2 a.m. on Sunday, November 4, 2012 in the United States. It will resume in at 2 a.m. on Sunday, March 10, 2013.

The clock moves ahead (= losing one hour) in the spring when DST starts, and falls back one hour (= gaining one hour) when DST ends in the fall. To remember which way the clock goes, keep in mind one of these sayings: “spring forward, fall back” or “spring ahead, fall behind.”

    Benjamin Franklin first suggested Daylight Saving Time in 1784, but modern DST was not proposed until 1895 when an entomologist from New Zealand, George Vernon Hudson, presented a proposal for a two-hour daylight saving shift to the Wellington Philosophical Society.

    The conception of DST was mainly credited to an English builder, William Willett in 1905, when he presented the idea to advance the clock during the summer months. His proposal was published two years later and introduced to the House of Commons in February 1908. The first Daylight Saving Bill was examined by a select committee but was never made into a law. It was not until World War I, in 1916, that DST was adopted and implemented by several countries in Europe who initially rejected the idea.

    Many countries observe DST, and many do not. Many countries use DST to make better use of the daylight in the evenings. Many people believe that DST could be linked to fewer road accidents and injuries. The extra hour of daylight in the evening is said to give children more social time and can boost the tourism industry because it increases the amount of outdoor activities.
DST is also used to save energy and reduce artificial light needed during the evening hours — clocks are set one hour ahead during the spring, and one hour back to standard time in the autumn. However, many studies disagree about DST's energy savings and while some studies show a positive outcome, others do not.
It is difficult to predict what will happen with Daylight Saving Time in the future. The daylight saving date in many countries may change from time to time due to special events or conditions.The United States, Canada and some other countries extended DST in 2007. The new start date is the second Sunday in March (previously the first Sunday in April) through to the first Sunday in November (previously the last Sunday in October).

     Today it is almost always one hour ahead, but throughout history there have been several variants on this, such as half adjustment (30 minutes) or double adjustment (two hours), and adjustments of 20 and 40 minutes have also been used. A two-hour adjustment was used in several countries during the 1940s and elsewhere at times.

    A half adjustment was sometimes used in New Zealand in the first half of the 20th century. Australia's Lord Howe Island (UTC+10:30) follows a DST schedule in which clocks are moved 30 minutes forward to UTC+11, which is Australian Eastern Daylight Time (AEDT) when it is on DST.
    Sometimes DST is used for a longer period than just the summer, as it was in the United States during World War II. From February 3, 1942 to September 30, 1945 most of the United States had DST all year; it was called “War Time.”

AMAZING & FUN FOOD FACTS..ok not so amazing..and not so much fun

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

November..Ah PASTA!. There is more to life than Gobble..Gobble..Gobble

 

 

 

November woods are bare and still;

                               November days are clear and bright;

Each noon burns up the morning's chill,

The morning's snow is gone by night..

 

 

Happy November!!!  Tis the season .. for eating!

    It is finally November and in the United States, it is time to gear up for the feasting of Thanksgiving till New Year's Day (at which time most start the resolutions to lose weight, get in shape; all of which are mostly forgotten by Jan 31). 


May your stuffing be tasty. May your turkey plump, May your potatoes and gravy. Have nary a lump. May your yams be delicious, And your pies take the prize, And may your Thanksgiving dinner stay off your thighs! ~Unknown Author

What else is November famous for... well...need more reasons to celebrate??

Daniel Boone, American frontiersman, born November 2, 1734

Marie Antoinette (of "let them eat cake" fame), French queen, born November 2, 1755

First regular radio broadcasts began, over station KDKA in Pittsburgh, Penn. November 2, 1920

Canadian explorer and ethnologist Vilhjalmur Stefansson born November 3, 1879 (he liked ice.. 'nough said)

Erie Canal formally opened at New York, November 4, 1825

 Will Rogers, American humorist, born November 4, 1879
(Hunger doesn’t need much encouragement. It just keeps coming around naturally...he said that)

John Philip Sousa, American bandmaster, born November 6, 1854

Marie Curie, French physicist, born November 7, 1867

 Last spike driven in Canadian Pacific Railway (now CP Rail), November 7, 1885

Russian novelist Fyodor M. Dostoevky born November 11, 1821

Armistice signed ending World War I, November 11, 1918

Claude Monet, French painter, born November 14, 1840

Canadian physician Frederick Grant Banting, famous for discovering insulin, born November 14, 1891

Prince Charles, heir to British throne, born November 14, 1948

Canadian poet Louis H. Frechette born November 16, 1839

Standard time began in the United States, November 18, 1883
Indira Gandhi, first woman prime minister of India, born November 19, 1917

 

 Sir Wilfrid Laurier, Canadian statesman, born November 20, 1841(Canada's first francophone prime minister, Laurier is often considered one of the country's greatest statesmen. He is well known for his policies of conciliation, expanding Confederation, and compromise between French and English Canada.) Charles de Gaulle, French statesman, born November 22, 1890 U.S. President John F. Kennedy assassinated, November 22, 1963 American industrialist Andrew Carnegie born November 25, 1835 Joe DiMaggio, American baseball star, born November 25, 1914 First national Thanksgiving Day in United States proclaimed by President George Washington, November 26, 1789

 

  In this modern day and age, our newest slogan is: Mom, apple pie and high-speed Internet. They say you can live two weeks without food, a day or so without water but take someone`s internet connection away, and that person won`t last five minutes. (June will swear to this!!.. and Doug knows June will... )

 

  And now for something completely different...Yes, you know I will post the obligatory Turkey recipes..as nauseam...but now, this first week in November, I want to give you something different, yet yummy to satisfy the craving for comfort food...and the winner is????

                                       PASTA!!

 

  Rigatoni alla DJ

1 lb rigatoni pasta

2 tablespoon(s) olive oil 

2 garlic cloves, chopped finely or crushed

1 large (1 1⁄4 lb) eggplant, cut into 3⁄4-in. chunks

1/4 teaspoon pepper

2 can(s) (28 oz) diced tomatoes

1/2 cup(s) torn fresh basil leaves, plus more for garnish

1-2 cup(s) ricotta cheese

handful of Parmesean cheese (maybe 1/2 cup?)

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.

Drain pasta and add Ricotta cheese and Parmesean cheese.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic; sauté 2 minutes. Add eggplant, pepper; cook 5 minutes or until eggplant starts to brown.

Add tomatoes and their juices, cover and cook 3 minutes or until eggplant is tender. Add to pasta-cheese mixture along with basil.

Top with more parmesean cheese if you wish.

 

This can have many variations..you can omit the eggplant and add zucchini, cooked ground beef or cooked chunks of chicken (or just eliminate it completely)..you can substitute tomato sauce for diced tomatoes..you can also add some mozarella cheese and bake for 20 min in the oven...so just cook pasta, add sauce and ricotta..and create away!!

 

Serve with a green salad and some crusty Italian bread...YUM
 

 

 

 

Penne with Vodka

 

1 lb pasta (penne)

1/2 - 3/4 cup of frozen peas

2 TBSP olive oil

1 cup chopped shallots

1/4 cup vodka (remember Doug and June's rule.. never cook with anything you wouldn't drink from a glass)

2 cups of good marinara sauce (or homemade)

4 ounces of cream cheese

 

Cook pasta according to package directions..the last 3 minutes add peas to the water. Meanwhile, in a large skillet, heat oil until fragrant, add shallots and saute over medium heat for 3 minutes.  Add vodka, boil until it evaporates (cooks down) about 2 minutes.  Stir in marinara sauce and cook until blended about 2-3 minutes. Stir in cream cheese and cook till melted.  Drain pasta and peas.  Return to pot. Add sauce and toss gently to combine.

 

 

 

Lasagna Baked Ziti

 

(we can also call this Lazy Lasagna...Lasagna for people who say that can't make lasagna)

 

 1 lb. of  ziti

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, finely chopped

1/2 pound lean ground beef

kosher salt and black pepper

1 26-ounce jar marinara sauce

1 bunch spinach, thick stems removed (about 4 cups)

1/2 cup ricotta

1/2 cup grated Parmesan (2 ounces)

1 cup grated mozzarella (4 ounces)

 

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain it and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.
3. Add the beef, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.
4. Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and ¼ cup of the Parmesan.
5. Transfer to a 9-by-13-inch baking dish or 4 large ramekins. Sprinkle with the mozzarella and the remaining ¼ cup of the Parmesan. Bake until the cheese melts, 12 to 15 minutes.

 

 

Linguine with Bacon and Goat Cheese

6 slices of bacon (unless you are cooking for Doug..then make it 12)
2 cloves garlic, minced
1/2 cup chopped onion
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 ounces soft goat cheese, crumbled (Goat cheese is also known as chevre)
1 1-pound package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. 

Add the onion and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally.

Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

  

 The Easiest Chicken Broccoli Ziti Ever     (ever have those days when you just do not want to cook..at all??but there are thronging masses hovering around, waiting to be fed??  This is the perfect recipe.. 1, 2, 3..and its on the table..and everyone's mouth is full of delicious food..effective at stopping noise..enjoy, my little foodies...this recipe is not the heavy "restaurant" version with a thick cream sauce.. but light and vibrant.. perfect for busy holiday nights)     

1 pound ziti                                                                            

1 large head broccoli (1/2 pound)

1/4 cup olive oil

2 garlic cloves, thinly sliced

1/2 rotisserie chicken, meat shredded (2 cups)

freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup parmesean cheese

1. Cook the spaghetti according to the package directions. Drain, reserving ½ cup of the cooking water.
2. Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets.
3. Heat half the oil in a skillet over medium heat.
4. Add the broccoli, garlic and cook until garlic is lightly browned and broccoli is fork-tender, 4 to 5 minutes.
5. Add the pasta, reserved pasta water, chicken and a few grinds of pepper. Cook until heated through, about 3 minutes.
6. Add the crushed red pepper, and cheese and toss well. Drizzle with the remaining oil before serving.

(Now this is another of those...I will use what I have in the fridge/freezer recipes.. I often use brocollini, or broccoli rabe instead of broccoli...and each has a distinct flavor.. and I am sure you can use mustard greens, kale or swiss chard.. you can also use romano cheese instead of parmesean..or use both)
   

 

Pasta Carbonara

 

(ahh bacon pasta..what could be closer to my Doug's heart?? Like most recipes, the origins of the dish are obscure, and there are several stories about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara.   Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.) 

 

1 pound linguine or spaghettini

6 strips bacon, diced

4 egg yolks

1 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup fresh flat-leaf parsley, chopped

 

1. Cook the pasta according to the package directions.
2. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings.
3. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately with extra Parmesan. Delish!

 (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish. However, to be safe, make sure you eat pasteurized eggs. The pasteurization process kills any salmonella bacteria which might be present, making the egg safer to eat raw.  ...but just so you know, there is a much greater risk of contracting samonella froma burger pink in the center than a raw egg...and here's why... the bacteria on meat is on the surface..so if you have a steak and grill it on both sides, it cooks the bacteria away...however when you grind raw meat, effectively you just mix the bacteria intpo the meat...almost impossible to "cook" away unless it's well done... so my advice, don't eat raw hamburger...don't worry about undercooked eggs.)

 

 

 

 

Creamy Baked Ziti

 

(not even close to Italian..but still good!)

 

4 cups ziti pasta, uncooked

1 jar (24 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) cream cheese, cubed
3/4  cup sour cream
1 pkg. (8 oz.) shredded mozzarella cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.

This tasty pasta dish can be assembled ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, 30 to 35 min. or until heated through

 

 

Well..hopefully..you will find one recipe here to soothe the pasta craving..

The fall and winter seasons bring decreasing hours of daylight and shorter days. During this time, many people can’t resist the urge to dig into their favorite carbohydrate-rich holiday foods like loaded mashed potatoes and gravy, sweet potatoes and marshmallows, turkey stuffing, and holiday cookies. It may be reassuring to know that there is a biological reason for the tendency to overeat these foods

     Natural sunlight converts to vitamin D in the body. Vitamin D is called the “hormone of sunlight” because it naturally boosts serotonin levels. Adequate serotonin is required for a healthy mood—which may be why spring offers such a refreshing, happy feeling for most people.

 

 

     When the body is low in vitamin D due to the decreased sunlight of fall and winter, serotonin levels drop. Low serotonin levels lead to carbohydrate cravings, because the body is seeking other ways to increase serotonin, and one way is through diet.

 

     Interestingly, protein blocks serotonin production. So in order to alleviate the mood swings that come with eating simple carbs, here is a valuable tip: always eat protein with carbs. That’s why eating cereal and milk, or cheese and crackers has a mood-balancing effect.

 

      Another great suggestion is to eat small portions of seasonal goodies after protein-containing meals or snacks. If you eat sweets on an empty stomach, you'll experience the blood-sugar highs and lows that cause an energy rush followed by a “crash and burn” feeling—that further triggers the addiction for more sweets and simple carbs.

Cited Sources:

 

1) “The Serotonin Connection,” Hypoglycemia Association of Australia

http://www.hypoglycemia.asn.au/resources/serotonin_connection.html

Accessed Oct. 2005