Did you know that we turn our clock forward one hour this Saturday? I love having an hour more of light in the afternoons. Just as I love watching the sunrise, which will be easier to do after this weekend too. At least for a while. :)
Do you know the history behind Daylight Savings Time? And that it hearkens back to Benjamin Franklin and his days as an American delegate in Paris in the late 1700s? Here's an excerpt from a great website that gives an extensive history:
At the age of 78, in a moment of whimsey, Benjamin Franklin wrote An Economical Project, a discourse on the thrift of natural versus artificial lighting. He included several funny regulations that Paris might adopt to help. Over two centuries later, nations around the world use a variation of his concept to conserve energy and more fully enjoy the benefits of daylight.
As he was taking an early morning a ride through Petts Wood, near Croydon, Willett was struck by the fact that the blinds of nearby houses were closed, even though the sun was fully risen. When questioned as to why he didn't simply get up an hour earlier, Willett replied with typical British humor, "What?" In his pamphlet "The Waste of Daylight" he wrote:
"Everyone appreciates the long, light evenings. Everyone laments their shortage as Autumn approaches; and everyone has given utterance to regret that the clear, bright light of an early morning during Spring and Summer months is so seldom seen or used."
So before turning in on Saturday, turn that clock ahead an hour and whisper a word of thanks to Benjamin and William. And about grabbing a muffin…
Last night Joe looked over at me and said, "You know, some of those bran muffins would be really good about now…" So dutiful wife that I am (Judy, stop gagging over there in Kansas), I hopped right up and made some. I'm not sure if I've shared this recipe here or not, but in case not, here it is. And one of the best things is that it keeps in the fridge for up to three weeks and just gets better as it goes!
JoAnna's Bran Muffins
2 1/2 cups Wheat Flour for Baking (the 50/50 blend)
1 1/2 cups Sugar
1/2 tsp salt
2 1/2 tsp soda
3 1/4 cups Raisin Bran cereal
2 cups Buttermilk
1/2 cup oil
1 cup pecans or walnuts, if desired (yum!)
Mix together dry ingredients, then blend in the wet ingredients. Mix until blended then dollop into sprayed muffin tins (or paper lined) and bake at 400 degrees for about 15 minutes for large muffins or 12 minutes for mini-muffins, depending on your oven. Delicious!
And lastly, thanks to Stacey Sanders Daniel for letting us know about some Free Kindle Books:
*Thanks to Robin who told me about this one too.
And you don't have to have a Kindle to enjoy Kindle books. Download the software for your Mac or PC here.
Oh! And it's Jack's Bday! He's five years old. We'll party later…