DST and Zucchini

I HATE Daylight Saving Time. Absolutely LOATHE time changes twice a year. I see it as a form of government-sponsored social control mechanism that only has one purpose: To see how many of us idiots will comply to bouncing our clocks back and forth and waking up an hour earlier than we need to.

So long before D and I got married--became married--got married--received marriage as an institution--got married--joined in matrimony--I rebelled. I might have to comply with the stupid government's dictation about changing my schedule but I was NOT changing my clocks anymore. Alright--it was a small rebellion that really didn't have any impact on our national governmental figures but it was still a rebellion and it felt good to me. This was something I could control. 

And that's what it's all about, huh? Control. Who controls whom. Especially at this time of the year. The research I've read says there's no real big energy savings because we're burning it up in the early morning hours just so we can see in the dark. Other research I've read clearly states that it really does make people ill to be constantly changing the time back and forth.

Now--when I was younger, the time change had no big impact on me, except I got to stay up later in the summer. Of course it took a bit of time to adjust to the new time changes but other than that--it was easy-peezy. Things are different now that I'm older. Every year, it takes me longer and longer to adjust to the time change. I normally get up at 4:30 in the morning standard time--the new time change that's happening tomorrow means I'm getting up at 3:30! What's wrong with that picture, I ask you!


I also seem to be more susceptible to whatever bug is flying around during the spring time change. I've been exposed to the dreaded H1N1 like 7 times last semester. I didn't catch it--and no I haven't had a flu shot. (I'm allergic to the flu shot's preservatives.) It's because I was back on normal schedule and getting my sleep and my rest like I should.  This spring I'll probably come down with a mutating variant of H1N1 that will be resistant to every antibiotic or cure known to man, except for homemade chicken soup.  (I made D stock up on chickens today so I can cook them down to broth for soup. He can easily add the carrots and celery and onions if necessary later.) Then I'll be the only Super-Flu victim who will not respond to the normal of TANG (someone shoot me now and save me THAT agony later) and TheraFLU/Emerg-C/Airborne treatment. 

I'm thinking I should head my happy butt over to Congress and talk to them about every day people who don't have insurance or jerky dinky insurance coverage and how it's going to cost our government tons and gazillions of dollars to support those of us who get affected by the Super-Flu because of stupid Daylight Saving Time changes twice a year. What are they gaining? Can anyone explain this to me like I'm a 3-year old, but I don't understand why this is so necessary anymore?!?!??! It kind of reminds me of that archaic method of letting kids out of school for summer--another rant from me later about our antiquated education system. I feel that DST (and doesn't that sound like something that's to be transmitted that's in no way shape or form healthy for anyone?!??!) is also antiquated and needs to be abolished. But then again--I don't have any body in Congress's ear either. *sighs* 


So despite my loathing of DST, I still love spring time. I have bulbs starting to bloom, plants and trees starting to bud, and it's definitely warmer on the days we don't have snow.  Gotcha on that one, huh?!?!? I'm dreaming about my garden plot this year and how we can grow this and that...and I'm craving FRESH vegetables--not that pre-harvested stuff they sell at the grocery stores. Vine-ripened and/or picked fresh is what I'm craving. 


So this little recipe can help ease off those cravings....My Zucchini Stir-fry


You will need:
1 TBS butter
1TBS olive oil
1 medium onion, diced
3 cloves of garlic, minced finely
1 small zucchini, with the ends removed and sliced thinly
1 small green bell pepper, with the stem and innards removed and diced
1 half a red pepper, treated the same as above
3 stalks of celery or just the whole leftover bits if you prefer
1/4 tsp red pepper flakes
1/4 tsp thyme leaves
1/8 tsp freshly ground or restaurant style black pepper
pinch of kosher salt


How to put it together:


In a medium sized saute pan (aka skillet for those of you who grew up like I did) melt butter in the olive oil. When it's warmed up, toss in the diced onion. Leave it alone to caramelize for a bit. You know by now, I'm all about caramelized onions--love them I do! When they have caramelized, toss in the minced garlic. This should be fresh, but dried minced garlic will work in a pinch--you'll only want to use about 1/4 tsp then. 

Then toss in your thinly sliced zucchini. Mix well and let it cook. Go do some other chore that's not going to take you away from the kitchen for too long. Zucchini can cook fast. Stir occasionally so it all has a chance to cook evenly.

Next add your celery and green bell pepper. 

Stir and let it all cook up together, about 7 minutes. 
Add your spices, except the salt and stir. Let it cook for another 5-7 minutes. 

Your mouth should be watering about now. 

Finally, add your red bell pepper and stir. Let it cook together for another 5-7 minutes.

Toss in your salt and serve warm. It's yummy-good and good for you. It should help those of you who suffer like I do from DSTisease. You can eat this alone with a thin slice of cheese, like white cheddar or provolone and a dinner roll or you can serve it as a side dish to your pot roast, chicken or fish. It's one of those flexible meals. :D Enjoy