WEEKLY MENU 11.06.22
It’s time (see what I did there) to fall back during the Weekly Menu 11.06.22~
We leaf (we’re punny today) Daylight Savings Time behind during the Weekly Menu 11.06.22. As usual, there is a big hoopla in the media about how many people want to leave it behind permanently. It doesn’t matter as much to me now, but holy cow the time switch was a real bear when the boysies were little. Kind of crazy how much that one little hour could screw us all up for the week.
Apparently, keeping Daylight Savings Time permanently passed the United State Senate, but has stalled in the House. (Can you tell I’ve heard that a few times on the news this week?)
Why has it stalled?
The House wants to revert (and stay) on Standard Time, which we are moving to this week. I don’t much care either way. But I do prefer my darkness in the afternoon rather than in the morning, when it looks like midnight at 7 am. I’m a candle girl, and the afternoon dimness is very conducive for the cheeriness they bring. Bert, on the other hand, bemoans how early it gets dark in the gloaming.
I love that word, and I don’t think it gets used enough.
If gloaming makes you think of tartans and bagpipes, you’ve got a good ear and a good eye; we picked up gloaming from the Scottish dialects of English back in the Middle Ages. The roots of the word trace to the Old English word for “twilight,” glōm, which is akin to glōwan, an Old English verb meaning “to glow.” In the early 1800s, English speakers looked to Scotland again and borrowed the now-archaic verb gloam, meaning “to become dusk” or “to grow dark.”
Merriam Webster
Anywho, the opponents of keeping Daylight Savings Time claim that we’ve tried it in the past, and there was an increase in depression, and it compromises our Circadian Rhythms. Plus, there’s an increase in heart attacks and car accidents around the time switch. It’s only been around in the United States since 1918, and it’s apparently been a hot topic ever since.
Read all about it (really, way more than you’d ever need to know) at Wikipedia.
Weekly Menu 11.06.22
It’s voting time during the Weekly Menu 11.06.22. Pennsyltucky is a big deal in the grand picture that is the United States political stage. A fact we that we have been made well aware of by all the commercials on TV. I can’t wait until those stop, although Christmas ads will probably start immediately after. We need some serious comfort food to combat the whole damn thing.
Sunday Dinner is retro – we’re having Dill Dip for an appetizer, Chicken Pot Pie for our main, and Chocolate Chunk Skillet cookies for dessert. (Affiliate links follow – see Disclaimer Page for Details.)
The Chicken Pot Pie couldn’t be easier. I’ll poach chicken breasts in water with onions, celery and carrots. When the chicken is done and cool, we’ll chop it into fairly decent size pieces. (Discard the onions, carrots and celery. They’ve given their all.) Add the chicken to the broth thickened with some roux. Next, some frozen carrots & peas and hash browns go into the mix. If the broth doesn’t have a ton of flavor, I add a little Chicken Soup Base before the roux.
Time to Assemble!
A big scoop of chicken/gravy/veggies go into a large ramekin. Then a few chunks of mozzarella go in (and get mixed about) before topping with Puff Pastry. I bake it according to the Puff Pastry instructions. I like using individual ramekins so everyone gets plenty of puff pastry.
Speaking of individual servings, I got some awesome mini cast iron skillets for my birthday, and we’re making cookies in those for dessert. They’re chocolate chunk because we have a ton of little Hershey Bars left from Halloween. They were not a big seller. (And sure, we only had 8 trick or treaters, which meant the four bags of candy we had in house was potentially overkill.)
The boys don’t like the look of pork tenderloin (cue eye roll, please) so the recipe for Grilled Pork Tenderloin Fajitas is a godsend for the one that’s in the freezer. It gets sliced into little strips, so problem solved.
We’re having planned leftovers this week too. I’ll make plenty of meatballs to go with our spaghetti, so Friday night dinner is all set.
