With daylight savings time started for much of the U.S. today, there has been a great deal of discussion about having it be permanent of being dropped in favor of regular time all year...or just keeping it as is.
Personally I've always done better with daylight savings time and wouldn't mind it being all year. That said, I know others who struggle with the springing forward and falling back thing each year. I think some of it has to do with some of us being morning people and some being night people, but that is a completely unscientific way of looking at it.
Do you have a preference, dear reader? Do you want to share?
One of the things that we can do in the kitchen to make time work for us is to bake bread. Inexperienced bread bakers don't feel that way; they worry about over proofing and under proofing and such, but if you've ever tried retarding bread dough in the fridge (letting your partially risen or even unrisen dough sit in the fridge for hours at a time and even overnight or for a few days), you know that time is on your side. You get to determine when to do the final rise and bake...and retarding your bread dough often yields a better, more complex flavor.
In a few days, on March 16, the Bread Baking Babes will reveal their latest bread bake. Come and see if time had anything to do with how it turned out, OK?
I don't really have a preference for daylight saving or standard time. I just want them to choose one and stick with it so that the change in amount of daylight is gradual rather than abrupt. Changing the clocks twice a year, to add/subtract an hour - without the advantage of travelling to a new place for a holiday - is just annoying.
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