It’s that time of year again. Turn the clocks ahead an hour, I lose an hour of sleep and I have to get the small ladder out and change the batteries in the damn smoke detectors. I have always wondered why they call it Daylight Saving Time because no daylight is actually saved. If you live around the equator or in the tropics, Daylight Saving Time, (Known as DST), is kind of worthless because they get about twelve hours of daylight all year anyway. But then how would they know when to change the batteries in their smoke detectors?
It was that crackpot Benjamin Franklin who came up with this brainy idea way back in 1784. The idea sat on the backburner for over a hundred years. In the U.S., the plan didn’t come to fruition until 1918 during World War I. When the war ended, Congress repealed DST in 1919, but then President Woodrow Wilson vetoed the legislation so he could have an extra hour to play golf. I am not making this up. DST then became a local option across the country. Indiana hated it because it disrupted cow milking cycles. Texas didn’t embrace it because the whorehouses lost an hour of business. Rhode Island adopted DST because no one cared about what Rhode Island did anyway.
The controversy came to a boil in 1922 when widespread protests about the policy sparked up throughout the country. In 1923, American Idol judge and lead singer for the rock band Aerosmith, Steven Tyler, led a bloody protest in Boston that led to arrests and women burning their bras. I’m not sure how that was connected to DST, but it happened.
And then came World War II, and President Franklin D. Roosevelt instituted DST from 1942 to 1948 to conserve fuel and make lights go out later to prevent air attacks. Daylight Saving Time continued on and off until 1974. In an effort to boost his sagging approval ratings President Nixon signed into law a permanent Emergency Daylight Saving Time Conservation Act of 1973, or the EDSTCA1973 as it was commonly known. The Daylight Saving Time era stuck and is with us today.
When I think of Daylight Saving Time, I think of the old adage, “Spring ahead. Fall back”. I also get a hankering for Spring Rolls, one of my favorite finger foods. Do not confuse Spring Rolls with Egg Rolls. Egg Rolls are Chinese in origin and the wrapper itself is thick and floury. Spring Rolls are lighter; the wrappers are thinner and are often made from rice flour.
When you are done changing out the batteries in your smoke detector, try this easy recipe for Spring Rolls.
Spring Ahead Spring Rolls
1 Chicken Breast Fillet
2 Tbs. Jerk Seasoning
Juice of 1 Lime
2 Tbs. Red Bell Peppers, Minced
2 Tbs. Scallions, Minced
¼ Cup Corn
¼ Cup Black Beans, Rinsed
2 Tbs. Fresh Spinach, Chopped
2 more Tbs. Jerk Seasoning
1 Pkg. Spring Roll Wrapper
Place the chicken breast in a plastic bag, coat it with the jerk seasoning and sprinkle with limejuice. Let set for an hour.
Grill the chicken breast until done. When cool enough dice the chicken breast.
In a sauté pan, sauté the red pepper and scallion in a touch of olive oil until soft. Add the chicken, corn and black beans. Sprinkle with jerk seasoning and cook for 4 minutes. Add the spinach and continue cooking until spinach is wilted.
Spoon a small mound of the mixture evenly on each Spring Roll wrapper. Roll each one tightly and fold over ends. Do not roll too tight, like a Cuban cigar. Leave a little room for the mixture to expand.
Spring Rolls may be frozen at this point or used immediately.
Deep-fry the rolls in batches for 5-10 minutes or until golden brown.
For a dipping sauce, spoon a mashed avocado, chopped cilantro, a dash of garlic powder and freshly ground black pepper into a cup of Buttermilk Ranch Dressing and combine.