Spring Ahead!

She says:

This weekend we will be changing our clocks over to Daylight Saving Time, a bit earlier in the year than usual, but I don’t think many of us will begrudge that lost hour of sleep after the colder and snowier winter we had!

It started with the railroad companies liking the idea of standardized schedules. They adopted the concept of time zones (an idea submitted by a Canadian!) in 1883, but it took a while for the general public to be convinced it was a good idea. Finally the concept took hold, and Newfoundland was a half hour later to learn of the news.

Daylight Saving time was first created as an energy-saving measure during the First World War, and it was so popular that during the Second World War, England jumped ahead two hours to help aid the war effort. After the war, many people thought it should be stopped, but by then everyone was used to having the sunlight later as opposed to earlier. One of the arguments was that it would help the farmers to get their endless field work done so was born the trend to a longer work day.

Now what, you may ask, does this have to do with food? Why is she giving us this lesson in history trivia?? Well, besides the option to walk the dog in the beauty of a new day, one of my favourite reasons to enjoy daylight saving, or “summer” time, is my garden. This weekend will herald the official beginning to gardening season!

The other thing that occurred to me was the ongoing trend to food awareness, which I also love. We are beginning to understand the importance of buying food grown in our own time zone. Martin was telling me the other day about a fellow starting a business that he was calling “rapid service” – not fast food, for I think perhaps he feared the implications.

So, this Sunday when you drag yourself out of bed one hour more tired than usual, salute the sun and rejoice in the fact that it will be with you longer from now till harvest time.

(Did you know they moved the date we “fall back” further along so that the kids will have more light on Hallowe’en? It seems to be a sign that we truly can shape the details in our lives…)

He Says:

With the whole changing our clocks over to Daylight Saving Time your breakfast on Sunday morning will be one hour later. Why not try something new for you and your family and make them forget that it’s way later!


Stuffed part
2 small loafs of sliced raisin bread
1 (8 oz.) pkg. cream cheese, softened

French Toast mixture
4 eggs
1 c. coffee cream 18%
1/2 cup of milk 2% minimum
a touch of vanilla
A pinch of sugar
a pinch of ground cinnamon
1 orange zest

Apple Goop
6 to 8 apples, peeled, cored, and sliced in wedges.
1 cup brown sugar
A touch of water
Cinnamon to taste
A touch of cornstarch to thicken it up

Optional Topping
Chopped roasted walnuts

Take your slices of bread and make cream cheese sandwiches with about 2 tablespoons of cheese in each or as much as you wish. Cut in triangle or in which ever shape you want and set aside. You could assemble these the night before if you wish.

Beat together eggs, cream, milk, vanilla and cinnamon. Dip bread sandwiches in egg mixture. Cook on lightly greased griddle until golden brown just as you would for normal boring French toast. Do not over cook. (To keep warm place on baking sheet in warm oven at 200F)

Meanwhile, heat together your ingredients for your apple goop, and thicken it up with your cornstarch. To serve, drizzle apple mixture over hot French toast.

Makes enough for 3 to 4 people.

More Happy Gourmand articles

About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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