I Won't Fall Back
The Friday Newsletter refuses to obey the whims of a fickle clock. Plus, tacos.
It’s that time of year again.
You’re going to start hearing it, if you haven’t already.
It’ll come from an anchor on the local news, a small-talking coworker, or perhaps a friendly shopkeeper. Heck, it might even come from inside your own house.
One way or another, it’s coming.
“Time change this weekend! Don’t forget to set your clocks back!”
A collective delusion has overtaken us. In a society where we can’t even agree on how to pronounce “GIF”1, we somehow unanimously agree to shift all of our schedules by an entire hour? It’s madness! Why do we do it? No one knows. The reasoning behind Daylight Savings Time is lost to the sands of time, as inscrutable to a modern observer as Stonehenge, the Great Pyramids of Giza or 1970s British sitcoms.
It’s amazing that we put up with this.
Aside from the statistically-measurable increase in heart attacks2 and car accidents3 caused by the twice-annual shift, we’re also launching the public into deep, depressing darkness right before we vote on our leaders.
It’s dumb, and this year? I’m putting my foot down.
I’m just not going to fall back. Sunday morning, I’m going to get up at the same actual time I normally would, and let the world shift around me. I will be a one-man Arizona, and I’ll have an hour jump on the rest of you.
Although, if I’m up before everyone else, I guess the courteous thing to do would be to make breakfast.
Friends, it’s Friday once again at The Action Cookbook Newsletter.
Just call me angel of your morning, because I’m putting the “ayyyyy” back in A.M. today, with an ACBNified spin on breakfast tacos, some jazzed-up java, extra-chill music, great reading, The Internet’s Best Comment Section, and much more!
All the other birds are still in bed. Let’s get that worm.
7) Putting the crisp in your fall morning
I love a breakfast taco. I mean, what’s not to love? It’s the perfect vehicle for scrambled eggs, and gets some of my favorite flavors a foothold on the morning table.
For today’s recipe, I decided to take a move I’ve used on dinnertime tacos—a lacey layer of crisped cheddar cheese—and introduce it to the morning audience.