MSGID: 1:229/452 49D98BA4
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Jim Weller <=-

 DD> Merchants are the main drivers of "daylight time". See my other reply
 DD> about following the money.

 JW> I see no evidence of that. How would merchants benefit?

 JW> It seems to be a government initiative to save energy, although the
 JW> amount of electricity saved from reduced lighting is minuscule.
 
Indeed. .4% is tiny compared to the inconvenience. Changing all the 
timekeeping appliances, clocks, watches and other time-keepers is a
genuine PITA.

 JW> https://tinyurl.com/dst-history

Research has shown that robbery rates after daylight saving time fall 
an average of 7 percent, with a much larger 27 percent drop during those 
light-filled evening hours that didn’t exist before the time change.
 
Longer evenings give people more time to go shopping, to restaurants, 
or to other events, boosting the local economy. (Remember, follow the
money!)

OTOH: A 2014 U.S. study showed one hour of sleep during the "spring 
forward" to daylight saving time raised the risk of having a heart 
attack the following Monday by 24 percent compared to other Mondays.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pita De Zeboya (Onion Pie)
 Categories: Pastry, Vegetables, Cheese
      Yield: 6 Servings
 
      3 tb Corn oil
      1 lb Onion; peeled, chop coarse
    1/4 ts Pepper
    1/4 lb Feta cheese; mashed up
    1/4 c  Bread crumbs
      2 lg Eggs; beaten
      7    Sheets fillo dough
           Oil for painting fillo
 
  Fillo sheet are delicate and must be handled with care
  so that they do not crumble. Dribbling a few drops of
  oil here and there on the sheets encourages crispness.
  
  In 3 tablespoon of corn oil, saute the onions and pepper
  in a covered pan over low heat for about 20 minutes so
  the onions will cook down. Stir the mixture now and then.
  Cool for 15 minutes.
  
  Mix in the cheese, bread crumbs, and all but 1 tb of the
  beaten eggs. Set aside.
  
  Oil a heatproof glass or metal baking dish. Take 3 fillo
  sheets, one at a time, oiling and fitting one after the
  other on the bottom of the baking dish, and bringing
  each sheet up around the inside of the dish as though it
  were a pie crust. Pour the onion/cheese mixture into the
  dish. Cover with the remaining 4 sheets of fillo, oiling
  each with a pastry brush as before. Oil the last sheet
  up to and around the edges. Paint the entire top with
  the reserved tablespoon of egg.
  
  Bake in a 350ºF/175ºC oven for about 40 minutes, or
  until the top is crisp and brown. At this stage it is
  possible to lift up one corner of the pie with a metal
  spatula to see if the fillo bottom has browned.
  
  Serve warm, cut into slices or squares.
  
  Serves 6.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600
  Recipes Created in Exotic Sephardic Kitchens from
  Morocco to India
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... You mean you need drugs to hallucinate?

--- EzyBlueWave V3.00 01FB001F