Does Anyone Really Know What Time It Is?


I love the Discover Magazine website. There are always so many cool things at this website. They have great pictures and videos too. They have information in all of these categories: Health & Medicine, Mind & Brain, Technology, Space, Human origins, Living World, Environment, and Physics and Math.

Sometimes I spend hours there. I start out with one thing in mind but then I get distracted by all of the other cool links and suddenly I am lost in time..

Discover is a great and fun resource for anyone but especially for school age children.

The other day I found this cool article there about Time.

For instance I did not know this:

One second used to be defined as 1/86,400 the length of a day. However, Earth’s rotation isn’t perfectly reliable. Tidal friction from the sun and moon slows our planet and increases the length of a day by 3 milli­seconds per century.

This means that in the time of the dinosaurs, the day was just 23 hours long.

This is interesting too. I never knew:

Until the 1800s, every village lived in its own little time  zone,with clocks synchronized to the local solar noon.

This caused havoc with the advent of trains and timetables. For a while watches were made that could tell both local time and “railway time.

On November 18, 1883, American railway companies forced the national adoption of standardized time zones.

This next one is really cool:

Einstein showed that gravity makes time run more slowly. Thus airplane passengers, flying where Earth’s pull is weaker, age a few extra nano­seconds each flight.

Daylight Savings Time “was introduced in the 1917 and then spread around the world.

This is amazing. Here inAmerica:

The Department of Energy estimates that electricity demand drops by 0.5 percent during Daylight Saving Time, saving the equivalent of nearly 3 million barrels of oil.

Finally, some scientists think there is an end to time:

Three Spanish scientists posit that the observed acceleration of the expanding cosmos is an illusion caused by the slowing of time. According to their math, time may eventually stop, at which point everything will come to a standstil

Gee. I wonder if those Spanish scientists  have ever been on the I-5 freewaynorth out of San Diego near the DelMar exit during rush hour. Time seems to come to a total and complete stand still there right now.

There is much more about time in the Discover article, 20 Things You Didn’t Know About Time. You can access it all by clicking this link: Time.

One way I like to spend my time is listening to that great rock band, Chicago. Here they are singing their classic about time that is also the title of this blog post. 



Featured Recipe     Barley and Shitake Mushroom Pilaf

It will take you no time to make this delicious side dish. It is a great and filling compliment to pork, chicken, or beef.  If you added more vegetables (roasted veggies would be divine!) it would make a wonderful Meatless Monday Meal.

Barley pilafs are usually slow baked in the oven. Regular barley takes a long time to cook. And that takes way too long for me.  So I like to make it like I do rice pilaf; stove top in a pot. With Quick Cook Barley this is possible. This turns the dish into a weeknight side dish.

It is also very inexpensive, yet very filing. All of the other ingredients in this recipe are so inexpensive you can splurge a bit on the Shitake mushrooms. Remember, you deserve it!

This dish is equally delicious served hot or cold.

I can only say one thing about this dish. I LOVE IT!!!  I LOVE IT!!! I LOVE IT!!!

Barley has a delicious nutty flavor that is enhanced by toasting them first. Then shitakes have a lovely woodsy taste. The combination of the nutty and woodsy is divine. Then the green onion gives just a hint of bite and the almonds give a great crunch.

What’s not to like?

This is what you will need for 4 people:

1 cup quick cook barley

2 tablespoons butter

1 bunch (5-6) green onions

4-6 ounces shitake mushrooms, or mushrooms of your choice

1 can chicken broth (14 ounces)

Salt and pepper to taste

Optional: Slivered almonds

 Here is what you do:

Wash and slice the green onions.

Reserve about 1-2 tablespoon of the sliced onions for garnish.

Using a damp paper towel clean the shitakes, remove the stems,  and slice the mushrooms.

Over very low heat toast the barley for about 3 minutes. Stir the barley around a bit too while it toasts.


Add the butter and let it melt. Then add the  green onions, and mushrooms to the barley.  [I did not get a picture of the green onions & mushrooms in the pot before I moved it back to the stove.]

With the butter, green onions, and mushrooms in, move the pot  back on the stove and sauté over medium heat 2-3 minutes.

Then add the chicken broth and season with salt and pepper to taste. Bring to a boil and then cover. Cook until the chicken broth has been absorbed and the barley is tender about 20-30 minutes.

When all of the chicken broth is absorbed spoon the pilaf into a serving bowl. Top with the reserved green onions and the slivered almonds if using and serve.

Bon appétit!!!


1 cup quick cook barley                    $1.04

2 tablespoons butter                        $0.18              

1 bunch (5-6) green onions               $0.67

4-6 ounces shitake mushrooms         $2.49

1 can chicken broth (14 ounces)        $0.99

Salt and pepper to taste

Total cost = $5.37
Cost per person = $1.34
Optional: slivered almonds               $0.27
Total Cost with almonds = $5.64
Cost per person with almonds = $1.41

Quote of the Day

Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma – which is living with the results of other people’s thinking. Don’t let the noise of other’s opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.

Steve Jobs


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