Dad – The Unsung Hero. Photo by princedd.
If we remember our mothers for their loving, quiet influence, then our fathers must stand as unsung heroes. Too often relegated to practical, financial, logistical and practical roles, we could easily lose sight of their contributions, sacrifices and influences. It’s our mothers who often bask in the recognition of a successfully brought up child, but somewhere—steadfast, proud, courageous, but out of the limelight—stand our fathers. On Father’s Day, we honor their sacrifices and commitment.
Have you ever wondered how Father’s Day originated? History.com provides some fascinating facts and details. The holiday’s first celebration took place in West Virginia in 1908, and was a one-time event to commemorate fathers who had been lost in a mine explosion.
Sonora Smart Dodd
In 1909, Sonora Smart Dodd, raised by a widower, actively campaigned for a Father’s Day in her hometown of Spokane, Washington. Her campaign produced results any father would admire: In 1910, Washington State held its first state Father’s Day. But the holiday only spread slowly through the following decades—a delay often caused by fathers themselves. Men scoffed at the sentimentality and attempts to commercialize fatherhood, leading to gifts ironically often paid for by the fathers. Meantime, Mrs. Dodd had established a tradition of wearing a white rose to honor a deceased father and a red rose for a father still living.
In 1916, President Woodrow Wilson “honored the day by using telegraph signals to unfurl a flag in Spokane when he pressed a button in Washington, D.C.” Eight years later, President Calvin Coolidge encouraged states to observe Father’s Day, purportedly calling it “the occasion to establish more intimate relations between fathers and their children and also press upon fathers the full measure of their obligations.” June 19th slowly became a recognized and celebrated holiday, and in 1972, President Richard Nixon established the third Sunday in June as a national Father’s Day—trailing the creation of Mother’s Day by 58 years.
If you need a little inspiration, you might enjoy these tips from the article, “Give Him a Father’s Day He’ll Never Forget.” You could also make Dad a batch of homemade BBQ sauce or take him on a perfect picnic.
How will you be celebrating with the fathers in your life? I always love hearing your thoughts and ideas.
Happy Father’s Day,
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Photo: William Warby
An Irish folk tale is said to have inspired the modern day Jack-O-Lantern. According to legend, a man named Jack — who was something of a cheapskate, a drunkard and a practical joker — convinced the Devil to climb up a tree. Once the Devil was in the tree, Jack surrounded it with crosses, trapping him there. In exchange for removing the crosses so he could get down, Jack made the Devil promise not to take his soul when he died.
However, when Jack died he was denied entrance to heaven because of his stinginess, pranks and drinking. When he tried to get into Hell, the Devil reminded him of their deal and told Jack he was doomed to forever wander through the cold darkness. When Jack complained that he couldn’t see, the Devil tossed him a burning ember from Hell to light his way, which was then placed in a hollowed-out turnip to last longer. Thus, Jack’s Lanterns were born. Because pumpkins grew more bountifully than turnips in America, the tradition eventually evolved into pumpkin lanterns – often carved with spooky or silly faces.
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Posted in Children, Family, Holiday Gifts, Holidays, Personal Touches, Recipes, tagged barbecue, barbeque, BBQ, cook-out, Father's Day, grilling on May 26, 2011 |
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© Andrea Berger - Fotolia.com
I’m constantly racking my brain for creative, cost-effective gifts to give. With Father’s Day quickly approaching, I wanted to come up with something different and useful that my girls could help me create. We have enough artwork to cover a few miles of the great wall; we have enough painted mugs, bowls and plates to keep Tavern on the Green up and running and enough painted pots, patio pavers and bird feeders to remain to eyesore of the neighborhood. Not that I don’t adore and cherish each an every one of these handmade projects, but one can only have so many…
While making a list of my husband’s favorite pastimes, I kept coming back to how much we enjoy spending our evenings outside. Grilling is a big part of that. So this year, we are going to make him three different types of homemade barbeque sauce. It’s a fun activity that the kids can help with, and the gift is practical because we know he’ll use and enjoy it. Plus, it won’t clutter the front porch or the front of the refrigerator!
I’ve listed a few of my favorite BBQ sauce recipes below, each with its own distinctive flavor and style. You might enjoy trying one style you’re familiar with, and one that’s new to you. You can find a variety of bottle styles and sizes at many different retailers such as The Container Store.
Have the kids decorate a different label (a simple piece of paper that can be glued onto the bottle). Finally, secure the bottles in a nice box among some hickory wood chips (found at most grocery stores). The wood chips are a great packing material as well as grill starter. If you don’t have the time or desire to make your own BBQ sauce, purchase a favorite store brand, soak off the label and affix your own for the same effect.
Here are some of my preferred BBQ sauce recipes, all from the wonderful site AllRecipes.com:
Big Al’s K.C. Bar-B-Q Sauce
By: Alan Arthur
“This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite.”
Yield: 6 cups
- 2 cups ketchup
- 2 cups tomato sauce
- 1 1/4 cups brown sugar
- 1 1/4 cups red wine vinegar
- 1/2 cup unsulfured molasses
- 4 teaspoons hickory-flavored liquid smoke
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
- Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
North Carolina BBQ Sauce
“This sauce is vinegar-based with no ketchup. It’s very tangy, very thin, and wonderful on pork, chicken, and even tofu!”
Yield: 1 gallon
- 1 gallon white vinegar
- 1 1/3 cups cayenne pepper
- 1 1/8 cups ground black pepper
- 3/4 cup mustard powder
- 1/2 cup salt
- 3 lemons
- 2 (10 fluid ounce) bottles Worcestershire sauce
- Combine the vinegar, cayenne pepper, black pepper, mustard powder, salt, lemons, and Worcestershire sauce in a large pot; bring to a simmer. Bring to a boil, then turn heat to low and simmer for at least 30 minutes.
Applesauce Barbeque Sauce
“Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork.
Yield: 3 1/2 cups
- 1 cup applesauce
- 1/2 cup ketchup
- 2 cups unpacked brown sugar
- 6 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
Mustard Based BBQ Sauce
“This is a great version of the traditional mustard-based BBQ sauce. Most sauces are ketchup based, but in the South we prefer the mustard variation. You ought to try it at least once.”
Yield: 1 1/2 cups
- 1 cup prepared yellow mustard
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1/4 cup white vinegar
- Ground black pepper to taste
- In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30 minutes.
Happy Father’s Day!
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With Mother’s Day fast approaching, many of us will sit down with pen in hand to write a heartfelt inscription on a card for Mom. Trying to sum up a lifetime of gratitude and emotions on a greeting card can be a daunting task, though, which is why I’ve compiled a list of ideas to fuel your card-writing inspiration:
1. Make a list of all the reasons you love her (her great advice, the way she cooks the perfect omelet, the TLC she gave you when you were sick, etc.).
2. Share a special memory or two. (“I’ll never forget when we went camping in Estes Park and it snowed in June, and how happy I was when you got up and made coffee…”)
3. Borrow a quote, a song lyric, a verse or a line from a poem that expresses how you feel.
4. Tell her about things in your life that make you think of her. (“The kids and I picked lilacs today, which reminded us all of your perfume…”).
5. If you have children, tell her why the grandkids love her. Better yet, if they’re old enough to write let them pen a line or two on the card. (Your pets can also write sentiments to your mom.)
6. Write about something you learned from her. (“Along with teaching me the secret to your chocolate chip cookies, you taught me how to choose my battles, open a bottle of champagne and ask for a raise…”)
7. Compile the reasons you are most thankful for your mom. (“I am grateful for your patience, wisdom, support and faith in me these many years…”)
Do you have any suggestions to add to the list? I always love to hear your ideas. Happy Mother’s Day to all the hard-working moms out there!
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Easter is one of my favorite holidays, but if you have children it can be challenging to manage the hunt for Easter eggs and also serve breakfast all in the same morning. The following quiche recipe is perfect for a mid-morning brunch; it’s kid friendly, and easy to prepare. The hash browns form a crispy crust which is topped with a ham and egg mixture. Feel free to add or subtract filling ingredients depending on what your family likes. Sometimes I arrange asparagus spears or chopped artichoke hearts on top before adding the eggs, and I’ve also substituted cooked, crumbled bacon for the ham.
- 1 24-ounce package frozen hash browns, thawed
- 1/3 cup melted butter
- 1 cup shredded pepper jack cheese
- 1 cup shredded Emmenthaler or Swiss cheese
- 1 cup diced cooked ham
- ½ cup half and half
- 2 eggs
- salt and freshly ground black pepper to taste
Preheat oven to 425 degrees F. Press thawed hash browns between paper towels to remove moisture. Arrange hash browns into a greased 9-inch pie plate, forming a solid crust. Brush the crust with melted butter, including top edges. Bake for 25 minutes; remove from oven. Reduce oven temperature to 350 degrees. Sprinkle cheeses and ham evenly over bottom of crust. Beat half and half with eggs and salt and pepper. Pour over cheeses and ham. Bake uncovered for 30 to 40 minutes, or until eggs are set and a knife inserted in center comes out clean. 6 servings.
If you have any favorite recipes or Easter traditions, I’d love to hear about them!
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