I almost forgot about Father’s Day this year.  Maybe it’s not too surprising; my dad, my father-in-law, and my husband are no longer living and so the significance of the day doesn’t stand out like it did formerly.  But since I remembered, I have some thoughts on the subject.

First of all, I think about my grandfathers.  I never knew either of them, as they passed away before I was born.  However, their lives had an impact on mine because they greatly influenced my parents.

Dad’s father was known as “Pop Searle” to the math students at Central High School.  He was a well-loved algebra teacher with a quirky sense of humor.  According to Dad, Pop always took up for the underdogs – students that were on the “fringes” of society.  He referred to them as his “orphans,” and they were the ones that first gave him the nickname, “Pop.”

It was from Pop’s example that Dad developed his own sense of humor, not to mention his gift of teaching.  Although my father never taught school like his did, my siblings and I had the benefit of learning a great deal from him, including much of what he had gleaned from his own dad.  For the most part, Dad also saw people as individuals, not caring about their background.

When she told stories about her father, Mom always referred to him as, “Daddy.”  Looking back, it seems kind of funny that she would speak of her mother not only as “Momma,” but also “your Granny Grace.”  My grandfather was a different story.  He was simply, “Mom’s Daddy.”  Years later, my siblings and I labeled him “Granddaddy” to designate his relationship to us.

Even though he was well-known as a prosperous business man, Granddaddy was not afraid of hard work.  He didn’t live “high-on-the-hog,” despite the fact that he could have.  Appearance didn’t mean much to him, as the following story will tell.

Mom tells of a day she was walking with some of her college buddies.  They were impressed that she was her father’s daughter, knowing his status as a man of means.  As they were strolling down the sidewalk, a scruffy-looking individual with no teeth came from the other direction.  When they passed him, he looked at Mom and exclaimed, “Howdy, young’un!”  She greeted him in return.

After he was out of earshot, her inquisitive friends questioned my mother, “Who was that filthy old man and why did you speak to him?”  They were quite disgusted that what looked to be a scroungy bum would have the nerve to speak to the daughter of a prominent citizen.

The girls were very dismayed at Mom’s proud answer, “That was my daddy!”  Unbelieving, they thought she was pulling a prank on them.  However, the “bum” really was her father; he had been working with his wrecking crew demolishing a building, which explained the dirt.  He had neglected to put in his false teeth that day, thus he was toothless.   Mom, as unpretentious as her father, told us the story with pride, not a whit embarrassed about the way her daddy had appeared to her friends.

For my second observation, I want to say how proud I am of my two sons as I watch them with their children.  My late husband loved his kids, but he was not much on attending their activities or taking them on outings, although he did interact with them in other ways.  I am thankful to see that each of my boys  makes quite an effort to play a major role as a dad and partner in family fun times.

Okay, now for some recipes.  I am sticking with my tradition for Father’s Day and going for the grill.

 

Steak Marinade

1/2 cup Worcestershire sauce

3 tablespoons balsamic vinegar

1 to 1-1/2 tablespoons Dijon mustard

1/2 teaspoon pepper

Combine all ingredients.

In a large, shallow non-aluminum baking dish or plastic bag, pour marinade over steaks; turn to coat.  Marinate in refrigerator for 30 minutes.  Remove steaks; discard marinade.  Grill or broil steak to preferred doneness.

Note: a substitute for balsamic vinegar – 1 tablespoon red wine vinegar OR apple cider vinegar plus 1/2 teaspoon sugar.

 

Grilled Lemon Garlic Potatoes

2 pounds small red potatoes, halved

2 tablespoons olive oil, divided

1-1/2 teaspoons grated lemon rind

2 tablespoons lemon juice

1/2 teaspoon garlic powder (or 1 garlic clove, pressed)

3/4 teaspoon salt

1/4 teaspoon coarsely ground pepper

3 tablespoons chopped fresh parsley

Vegetable cooking spray

Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 20 to 25 minutes or until tender.  Drain potatoes and toss with 1 tablespoon olive oil.

Stir together lemon rind, next 5 ingredients, and remaining tablespoon of olive oil.

Coat a cold cooking grate with cooking spray; place on grill over medium-high heat (350 to 400 degrees).  Place potatoes on cooking grate; grill, covered with grill lid, 5 minutes, turning occasionally.  Gently toss hot potatoes with lemon mixture.  Serve immediately or at room temperature.  Makes 4 servings – double to make 8.

 

Grilled Peppered Bread

12 (1/2-inch thick) French bread slices

Olive oil

Freshly ground black pepper

Brush both sides of bread with olive oil; sprinkle both sides evenly with pepper.  Grill bread, uncovered, over medium-high heat (350 to 400 degrees) 1 to 2 minutes per side or until lightly toasted and browned.

 

Chocolate-Sauced Dessert Kabobs

 3/4 cup semisweet chocolate pieces

1/4 cup butter or margarine

2/3 cup sugar

1 (5-ounce) can evaporated milk (2/3 cup)

2 medium-sized ripe (but firm) nectarines or peaches

1/2 (10-3/4-ounce) fresh or frozen pound cake

2 ripe bananas, peeled

6 whole strawberries, stemmed

For sauce, melt chocolate pieces and butter in a small saucepan over low heat. Add sugar. Gradually stir in evaporated milk. Bring to boiling; reduce heat. Cook and stir over low heat for 8 minutes. Remove from heat; set aside.

Remove pits from nectarines or peaches; cut fruit into wedges. Cut pound cake and bananas into 1-inch chunks. Alternately thread peaches, cake, and bananas on six (12-inch-long) skewers. Add one strawberry to each skewer.

Grill kabobs about 5 minutes or until cake is toasted, turning once.

To serve, push fruit and cake from skewers onto dessert plates. Drizzle with the warm chocolate sauce. Makes 6 servings.