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Archive for June, 2014

My dad defies the mold

Happy Father’s Day!

What a swell day. 🙂 I just spent the afternoon with my dad, which isn’t particularly unusual for us, but it was Father’s Day and it was just the two of us and it was lovely.

Even though Father’s Day isn’t for my dad. Or rather, my dad doesn’t fit the dad stereotypes.

I thought about taking him out for brunch at a newish place near me, but I read their menu for today and it was very meat-oriented. Dads love bacon! And meat! With meat! And bacon! Except my dad quit eating meat when I was about four. So instead I made a caramel French toast that he loves, and it yields lots of leftovers, so he can enjoy it for a few more days. Yum!

Perusing ads and Hallmark stores, Father’s Day seems to be about meat and beer and tools and golf and sports and grilling (meat). And maybe neckties and wristwatches. Oh, and cigars. And shaving. (WTF? Who is giving her dad shaving paraphernalia for a present??)

I did manage to find a Father’s Day card that talked about memories of puking on road trips, and that definitely speaks to my relationship with my dad. He has a favorite story to tell about my getting carsick on a road trip home from Canada, in the rain, right before we approached customs. And another version on an airplane. Good times. 🙂

I realized earlier this week that I didn’t have a gift for him – yikes! What to do? None of the above would do for my pops. I mentioned the veggie lifestyle. No tobacco either. He has a beard. He works from home, sans neckties. He doesn’t play golf. Doesn’t really like beer. (He also has an annoying habit of just buying things he wants, although I mostly have him broken of doing things like that around holidays.) I would have to go Father’s Day rogue.

Fortunately, I tidied up my desk Friday afternoon and found, buried in a pile of crap, a page I had torn out of a magazine, reminding me of something I knew would be perfect: a memoir in cartoons by the longtime cartoon editor of The New Yorker. Not only would he love it (and he did), it too seemed representative of our relationship. We have a long history of my dad loving New Yorker cartoons and me not getting them. (Sometimes I get them. Sometimes they’re funny. But sometimes, seriously, what the fuck?)

After brunch and presents we went bike shopping, which morphed into bike clean up and repairing. Us, fix bikes? Don’t be ridiculous! I know dads are supposed to fix things, but my dad taught me the value of having an expert address the situation, whatever that situation may be. Dad gave me the phone number of whom to call when my tree died and needed to be removed, and when the bats became too big a problem and had to be eliminated. And today we packed up our bikes and carted them to the bike shop to get them tuned up, and some tweaks made. We’re a little late in the game this year, but we’ve been busy, and better late than never. Plenty of good riding days ahead of us this summer.

All in all, a pretty good day. I’ve always enjoyed my dad’s company, but since his heart attack last fall I tend to cherish it even more, even though I don’t use words like “cherish”, and today was no exception. I have a number of good friends who have lost their fathers already, and I appreciate how lucky I am that he’s still here.

Happy Father’s Day to all, and to all a good night! Or something like that. 🙂 Hope your day was as nice as ours!

Ooh, and because the recipe is so good and so easy, here’s that, too. It’s one of those perfect recipes you prepare the night before and just throw in the oven to bake in the morning.

Caramel French Toast

Ingredients

  • 1 1/2 cups packed light brown sugar (although I only had dark on hand and it was just as tasty)
  • 3/4 cup butter
  • 6 Tbls. light corn syrup
  • 4 eggs, beaten
  • 2 1/2 cups half and half (except I don’t use half & half for anything so I buy a pint and make up the remaining half cup with milk)
  • 1 Tbls. vanilla
  • 1/4 tsp. salt
  • 12 slices french bread – 1 1/2″ thick slices (But I end up using more like 15)
  • 3 Tbls. sugar
  • 1 1/4 tsp cinnamon
  • 1/4 cup butter, melted

In saucepan combine brown sugar, butter and corn syrup. Cook over medium heat. Stir until mixture comes to a boil. pour syrup into a greased 13 x 9 pan. Arrange bread slices on top of syrup. Mix together eggs, half and half, vanilla and salt. Pour over bread slices. Cover and refrigerate overnight. Mix 3 Tbls. sugar with cinnamon. Sprinkle over bread. Melt 1/4 cup butter and drizzle on top. Bake 350 degrees for 50 minutes. Eat. Say “yum!”. 🙂