Father’s Day

June 9, 2003

Father’s Day

There is one Father’s Day that I will never live down. We lived at HillStead in the Shepherd’s cottage and Eli was 2 years old. It was nice weather and we had slept with the windows open that night. I woke to the unmistakable sound of the blast of flame from a hot air balloon. It sounded very close by. I looked out our window and a balloon was practically in our front yard!

I woke Adam by saying “Look!, there’s a hot air balloon right in our yard!” Then I leapt out of bed and grabbed Eli from his bed. I rushed down the stairs and out the front door with Eli on my hip. Together we looked about 50 feet up into the basket and said “hi” to the people in the basket who were looking out at us. We watched as they floated up higher and over the barn, slowly they buoyed up the hill. Eli and I were both taken by the experience and I wanted to share it, and continue it as well. Now wide awake, we dashed back into the house and I threw on some clothes. I told Adam that Eli and I were going off in the car to follow the balloon. He seemed mad, and we left to chase the balloon.

We followed that balloon and even watched them land. Eli loved the whole experience. He was thrilled when the woman who owned the balloon gave him a pin of the big yellow balloon to keep as a memento of his “chasing” experience. We were both energized and wide awake by the time we arrived back at our house. It was barely 6:30 a.m. Adam had gone back to sleep, but it was hard to keep Eli quiet downstairs, so he was soon up for the day. He came downstairs saying, ” I can’t believe you woke me up for that.” He grumbled all morning.

Adam has never been a morning person. Before we had kids, he used to sleep until at least 10 a.m. and preferably even later. So, this 5-something-a.m. awakening had been an awful way to start not only any weekend morning, but particularly a Father’s Day morning. He has reminded me of that morning every year, whenever the day is mentioned. The latest he will sleep these days is about 8 a.m., so I usually try to appeal to his gastronomic senses and cook him something he will love.

So this year will be no different. I will have to relive Adam’s rude awakening on that day, as he’ll tell it to everyone. I will, as usual, try to redeem myself and the day by cooking him something he will love. There absolutely must be red meat for dinner and chocolate for dessert. And never again will I wake him for a hot-air balloon! (I would quietly grab the kids though and pile them in to the car!)

**For the record: later that day we all went to a motocross race which he and Eli loved!

A-1 Marinade for Steak

From the back of the A-1 bottle. They call it “Romanian Steak” from the Old Homestead restaurant in NYC. Always good. I usually only mix up 1/2 batch for a regular sized steak, put it in a zip lock baggie with the steak, and let it sit in the fridge overnight. Grill for best flavor.

1/2 cup A-1 steak sauce
2 Tbsp dijon mustard
2 Tbsp honey
2 Tbsp soy sauce

Red Cabbage and Roquefort

This is from The Open House Cookbook. It is simple and really good, excellent for having with sandwiches and other picnic fare. It makes alot and everyone seems to look forward to having the leftovers.

2 medium heads of red cabbage
1 1/2 cups crumbled roquefort cheese (use any blue cheese you like) – I use 12 oz. crumbled
1 cup chopped fresh parsley
3 1/2 cups Hellman’s mayonnaise ( 1 large jar)
1/2 cup grainy mustard
1. Remove the outer leaves from each head of cabbage. Using a sharp knife, core the cabbages and finely shred them. Place in a very large bowl. Add 1 c. roquefort and 2/3 c. parsley. Toss to combine.
2. In a separate bowl, mix together the mayonnaise and mustard. Add to cabbage mixture and toss to coat thoroughly.
3. Top with remaining blue cheese and parsley.
4. Refrigerate for at least 2 hours before serving.
Makes about 16 servings.

Hot Fudge Pudding Cake

From Cooking Well magazine- amazingly chocolately and rich. Really needs vanilla ice cream to go with it (even for major chocoholics like us). Had this at a pool party, the adults gobbled it up and all asked for the recipe.

1 Cup cold coffee
1/2 cup water

Mix and set aside.

1/3 cup brown sugar
1/3 cup sugar
1/3 cup Dutch processed cocoa

Mix and set aside

6 Tbsp butter
1/3 cup Dutch cocoa
2 oz. semi sweet chocolate

Melt over simmering water

1/3 cup whole milk
1/4 teas. Salt
1  egg yolk
1 Tbsp. vanilla

Whisk together and add chocolate mixture

3/4 cup flour, 2 tsp.  baking powder
Whisk and add to the chocolate and milk/egg mixture. Stir until evenly combined.

Pour batter into 8” greased, square pan.  Spread evenly.
Sprinkle brown sugar mixture over the top.
Gently pour coffee over the top.
Bake @ 350 until puffy and bubbly and just beginning to pull away from the sides, about 45 minutes.
Cool 25 minutes. Serve warm with ice cream

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