Turnabout is fair play. Back in May, I wrote a “Guidelines for a Happy Mother’s Day” — you know, just in case — and with Father’s Day on Sunday, I’m feeling the pressure to keep up with the standard set by my family. Just to keep everything on track, I’m throwing out some guidelines for Dad’s Day.
1. Let Dad sleep in. Really. No cracking open the bedroom door and no stage whispers of “Is he still asleep?” or my favorite, “How long is he gonna sleep? ALL day?” (In the past, this scenario has happened at the nerve-jarring hour of 5:30 a.m.)
2. Make him a lovely brunch with all his favorites. Hands down, the best thing about any Sunday in our house is the breakfast S makes. It’s ridiculously good. Personally, I think it’s better than what you find in most restaurants (and you can eat it in your pjs), so imagine how high the bar is for making him brunch.
My plan is to make a tofu scramble (don’t knock it til you’ve tried it), hash browns, and that delicious French toast bake that he makes. [Recipes at the end of this post] Add in some strawberries and cream, OJ and coffee and I’m calling it a brunch.
3. Give him options for his day. Does he want to go to the pool or the movies? No problem. Does he want to go for a hike? No problem. Does he want to be left alone? No problem. Does he want to engage in an all-out super-soaker water gun war? Fine … as long as it’s with the kids.
4. I know he’d appreciate a bicker-free zone on his day as well, but the odds of that happening for 24 hours in a row are about the same as pitching a perfect game. It’s not that it can’t happen, but everything (the moon, karma, chi, the stars, whatever) has to be aligned just right and then it still takes effort. But no worries, because I have this:
Yep, he got an iPad for Father’s Day.
We’ve been dancing around the “to iPad or not to iPad” question since they first showed up on the tech landscape a few years back. S is a devoted Mac/Apple fan. I think I’ve mentioned that his happy place is the Apple Store. When push came to shove, however, we just weren’t sure there was enough rationale to buy this gizmo other than “Wow, aren’t they cool?”
But I’ve been saving my pennies for a while now, and it just seemed like we’ve reached a point that it makes sense. Also, iGameMom‘s reviews of all the educational apps out there have shown me the light. iPad, it is.
Yes, I’ve already given it to him (because there was no way the kids were going to keep that a secret!) and he loves it. I’m hoping that the glow of the screen will blind him to any bickering that might happen on Sunday.
(I’ll admit that since we got the iPad, I have barely had a chance to look at it. I was hoping to use it as an e-reader, but given its popularity with the other 4 people in this house… I’m going to drop hints for my very own Kindle Fire.)
Hope everyone has an enjoyable Sunday, and Happy Father’s Day to all the dads out there!
- 1 Tbl olive oil
- 16 oz extra-firm tofu, drained and cut into 1-inch pieces
- 1 medium bell pepper (red, green, yellow — whatever color you happen to have), chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp oregano
- black pepper and salt
- water, as needed
Heat oil in skillet over medium to medium-high heat. Add in onions and bell pepper; saute for 3 minutes. Add the garlic; sauté for 2 minutes. Add in mushrooms, cumin, turmeric, and oregano and stir to mix. Throw in some black pepper and a wee bit of salt. Add a little water to get all the spices from the bottom of the pan.
Add in the tofu and mix well. The tofu will break apart easily, so be gentle if you want a more chunky scramble. Heat for about 15 minutes, adding water as necessary to keep everything from sticking to the pan. Serve immediately. Optional: you can add tabasco or salsa to give it some kick.
S’s Flippin’ Fabulous French Toast Bake
- 1 loaf of French bread, cut into 1.5-inch slices
- 1 stick of butter
- 1 cup brown sugar
- 4 Tbl rum (yes, rum — you can substitute vanilla if you prefer, but it ain’t the same!)
- 6 eggs, beaten
- 3 cups of milk
- cinnamon-sugar to taste
S uses two 9×13″ rectangular casserole pans for this process. In one pan, melt butter, then add brown sugar and 2 Tbl of the rum. Combine, smooth it out over the bottom of the pan, and refrigerate.
In a mixing bowl, combine eggs, milk and remaining 2 Tbl of rum.
In the other 9×13″ pan, arrange bread slices in one layer so they cover the bottom of the pan. Pour the egg mixture over the bread slices and refrigerate for an hour. After an hour, turn the slices over to coat the other side and refrigerate overnight.
The next morning, preheat oven to 350. Transfer the pieces of bread to the pan with the brown sugar (flipping over the pieces as you place them). Dust the top with the cinnamon-sugar. Bake at 350 for about 30 minutes.
To serve, pull out one to two individual slices and flip them upside-down onto plates, so the syrup is on top. (As S says, “There’s a lot of flipping in this recipe.”) Bask in the glory of all the compliments. Seriously.