Showing posts with label Father's Day. Show all posts
Showing posts with label Father's Day. Show all posts

Monday, June 10, 2024

A GIFT FROM DAD

Pondering what it means to be poor

by Anne Montgomery

When my dad was 92, he got sick.  With the exception of some childhood bouts of pneumonia—the result of growing up in a house full of chain-smoking coal miners—he’d been robustly healthy his entire life. That he survived the twin assaults of Valley Fever and pneumonia was surprising. Before dying just a week shy of 97, he still took ballroom dance lessons, required not a single medication, and read the New York Times every day.

My father was an ice dancer until he was 80. Then he took up ballroom.

However, my dad was not the same as he was before his illness. His mind was altered, leaving him fuzzy in the short-term memory department. Ironically, and like many elderly people, he has no trouble recalling in vivid detail events that occurred many decades ago. The Japanese kamikaze that flew so close to his destroyer escort he could see the young pilot’s eyes before the plane narrowly missed the ship and plunged into the sea. The sailor plucked from dark, oil-slicked water who lay in his arms and asked for a cigarette before dying. The shipmate who worked as Mickey Rooney’s stunt double who sometimes climbed the mast and performed swan dives into the ocean. And the bodies of downed pilots, in a neat row on the deck, tarp covered save for their feet which rocked rhythmically as the ship swayed beneath the night sky, waiting to be buried at sea.

My father served on a destroyer escort during World War II. The men of the USS Ulvert Moore fought in numerous battles, including Iwo Jima and Okinawa.

Bright and clear is another memory my dad carries, one of a ten-year-old growing up in the mining town of North Irwin, Pennsylvania. The small dwelling on Penn Avenue housed immigrants, Irish in my father’s case. But Italians, and Poles, and Russians, and others lived on the street, as well, all sharing something in common. They were poor.

“Dad’s taking you to a ballgame,” his mother called.

Clad in knickers with clasps below the knees, brown shoes and socks, and a white button-down, my father balked when she handed him a sack lunch bearing a chicken sandwich and a small red apple.

“I wanna get lunch when I get there,” he said. “Everyone buys their lunch at the ballgame.”

My grandfather— thin, balding, blue eyes dancing beneath the brim of a fedora—smiled, then ushered my dad to the train station. There was no money to make the trip to Pittsburg’s Forbes Field, but my grandfather worked for the railroad, one of the few members of the Butler clan to avoid laboring in the mines,  so they rode the train for free.

My dad still clutched his sack lunch on the street car that would drop them in front of the stadium. “I wanted to hide it,” he said. “I put it under the seat because I didn’t want people to see it.”

After disembarking at Forbes Field, they were caught in an excited wave of baseball fans rushing to get into the game. When they settled into their seats, my dad tucked the brown bag out of sight.

The game got underway, but then a strange murmuring swept through the crowd. My dad turned and, up in the stands on the third-base side, he saw a couple approaching.

“The man was young, dashing. Black hair. Big smile. Well-dressed. She was a beautiful lady. Blonde. She looked like a movie star. People were waving at them.”

And there was something else.

“He was carrying a two-handled picnic basket.”

“What are you looking at?” my grandfather asked. “I think there’s gonna be a squeeze play.”

But my dad kept staring at the couple.

“Paul, you have to watch the game. Is there something wrong?” My grandfather turned.

“I don’t understand why anyone would bring a picnic basket to a ballgame unless they were real poor. He doesn’t look poor.”

“Paul, he isn’t poor!” my grandfather said. “That’s Billy Conn, the Light Heavyweight Champion of the World.”

Conn, an Irish-American boxer and local favorite called The Pittsburgh Kid, was known for being cocky and brash, his fights against Joe Louis, and his 63-11-1 record.

My dad continued to keep his brown bag hidden beneath the seat as he watched the game that day, taking a bite occasionally, hoping no one would notice. He wondered about the glamorous couple, sneaking peeks as they snacked on their picnic-basket lunch. He thought about what it meant to be poor.

A chance sighting of world champion boxer Billy Conn had my then ten-year-old father pondering what it meant to be poor.

“I should have been proud to be able to go to the ballgame,” my dad said, blinking blue eyes that look just like mine. “I learned that I shouldn’t worry about what other people might think of me.”

I thought about his wise words, a lesson he learned at the tender age of ten, a time he still recalls so vividly.

Thanks to the G.I. Bill, my father would earn a bachelor’s degree from Penn State University. When I was eight, I watched from the balcony as he received a master’s degree from Seton Hall. Because of his stint in the Navy and his education, we were never poor, something that, as a ten-year-old, he might have been comforted to know.

Here is a brief peek at Anne's latest release.

Bud Richardville is inducted into the Army as the United States prepares for the invasion of Europe in 1943. A chance comment has Bud assigned to the Graves Registration Service where his unit is tasked with locating, identifying, and burying the dead. Bud ships out, leaving behind his new wife, Lorraine, a mysterious woman who has stolen his heart but whose secretive nature and shadowy past leave many unanswered questions. When Bud and his men hit the beach at Normandy, they are immediately thrust into the horrors of what working in a graves unit entails. Bud is beaten down by the gruesome demands of his job and losses in his personal life, but then he meets Eva, an optimistic soul who despite the war can see a positive future. Will Eva’s love be enough to save him?

Praise for Your Forgotten Sons

“Although a defty crafted work of original fiction, “Your Forgotten Sons” by Anne Montgomery is inspired by a true story. An original and inherently interesting read from start to finish, “Your Forgotten Sons” will prove to be an immediate and enduringly appreciated pick.”  Midwest Book Review

“This was a quick, riveting read that really challenged me to think differently about our servicemen and women, especially those who take on the jobs that don’t get heroically depicted in the media or news…I really highly recommend this book to anyone that is looking for a different take on American history. I left it with a newfound appreciation for the unsung heroes.” Bekah C NetGalley 

“This is the truth. It’s gritty and painful and bittersweet – and true.  When you think you’ve read every perspective of WWII, along comes Bud to break your heart.” Bridgett Siter Former Military Reporter

“Anne Montgomery writes a strong story and I was hooked from the first page. It had a great concept and I enjoyed that this was inspired by a true story…It was written perfectly and I was invested in the story. Anne Montgomery has a great writing style and left me wanting to read more.” –  Kathryn McLeer NetGalley 

Available at Amazon, Apple Books, Barnes & Noble, Google Books, and Kobo

Anne Montgomery
has worked as a television sportscaster, newspaper and magazine writer, teacher, amateur baseball umpire, and high school football referee. She worked at WRBL‐TV in Columbus, Georgia, WROC‐TV in Rochester, New York, KTSP‐TV in Phoenix, Arizona, ESPN in Bristol, Connecticut, where she anchored the Emmy and ACE award‐winning SportsCenter, and ASPN-TV as the studio host for the NBA’s Phoenix Suns. Montgomery has been a freelance and staff writer for six publications, writing sports, features, movie reviews, and archeological pieces.

When she can, Anne indulges in her passions: rock collecting, scuba diving, football refereeing, and playing her guitar.

Learn more about Anne Montgomery on her website and Wikipedia. Stay connected on Facebook, Linkedin, and Twitter.

 


Wednesday, June 15, 2022

CELEBRATE DAD

Father’s Day is June 19 this year. Show dad some love with this flavorful dinner fit for a king and definitely enjoyed by the queen and all the princes and princesses. Easy to make and oh, so good.

 MENU

Grilled Sirloin Steak 
Twice Baked Potatoes
Sautéed Mushrooms
Caesar Salad
Dry Red Wine – Burgundy

Grilled Sirloin Steak
Sirloin steak, cut 1 – 1½ in. (2.50 – 3.80cm) plan ¾ lb. (375g) per person 
1 cup (240ml) garlic infused oil (recipe below) or 1 cup (240ml) olive oil and 3 garlic cloves, sliced 
½ cup (120ml) dry red wine 
2 tbsp. (30ml) basil 
2 tbsp. (30ml) oregano

Cut slits in fat around the meat so it doesn’t curl when cooked.

Combine all ingredients into a plastic bag or glass bowl. Marinade 5 – 12 hours in fridge. Sirloin can be tough. A long marinade is needed to make the meat tender and juicy.

 

Remove meat from fridge 1 hour before grilling.

 

Preheat grill on medium-high.

 

Pat meat dry. Discard marinade. Place steak on grill and close lid.

 

Grill first side 4 – 5 minutes. Turn meat (you only turn meat once) and final grill the second side as listed:

2 – 3 minutes rare

3 – 5 minutes medium-rare

5 – 7 minutes medium

6 – 9 minutes medium-well

 

Garlic Infused Oil

This is a wonderful oil to sauté vegetables or fry meat and poultry. It’s especially good to swipe a thin coating on burgers before frying or grilling. 

2 cups (450ml) good quality olive oil
5 garlic cloves, peeled and sliced

Drop garlic into a glass bottle or jar. Pour in oil. Cover tightly.

Set the bottle on your counter, away from the sun, for at least three days before you use it. Remove garlic after 5 days and discard. The flavored oil is good for two months.

This method works well with all herbs. Be sure to cover the herbs with oil so they don’t mold.


Twice Baked Potatoes

The amounts of the following ingredients are left up to your taste, but don’t be sparing if you want great flavor.

1 baking potato per person
Olive oil
Butter
Extra sharp cheddar cheese, grated
Sour cream
Freshly ground pepper to taste
Paprika

Preheat oven to 400° F (200°C).


Wash potatoes under cool water. Pat dry. Rub skins with a little olive oil. Make a small slit across their tops. Lay on a cookie sheet. Bake 1 hour or until a toothpick is easily inserted.

Combine butter, cheddar cheese, sour cream, and pepper into a small bowl.

When potatoes are tender, lay them on a cutting board and slice them in half. They’ll be very hot so use potholders for this. Scoop the pulp into the above mixture. Be careful not to rip the skins. Whip the mixture well.

Refill the shells and set them back on a cookie sheet. Sprinkle with a little paprika for color.

Stop here if you plan to serve the potatoes the next day. Cover with cling wrap and refrigerate. Remove from the refrigerator at least one hour before baking.

 

No matter which option you use, preheat reheat oven to 325° F (160°C).

 

Bake uncovered 25 – 30 minutes. You only want to heat the potatoes so don’t overdo the baking time.


Sautéed Mushrooms
8 oz. (250g) mini bella mushrooms
1 tbsp. (15ml) olive oil
2 tbsp. (25g) butter½ small onion, sliced thin
2 tbsp. (30ml) dry vermouth or white wine
Freshly ground pepper to taste

 

Clean mushrooms with a paper towel to remove bedding soil. Slice them in half lengthwise if medium or into thirds if large.

 

Over medium heat dribble olive oil into a medium-sized frying pan and add butter. Stir in onions and mushrooms. Sauté until almost tender, 3 – 6 minutes.

 

Pour vermouth or white wine over the mushrooms and continue to heat.

 

To serve, grind pepper across the top and spoon into a warm serving dish.

 

This dish is best cooked and served on the same day. Leftovers are soggy.

 

Caesar Salad
1 egg, coddled
1 lg. clove garlic
½ tsp. (2.5ml) anchovy paste
Freshly ground pepper to taste
1 tbsp. 15ml) lemon juice, preferably fresh
3 drops white vinegar or as close as possible
¼ cup (60ml) olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup (37g) Parmesan cheese, grated
1 bag croutons, optional

Remove egg from refrigerator well before assembling all other ingredients on your counter. Eggs cook better for any recipe when at or close to room temperature.

Fill a small saucepan with water and bring to a boil. Place egg in water and boil 2 minutes. This process is called coddling.  Rinse under cold water, crack shell, and then scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.

In a large glass or wooden serving bowl, mash garlic with a spoon and fork into coarse pieces. Rub pieces against the sides of bowl to spread the oil they have released.
 
Add anchovy and pepper. Mix well. Pour in lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in olive oil until the dressing thickens. Remove this mixture from your bowl and set aside to use right before serving.

Tear lettuce into bitesize pieces. Add to salad bowl. Pour in some of the dressing. Toss well. Add more dressing if the lettuce looks too dry. Sprinkle on ¼ cup (28g) or so of Parmesan. Toss again.

Arrange salad on individual chilled bowls or plates. Sprinkle with remaining Parmesan and croutons. Serve immediately.

For a larger salad, increase ingredients proportionally, but do not exceed two eggs.

These recipes plus many more fun holiday menus are available in my Recipes to Cook Holidays Extraordinaire cookbook. 

 

Wednesday, June 09, 2021

CELEBRATE DAD

Father’s Day is June 20 this year. Show dad some love with this flavorful dinner fit for a king and definitely enjoyed by the queen and all the princes and princesses. Easy to make and oh, so good.

 MENU

Grilled Sirloin 
Steak Twice Baked Potatoes
Sautéed Mushrooms
Caesar Salad
Dry Red Wine – Burgundy

Grilled Sirloin Steak
Sirloin steak, cut 1 – 1½ in. (2.50 – 3.80cm) plan ¾ lb. (375g) per person 
1 cup (240ml) garlic infused oil (recipe below) or 1 cup (240ml) olive oil and 3 garlic cloves, sliced 
½ cup (120ml) dry red wine 
2 tbsp. (30ml) basil 
2 tbsp. (30ml) oregano

Cut slits in fat around the meat so it doesn’t curl when cooked.

Combine all ingredients into a plastic bag or glass bowl. Marinade 5 – 12 hours in fridge. Sirloin can be tough. A long marinade is needed to make the meat tender and juicy.

 

Remove meat from fridge 1 hour before grilling.

 

Preheat grill on medium-high.

 

Pat meat dry. Discard marinade. Place steak on grill and close lid.

 

Grill first side 4 – 5 minutes. Turn meat (you only turn meat once) and final grill the second side as listed:

2 – 3 minutes rare

3 – 5 minutes medium-rare

5 – 7 minutes medium

6 – 9 minutes medium-well

 

Garlic Infused Oil

This is a wonderful oil to sauté vegetables or fry meat and poultry. It’s especially good to swipe a thin coating on burgers before frying or grilling. 

2 cups (450ml) good quality olive oil
5 garlic cloves, peeled and sliced

Drop garlic into a glass bottle or jar. Pour in oil. Cover tightly.

Set the bottle on your counter, away from the sun, for at least three days before you use it. Remove garlic after 5 days and discard. The flavored oil is good for two months.

This method works well with all herbs. Be sure to cover the herbs with oil so they don’t mold.


Twice Baked Potatoes

The amounts of the following ingredients are left up to your taste, but don’t be sparing if you want great flavor.

1 baking potato per person
Olive oil
Butter
Extra sharp cheddar cheese, grated
Sour cream
Freshly ground pepper to taste
Paprika

Preheat oven to 400° F (200°C).


Wash potatoes under cool water. Pat dry. Rub skins with a little olive oil. Make a small slit across their tops. Lay on a cookie sheet. Bake 1 hour or until a toothpick is easily inserted.

Combine butter, cheddar cheese, sour cream, and pepper into a small bowl.

When potatoes are tender, lay them on a cutting board and slice them in half. They’ll be very hot so use pot holders for this. Scoop the pulp into the above mixture. Be careful not to rip the skins. Whip the mixture well.

Refill the shells and set them back on a cookie sheet. Sprinkle with a little paprika for color.

Stop here if you plan to serve the potatoes the next day. Cover with cling wrap and refrigerate. Remove from the refrigerator at least one hour before baking.

 

No matter which option you use, preheat reheat oven to 325° F (160°C).

 

Bake uncovered 25 – 30 minutes. You only want to heat the potatoes so don’t overdo the baking time.


Sautéed Mushrooms
8 oz. (250g) mini bella mushrooms
1 tbsp. (15ml) olive oil
2 tbsp. (25g) butter½ small onion, sliced thin
2 tbsp. (30ml) dry vermouth or white wine
Freshly ground pepper to taste

 

Clean mushrooms with a paper towel to remove bedding soil. Slice them in half lengthwise if medium or into thirds if large.

 

Over medium heat dribble olive oil into a medium-sized frying pan and add butter. Stir in onions and mushrooms. Sauté until almost tender, 3 – 6 minutes.

 

Pour vermouth or white wine over the mushrooms and continue to heat.

 

To serve, grind pepper across the top and spoon into a warm serving dish.

 

This dish is best cooked and served on the same day. Leftovers are soggy.

 

Caesar Salad
1 egg, coddled
1 lg. clove garlic
½ tsp. (2.5ml) anchovy paste
Freshly ground pepper to taste
1 tbsp. 15ml) lemon juice, preferably fresh
3 drops white vinegar or as close as possible
¼ cup (60ml) olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup (37g) Parmesan cheese, grated
1 bag croutons, optional

Remove egg from refrigerator well before assembling all other ingredients on your counter. Eggs cook better for any recipe when at or close to room temperature.

Fill a small saucepan with water and bring to a boil. Place egg in water and boil 2 minutes. This process is called coddling.  Rinse under cold water, crack shell, and then scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.

In a large glass or wooden serving bowl, mash garlic with a spoon and fork into coarse pieces. Rub pieces against the sides of bowl to spread the oil they have released.
 
Add anchovy and pepper. Mix well. Pour in lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in olive oil until the dressing thickens. Remove this mixture from your bowl and set aside to use right before serving.

Tear lettuce into bitesize pieces. Add to salad bowl. Pour in some of the dressing. Toss well. Add more dressing if the lettuce looks too dry. Sprinkle on ¼ cup (28g) or so of Parmesan. Toss again.

Arrange salad on individual chilled bowls or plates. Sprinkle with remaining Parmesan and croutons. Serve immediately.

For a larger salad, increase ingredients proportionally, but do not exceed two eggs.

These recipes plus many more fun holiday menus are available in my Recipes to Cook Holidays Extraordinaire cookbook. 

 

Sunday, June 16, 2019

Monday, June 10, 2019

THANKS, DAD!

by Catherine Castle

Father’s Day is this month. With this holiday comes a rash of blogs about fathers and how they affected their children’s lives. I thought I’d add mine to the mix, but with a writer’s slant.

When I was growing up and working on a school assignment, I often wanted to use a word I didn’t know how to spell. You have to realize that this was way before the advent of computers where misspelled words are often automatically corrected by computer software programs. My available resources were a beat up dictionary and my parents, who didn’t have more than an eighth grade education. I’d usually ask my dad how to spell a word since Mom claimed she never knew. Every time I asked, Dad’s answer was always, “Go look it up in the dictionary.”

“How can I look it up, if I don’t know how to spell it?” I whined.

“Figure it out,” Dad said.

At the time, I thought Dad didn’t know how to spell and he was ashamed to tell me. So, I’d get the dictionary, look up the word using phonetics, and eventually I’d find the correct spelling.

Years later, when my own daughter would ask me how to spell a word, my answer to her was more often than not, “Go look it up.” And it was not because I couldn’t spell.

You see, after years of searching the dictionary for illusive words, somewhere along the way I became a great speller. Thanks to my father.

Today it doesn’t matter whether my father could spell or not. Today I see there was wisdom in my dad’s avoidance of handing me an answer. Instead of relying on someone to give me an answer, Dad taught me to go figure it out on my own. What a great lesson that was for a future writer.

Thanks, Dad.

Where novice Sister Margaret Mary goes, trouble follows. When she barges into a drug deal the local Mexican drug lord captures her. To escape she must depend on undercover DEA agent Jed Bond. Jed’s attitude toward her is exasperating, but when she finds herself inexplicably attracted to him, he becomes more dangerous than the men who have captured them by making her doubt her decision to take her final vows. Escape back to the nunnery is imperative, but life at the convent, if she can still take her final vows, will never be the same.

Nuns shouldn’t look, talk, act, or kiss like Sister Margaret Mary O’Connor—at least that’s what Jed Bond thinks. She hampers his escape plans with her compulsiveness and compassion, and in the process makes Jed question his own beliefs. After years of walling up his emotions in an attempt to become the best agent possible, Sister Margaret is crumbling Jed’s defenses and opening his heart. To lure her away from the church would be unforgivable—to lose her unbearable.


Multi-award-winning author Catherine Castle has been writing all her life. A former freelance writer, she has over 600 articles and photographs to her credit (under her real name) in the Christian and secular market. Now she writes sweet and inspirational romance. Her debut inspirational romantic suspense, The Nun and the Narc, from Soul Mate Publishing, has garnered multiple contests finals and wins.

Catherine loves writing, reading, traveling, singing, watching movies, and the theatre. In the winter she loves to quilt and has a lot of UFOs (unfinished objects) in her sewing case. In the summer her favorite place to be is in her garden. She’s passionate about gardening and even won a “Best Hillside Garden” award from the local gardening club.

Learn more about Catherine Castle on her website and blog. Stay connected on Facebook and Twitter. Be sure to check out Catherine’s Amazon author page and her Goodreads page. You can also find Catherine on Stitches Thru Time and the SMP authors blog site.