I mentioned before that May was a busy month for us with celebrations. I think that May is the “get it going” month. We get to celebrate in June overwhelmingly during one week: Father’s Day, my son’s 29 and holding birthday (since I’m 29), and the 10th anniversary for my daughter and son-in- law (FYI they are also 29 and holding).
We tease Jimmy about his early days of fatherhood. There is no denying who did most of the hand- on parenting during those years….especially when it came to changing diapers. I give him some slack though because I know how busy he was coaching. He did help with cooking when he could, so that was a plus. I had a wonderful family that served as surrogate parents, aunts and uncles since I did not have anyone that lived close to me. I’ll be forever grateful to Peggy Cox (world’s best babysitter and friend) and her entire family for helping me out during those early years!
Once the kids became toddlers (aka potty trained), Jimmy was good to go with taking the kids places without me. Once they became kindergarten age and older, Jimmy became the older kid in the neighborhood. He drove this older Dodge pickup truck as his paint truck. The kids would look for the truck to appear at the end of the street and descend on our backyard as if he were the pied piper. They would play for hours playing softball, hide and seek, or kick the can. These were the years where you knew where your kids were at and they knew to come home when the street lights came on. It was before cellphones.
I did have a cowbell though. Seriously.
Plus, I had that kitchen phone with the really long cord that had the neighborhood parents on speed dial. We had more than a neighborhood: we had extended family.
I’m very proud of my son and son-in-law for being involved dads. My son had some practice with his nephews. Believe me…it was some tough practice. Jay has been a dad for 2 months, but he’s already laying out plans for his sweet Layla. Pray for our young dads and moms. They need all the prayers they can get the way our world is now. The kids do, too. We need to go back to the times of no cell phones and playing kick the can. At least put that phone down long enough to enjoy a family meal. Speaking of family meal….my son and son-in-law are great cooks, too, and not just Jimmy. So, parents, teach your kids to cook, too.
Celebrating the men in our lives this week for being great dads, grandfathers, and even uncles. Thank you for being a blessing in a child’s life. If you know of a single or struggling parent, go be that special “uncle” or “aunt” that they need. It takes a village.
Here are a few recipes to help you create something special for Father’s Day or “just because”.
Blackberry Cobbler
(Blackberries are in season, but feel free to use frozen ones in this easy cobbler!)
1/2 cup (1 stick) butter 3 cups fresh or frozen blackberries* 1 ½ cups granulated sugar, divided 1 cup self-rising flour 1 cup whole milk 1/2 teaspoon vanilla extract Directions: Preheat oven to 350°F.
Place the stick of butter in an 8” baking pan. Place pan in oven to preheat and melt butter. In a medium bowl, add the blackberries and ½ cup sugar. Stir and allow the sugar to melt into the berries. In another medium bowl, mix together the flour and remaining ingredients. Mix until well combined. Remove pan from oven and pour the flour mixture into pan. Spoon blackberries over flour mixture. Bake at 350 degrees for 50-60 minutes or until top is golden brown. *If using frozen blackberries, allow to thaw before using. Add cornstarch if needed to thicken the juice if it appears very runny.
Pina Colada Cake CAKE:
2 large eggs 2 cups granulated sugar 2 cups self-rising flour ½ tsp. rum flavoring, optional 1 can (13½oz.) crushed pineapple, drained
½ cup chopped pecans ¾ cup flaked coconut Butter or oil for greasing pan
ICING:
1 8oz. pkg cream cheese, softened
1 stick butter 1 ½ cups powdered sugar ½ cup chopped pecans, garnish
Directions: Preheat oven to 350 degrees. Mix all cake ingredients together until well combined. Grease a 9x13 baking dish with butter or oil. Pour cake mixture into pan and back for 35 to 40 minutes, until golden and toothpick comes out clean. Mix icing ingredients and pour onto cake while it is still hot.
Spread icing evenly then sprinkle ½ cup chopped pecans onto of icing. Allow to set at least 1 hour before serving.
Libby Hires is a columnist for the Bryan County News.