Happy belated Father’s Day to all the Daddio’s out there! More specifically, my Daddio though.
Without my dad, I wouldn’t have a clue what kind of music to listen to. Classic rock is clearly the only option.
I wouldn’t have been the fastest runner on my soccer teams growing up.
I wouldn’t have a car…or have been able to afford gas for it in high school.
I never would have had donuts every Saturday morning.
I wouldn’t be able to hit a golf ball to save my life.
I wouldn’t be nearly as frugal.
I probably would’ve opted out of going away to college. Eek.
I wouldn’t have the skinniest chicken legs of anyone, anywhere, ever.
Oh and that awkward cow lick…sweet. Thanks for that dad.
Without my dad, I wouldn’t be able to tell you what a real man should be like.
And, I most definitely wouldn’t be me. So thanks Dad, for helping me be the best that I can be!
My mom and dad skipped town (again) for Father’s Day this year. I assumed I would be joining them on their vacation since I am after all the product of his “fathering”, but alas, I was not invited.
I was totally fine with it when I found out I was going to Chris’s house to eat way too much of this melon salad and paella though! Seriously…way too much. It hurts so good.
Chris’s mom is a home cook extraordinaire and whipped up this beauty as an appetizer for everyone at Father’s Day dinner.
She also made these adorable plates. Yes, as in using clay and a kiln.
The mint and basil with melon is a flawless flavor combo. Simple syrup and lemon…perfection.
Sweet Herb & Melon Salad
2 cups cantaloupe, cut in 1 inch chunks
2 cups watermelon, cut in 1 inch chunks
1/8 teaspoon amaretto
1 bunch mint (about 2 tablespoons)
1 bunch basil (about 2 tablespoons)
1/4 cup lemon juice
1/8 cup simple syrup
Combine amaretto, mint, basil, lemon juice and simple syrup in a blender.
Pour over cantaloupe and watermelon. Toss to coat fruit. Garnish with extra mint.
From the Little Yellow Kitchen,