Food, Lifestyle

In appreciation of our dads

Ann Steriti and her dad.

“It’s only when you grow up and step back from him — or leave him for your own home — it’s

only then that you can measure his greatness and fully appreciate it.”

— Margaret Truman

I consider myself a very lucky lady. I grew up in the sunshine of my father’s love. He is the type of guy who would pay someone’s oil bill, but make sure no one knew about it. Many friends and people I hardly know tell me, “Your dad is a really good person.” Indeed, indeed he is!

Dad was always aware he had a responsibility to be a role model for his six children, and he never let us down. It is incredible how many times in my life I have reached out to my parents and they were and are always right there. Dad is helpful and giving, both at work and at home. I appreciate his goodness even more than I did as a little girl.

That’s why this Father’s Day we are going to allow for more time to relax and just be together as a family. We are bidding farewell to our traditional barbecue and will be enjoying a morning together full of good food and games. There will be cornhole, mimosas, Bloody Marys and favorite breakfast foods on Sunday. About 25 people will gather together to celebrate and appreciate all of our dads, including my 84-year-old father, 93-year-old father-in-law, and brothers-in-law and my sweet husband, Eddie. Everyone will spend the afternoon doing whatever they fancy. I hope you also spend Sunday basking in the joy and love of family.

Here is a Blueberry Cake recipe you can enjoy morning, noon or night with your father:

Blueberry Cake

1 egg

1 cup of sugar

1/2 cup butter

1/2 cup milk

1 teaspoon baking soda

2 teaspoons sour cream

2 cups flour

2 cups fresh blueberries

Mix, in order above. Gently fold blueberries into the batter.

Sprinkle top of cake with 2 teaspoons sugar before baking.

Bake in an 8-by-8-inch pan for 30-35 minutes, or until a toothpick inserted in cake comes out



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