As a small child and living with my elderly uncle and aunt, I gave little thought to my absent father until it was time to celebrate Father’s Day at our small school in Aberdeen, Wash.
Crayons of various colors were given out and most of us, in our own way, drew pictures of what we thought was our perfect family. Some of us had everyone standing in a row in front of a house with smoke curling upward from the rooftop’s chimney. Others were holding hands with their parents; my pictures were void of people.
I do remember the pain of jealousy during those times when we were given paper and crayons to make pictures to take home to be given to fathers and mothers. I do, however, remember one picture I drew with green and orange crayons; it was of the small creek or slough that ran beneath our back deck that provided a sanctuary for me when “things” became too tough for a small child to handle…a place where I could sob away a sad time, alone.
I folded that picture I had drawn, and I tucked it away for me to keep, even though “teacher” said it was to be given to our fathers in honor of his day. My father was absent and had been and remained absent, for most of my life.
If my father were to come to dinner this Sunday, on Father’s Day, I have no idea what food he would like, nor music he would enjoy, nor entertainment he would enjoy. But the one thing I do know for certain was his love of Vodka, and that love circumvented all of the loves most of us have come to enjoy, and that love of Vodka was the downfall of any family life I might have had all those years.
I believe that every one of us has been taught to Honor Thy Father; for me it has been most difficult.
I do remember Paul, a neighbor of mine, years ago, who like so many of the fathers I have known, supported his son in every aspect of his growing up. There were field trips, father-son banquets, fishing and scouting trips, but the one game I remember most was the baseball games, games he never missed attending, including the twice weekly practices. Rain or shine, this fellow was there, cheering for his son. But the most important thing about this relationship is the fact that Paul was totally blind.
At Paul’s memorial service several years ago, his son spoke about his father, Paul, with such reverence and respect for the man who had supported him, saying goodbye as we have been taught to… “Honor Thy Father.”
I, on the other hand, quietly stood next to my father’s flag-draped coffin and remained silent. I had nothing to say. I felt little other than the sadness that I felt when I would retreat to that little creek behind our house in Aberdeen.
As I said goodbye to this man who I barely recognized, I took a little folded piece of paper with green and orange crayon drawings on it that I had saved for so many years and tucked it along side of my father…perhaps this was my way of “honoring my father”; I don’t know.
If you are planning a celebration of Father’s Day this Sunday, consider Shrimp on the Barbie or Shrimp Fettuccini. Ben Lomond Market has bagged shrimp in their freezer behind the meat counter.
The count for the shrimp is 21/25 per lb. in 2 lb. bags that are priced at $24.99 for a bag of almost 50 shrimp. These are not small, but rather nice large and succulent shrimp.
If you would rather make Shrimp Fettuccine, the following is an excellent way to easily please your father or husband who, after all, is the father of your children, and deserving of a delicious dinner.
Shrimp Fettuccine
(4 servings)
Fettuccine Noodles prepared according to package directions.
3 Tbsp. Butter
1 garlic clove, minced.
3 Tbsp. Flour
1 tsp. Better than Bullion chicken flavor
3-4 cups whole Milk
20 defrosted Shrimp (or more)
¼ cup Parmesan Cheese
2 Tbsp. minced Scallions or Parsley
Melt Butter in a nonstick large saucepan. Add Garlic and sauté one minute. Add flour and stir until incorporated and cook until mixture becomes golden brown.
Slowly whisk in milk and bullion and cook until mixture begins to thicken. Add Shrimp and cook 2 minutes and turn off. Shrimp will continue to cook in hot sauce.
Pour over hot fettuccini noodles and garnish with parmesan cheese and scallions.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at [email protected].
