[2023-06-18] Family Foodie Day 2023
Last year, Father's Day became Family Foodie Day. I repeated the tradition this year, creating a menu in keeping with the healthy kind of breakfast my husband wanted to eat:
I also served fresh strawberries and mango.
Three of the menu items were family favourites (biscuits, potatoes and asparagus) and the other two (frittatas and sausages) were new recipes. I've learned from experience that the easiest and most enjoyable meals to prepare are the ones that have a few new dishes, with the rest being things that I've made before.
To help manage the food production, I created a document in Evernote that captured everything I would need to get breakfast on the table as early as possible on Father's Day: the menu, all the recipes and my game plan. On Saturday, I made a grocery list and picked up the ingredients I would need. I made the mix for the sausages (it's recommended that the mix sit overnight in the refrigerator to allow the flavours to blend) as well as the biscuits (I love a toasted scone).
My Sunday morning game plan was a list of what to do, in order, including when to start cooking each item on the menu to ensure that everything was hot and ready at the same time. My daughter, Melanie, and I collaborated on preparing the mini frittatas and the roasted potatoes and asparagus, cooking the sausages, and toasting and buttering the biscuits.
Our meal wasn't super fancy, decadently rich or highly experimental. It was, however, exactly what my husband wanted: delicately proportioned, nicely balanced, well seasoned and—perhaps most importantly—not overly indulgent. Family Foodie Day works only if the focus is on Chris and the kind of meal he would want on Father's Day.
We were so busy with cooking, eating and cleaning up that I almost forgot to take a picture of the four of us. I managed to snap this photo as we were about to leave home to take Shane back to his place.
Happy Father's Day.
