I feel so blessed to have both of my parent’s still living. My mom is 85 and my dad will be 89 this August. Married for 64 years and still living in the same home I grew up in, I find that their needs are so simple and their wants are few. The greatest gift is time spent together. I have tried, with not great success, to purchase gifts for my dad, Paul. His comfort zone is pretty small, and still drives, so he pretty much gets what he wants for himself.
I can’t believe some of the things I’ve tried to buy for both my parents and my visiting Grandparents from New York over the years. One year, I went to F.W. Woolworths, the five & dime store, and purchased cool bottles of cheap cologne for everyone. That didn’t go well, and it was hard not to show my hurt feelings when it was ‘suggested’ that I return them. One year, I creatively purchased everyone Hawaiian button down collared shirts, carefully choosing ones that were a little different from each other! Yikes! I really never realized that as we get older, we need so much less and frivolous spending is just that.
The picture above shows Paul regifting to my Steve a treasured gift from past Dad’s Days! Regifting is a great way to share past memories with family members!
My Jodi celebrating every day she can with Lynn & Paul. She loves to brighten their day.
And now for the fun part….DAD’S DAY DINNER!
Paul has a simple palate….depending on the restaurant. Shrimp & lobster sauce for Chinese, lasagna roll ups for Italian, hot pastrami on rye piled high for Deli, and then there’s the grill! Aside from ribs, hot sausage sandwiches oozing with grilled onions and peppers are the hit of the day. Throw in some grilled redskin potatoes and corn on the cob…..you have our Paulie’s heart!
GRILLED HOT & SWEET ITALIAN SAUSAGE SANDWICHES with ROASTED ONIONS & PEPPERS
SUPER SIMPLE AND A GREAT DO AHEAD! SERVES 6
1 pound sweet Italian sausage
1 pound hot Italian sausage
2 tablespoons extra virgin olive oil
2 large cloves garlic, crushed
4 large onion, sliced in 1/2 inch slices
1 cubanelle pepper, sliced and seeded
1 each red, yellow & orange bell pepper, seeded and sliced in 1/2 inch slices
1/8 t. salt and pepper
6 crusty submarine sandwich rolls
Pre-heat oven to 400*F. Combine cut up peppers & onions in a roasting pan. Drizzle with olive oil, salt and pepper, & toss to combine.
Roast, turning occasionally for 30-40 min. until soft but not mushy.
While the onions & peppers are roasting, light the grill to med-high heat. Grill the sausages until lightly browned on all sides and cooked through, approximately 10 min. total. Split the sub rolls and place open side on the grill for about 1 min.& set aside.
Combine sausage with onions & peppers and serve!
Make it a one pot, super easy meal! Throw in 1 1/2 lb. quartered small redskin potatoes with the onions & peppers and roast as directed above.
GRILLED CORN ON THE COB
This is a perfect way to grill corn on the cob adapted from Bobby Flay!
Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with butter on the side.
(Read more at: http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-corn-on-the-cob-recipe.html?oc=linkback)
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