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Father's Day

Father's Day

In the United States, the driving force behind the establishment of the celebration of Father's Day was Mrs. Sonora Smart Dodd, born in Creston, Washington. Her father, the Civil War veteran William Jackson Smart, as a single parent raised his six children in Spokane, Washington. She was inspired by Anna Jarvis's efforts to establish Mother's Day. Although she initially suggested June 5, the anniversary of her father's death, she did not provide the organizers with enough time to make arrangements, and the celebration was deferred to the third Sunday of June. The first Father's Day was celebrated on June 19, 1910, in Spokane.

Unofficial support from such figures as William Jennings Bryan was immediate and widespread. President Woodrow Wilson was personally feted by his family in 1916. President Calvin Coolidge recommended it as a national holiday in 1924. In 1966, President Lyndon Johnson made Father's Day a holiday to be celebrated on the third Sunday of June. The holiday was not officially recognized until 1972, during the presidency of Richard Nixon.

In recent years, retailers have adapted to the holiday by selling male-oriented gifts such as electronics and tools. Schools and other children's programs commonly have activities to make Father's Day gifts.

Source: Father's Day - Wikipedia

Perfect Father's Day Gift

Perfect Father's Day Gift for Diabetic Dads

Father's Day is a great day to honor your dad, your grandfather, or any man who has in some way served as a father to you. Perhaps you can treat him to his favorite sport. Exercise is good for a diabetic dad. You can also prepare him a perfect Father's Day gift of cooking him a special dinner of Beef Bordelaise.

Using the Beef Bordelaise menu, cook dinner inside, so Dad doesn't get stuck doing the grilling. This menu is fit for a king and if your father has diabetes, most likely it will "fit" his meal plan as well. Make your dinner special, with festive tableware and a spring centerpiece. Dad will appreciate anything you do for him.

Source: The Diabetes Holiday Cookbook, © 2002 by Carolyn Leontos, Debra Mitchell, and Kenneth Weicker.


Beef Tenderloin:

2 pounds beef tenderloin, center cut
1 tsp salt (optional)
2 tsp freshly ground black pepper
2 tsp chopped fresh rosemary

Bordelaise Sauce (directions for preparation below):

1 small onion, sliced
1 small carrot, sliced
1 stalk celery, sliced
1 Tbsp canola oil
2 Tbsp tomato paste
2 Tbsp flour
1/2 cup dry red wine (optional), OR water
2 cups Beef Stock (recipe follows)
1 bay leaf
1 tsp finely chopped fresh rosemary

Dry the beef with a paper towel. Rub salt, pepper, and rosemary on all sides. Heat a nonstick fry pan, with an ovenproof handle large enough to fit the beef, on high heat. Lightly brown the beef on all sides, then remove the pan from the stove and place it in the oven.

Roast the beef for about 30 minutes to 60 minutes, depending on how you like your meat done. Start checking for doneness at 30 minutes by inserting the tip of a meat thermometer into the very center of the roast. The following temperatures should serve as a guideline: Rare: 120°; Medium Rare: 128°; Medium: 135°; Medium-Well: 145°; Well Done: 155°.

To Prepare Bordelaise Sauce:

Heat a 2-quart pot on high heat. Sauté the vegetables in the oil until lightly brown. Add the tomato paste and flour and continue to stir with a wooden spoon for about 2 minutes. Scrape the bottom often so the flour does not burn or stick and is well mixed with the vegetables.

Turn heat down to medium and add the wine or water. Mix well. Add the beef stock and bay leaf and simmer for 30 minutes. Strain and return the sauce to the stove and continue cooking until sauce is reduced to 1 cup, about 10 to 15 minutes. Finish the sauce with a few grindings of black pepper and fresh rosemary. This sauce should be smooth, dark brown, and slightly thick.


Make the day before preparing the Beef Bordelaise and refrigerate overnight.

2 pounds beef bones, cut into small pieces (shank or leg bones are best)
2 medium carrots, washed, coarsely chopped
1 medium onion, NOT peeled, quartered
2 cloves garlic, cut in half
1 stalk celery, coarsely chopped
2 tomatoes, quartered
1 tsp thyme
1 tsp rosemary
1 Tbsp peppercorns
1 tsp salt (optional)
1 bay leaf
12 cups cold water

Preheat oven to 450°F.

Brown the bones in a roasting pan for 15 minutes. Stir. Add the vegetables and cook for 15 minutes more. Remove from oven and transfer the contents of the baking pan into a large pot. Add the seasonings and cold water. Start with medium heat and bring the stock up to a boil. Turn the heat down to low and simmer gently for 3 hours. Skim off any scum or fat that rises to the surface.

Strain the stock through a fine mesh strainer. Discard the bones and vegetables. There should be about 1 quart of liquid left. if you have more, put the stock back on the stove and gently reduce to 1 quart. Place the stock in the refrigerator and let it cool for 6 to 8 hours or overnight. When cold, the fat will be hardened and can easily be lifted from the top.

The stock will keep for 1 week covered, in the refrigerator, or for several months if frozen. Note: Freeze any remaining stock in small containers for use in other recipes. Yield: 1 quart (4 cups).

Per (1/2-cup) Serving: 14 Cal; 4 g Total Fat; (2 g Sat Fat); 00 g Carb; 00 mg Cholesterol; 319 mg Sodium (28 mg w/o salt); 2 g Protein.

Article Source: Feed Dad With Love & Care

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