Twelve weeks, three days

Father’s day was a surprise for me. Throughout my life, I have been less than enthusiastic about “Hallmark” holidays. These commercialized creations have always irked me, but I play along for everyone else who seems to be drinking the Koolaid.

I was unprepared for waking up in tears on Sunday morning. I guess I might have been sipping that Koolaid, or maybe it’s just one of those “firsts” in the year of grieving that becomes significant in spite of your attachments to it.

Getting out of bed was a chore, made no easier by having my daughter curled up in the same state beside me. When I’m sad, I’m so tired. Getting out of bed, getting something to eat, washing my face seem to be Heruclean tasks that I’m simply not up to tackling. I did it, though, and asked myself how I could honour Ray with this day.

I went to see my father-in-law…the only father that I’ve had since 1976 when my own father took his life. My father-in-law is now 96, and his smile still warms my heart. I could feel Ray’s support and his joy that I made this effort.

I screwed up some energy and decided to make a great meal for my daughter, visiting niece and her boyfriend. I was in an Italian mood. (Ray was ALWAYS in an Italian mood!). I busted out and tried something as old as time, but new to me: eggplant parmesan. In fact, this entire meal was built around my discovery and purchase of two exquisite baby eggplants at my local green market. I have to say that eggplant parmesan is one of the great finds of Italian cuisine and I highly recommend it. It is a cheesy, tomatoey creation with panko crusted eggplant rounds tucked in to create a fabulous texture.

Eggplant parmesan…..yum!!

I also cooked my standard, but always popular, spaghetti with tomatoes, garlic and basil and served a tart made with the first local, sweet strawberries called Crostada di fragole e ricotta. Oh, so heavenly!! I am not, as a rule, a baker. This sort of thing is challenging for me, but I loved the result and plan to make it often.

My very own Crostade di Fragoli e ricotta

The fact that I am circling around again to food is significant. Creating great food has been one of the greatest pleasures in my life for a couple of decades. I am enchanted by the colours, smells and textures of food. I am excited with every moment of planning a meal and how it will all come out “à la minute” — hot and perfect.

The crostade was the crown on a beautiful meal. it looked like a shiny red sun — celebrating the father of my children, who we always called our Ray of Sunshine.

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