Father’s Day. Holidays that fall on Sunday are usually pretty simple for us. We attend church and then celebrate with a meal together. The kids presented their gifts and cards to Zig and I tried to make him the healthiest “Zig meal” I could think of. We had Spice-rubbed Copper River Salmon, a Mediterranean quinoa salad, this amazingly simple but delicious carrot salad (took me 30+minutes to grate the tiny carrots with my mandoline but so worth it), roasted asparagus with a drizzle of lemon, homemade strawberry ice cream and a strawberry rhubarb crisp…the fifth one I’ve made in the past few weeks! Why can’t I find a bathing suit I like? Hmmmm….
Our friends, Renatha and Mike, and their kids brought even more deliciousness. Roasted Cauliflower, broccoli and tomatoes. Yum! We probably had 20 servings of vegetables before we were done and Zig and Mike went back for seconds and maybe even thirds. A successful Father’s Day indeed.
I tried to get a quick picture of these guys as we were rushing to church. Kona really, really wanted to be part of this family picture! He is Zig’s fifth child. Look at all that love and adoration in Kona’s eyes!
Move over Evan, he loves me more!
Ah, yes, my rightful place front and center.
Salade de carottes râpées
I added shaved zucchini to this salad as well as the usual cucumbers, tomatoes, feta and peppers (Zig is not a huge olive fan so even though it was hard for me, I left them out this one time). Who says marriage doesn’t require sacrifice?!
My little sous chef hacking away at the strawberries.
I wish it weren’t so easy to make homemade ice cream. That’s all I’m saying.
We were going to all cram together but in the end the adults opted for eating in peace in the the dining room. But here are the kids who made fatherhood a reality for Zig (we claim four of them at least). Happy Father’s Day, Zig! We love you!