Happy Father’s Day

My dad  (pop-pop to the grandkids) was a college dean but more importantly, student of language:

  • He had a doctorate in rhetoric
    • “The art of effective or persuasive speaking or writing”.
    • He probably didn’t appreciate his son saying “He had a doctorate in BS”.
  • He had taught English, Latin and Greek.
  • He had learned to speak German when he was in his teens and his older brother was in the monastery in pre-war Germany.
  • He took French in high school.
  • He went to Italian classes in his 70’s

It is safe to say that dad had a gift for language and some would say, a twisted sense of humor.

A few years ago, on father’s day, my son Brian suggested that we come up with a list of Pop Pop’s lines. A good example of one Dad’s comes back with this memory. Dad would take me to his college and his co-workers would comment that I look like my father and he would say: “We all have across to bear”. Some might say that apples don’t fall far from trees. While I have nowhere near is language and writing skills, I definitely bear the cross of his twisted sense of humor.

As I put this list together, the realization hit me that these lines are multi-generational. One vivid example is the line my father used when he would say

  • There are two common spellings of the Kenny name, with and without an “e” between the n and the y. Dad would say: “Never trust an “ey” Kenney because they are probably from the north of Ireland”.
    • The problem with this line is that his mother was from the North of Ireland. It is proof that the line passed down from his father who was from Tullamore in central Ireland
  • At this point, I am pretty sure, 4 generations have used this line

THE LIST

  • At dinner he would randomly ask: Can I ask you a personal question? …Can you pass the salt?
  • In reference to his carpentry skills, he would say: “Carpentry, I can do it, but it looks like I did it”
  • About his carpentry in general…”Paint covers a lot of sins”
  • In refence to a Broadway musical he would say: “You know it is a good musical when people are humming the tunes as they leave the theatre”
  • Every time he ate at a Chinese restaurant, he would open his fortune cookie and pretend that it read: “Help I am a prisoner in a Chinese bakery”
  • With no reference: He would say things like:
    • You hold the baby I’ll shoot the baskets
    • You with the sneakers…out of the pool
    • Blood and guts all over the floor…I told you the baby wouldn’t bounce.
    • Bread bread they cried and the curtains came down with a roll
  • On seeing a Lazy Susan on the table, he would say, “Susans’ got a bum rap”
  • He would tease the grandkids (and my mother) by saying: “Mom-mom is on the roof in her panties again”
  • …He would refer to Parmesan cheese on pasta as” Snow on the roof”
  • When introducing mom-mom to a stranger when they were in their 70’s: Let me Introduce you to my first wife
  • God only made a certain number of perfect heads, the rest he put hair on.
  • The difference between a good haircut and a bad haircut…is about two weeks
  • He didn’t curse on the golf course, but he would say: Your mother’s mustache
  • About NYC mayor John Lindsey “He is filled with dilutions of adequacy” Quoted in the NYT for John Marchi’s obituary. Marchi was dad’s best friend from the 3rd grade on. John was Conservative Republican state senator in NY for 50 years. Ran for mayor of NYC twice and lost both times to John Lindsey, Dad, a liberal educator, was his speech writer. Go figure…
  • About his finance guy at Pace: “He knows the price of everything, and the value of nothing”
  • About my two older sisters… He said the first word he taught them was “ELOPE”. And, for their 16th birthday he bought them ladders
  • Your mother is the “Brains of the operation”. Mom had the equivalent of 3 master’s degrees. Dad had a doctorate. Mom never got a doctorate
  • Under your arms its… “semper agusto” and inside joke with John Marchi
  • About dinner: “Not bad considering that you threw it together”
  • “We are off like a flock of turtles”
  • While he was waiting in the driveway for mother to leave: It won’t be long considering that she still needs to vacuum the kitchen
  • About mother ordering a poached egg for breakfast: They can make any egg in 5 minutes except for a poached egg. Order a poached egg and you should expect a half hour wait. They have to research the recipe. they need to find the egg poacher…
  • “Langsam Langsam” Pronounced Lahhgsahm or something like that…  German for slowly, slowly.
  • Here’s one that wasn’t frequent, but I will never forget it: when mother walked out in her long blue and white dress at my wedding Daddy said: “Jesus Christ Dorothy you look like the BVM.”
  • Bread, bread, they cried and the curtain came down with a roll
  • The cut off the thumb trick
  • He used to say this to his granddaughters Jennifer and Katie when they were barely more than toddlers and he would be calling them from his bedroom after knocking on the wall-“Where is she?” In a sort of sing song voice.  Katie used to call it the knock knock game. When Pop-Pop died that is what she lamented : “but who will play the knock knock game with us?”
  • Whenever he saw a tee shirt saying: PHYS ED…he would say there they go talking about me again
  • Never leave a job before you have another
  • No matter how bad your job is, at least you are not selling used cars
  • On career advice: Dad was an college dean and professor, mom was educator as were many others in the family. When it was time for me to set a direction for my career dad told me: “Kid, everyone in this family is a teacher, but you will do a lot better in business. Trust me, I work with a lot of businessmen, they are not that smart and they make a lot more than teachers”. At the time, dad was the dean of a business school
  • He taught me to keep golf score by 5’s. 9 X 5 =45. The good news, to this day I can look at a scorecard in seconds and tell you what you shot. The bad news it takes the focus away from par
  • Mercy buttercups instead of merci beaucoup
  • “Tower of Jell-O” In reference to my ability to handle pressure on the golf course, long before I worked for Kraft
  • Actors have it made. They are never out of work. Never unemployed. They are between engagements. It sounds good
  • Paul’s nickname Lu. Short for Luap or Paul spelled backwards
  • On the golf course we would be waiting for the group in front of us to get out of the way and dad would say: “You might hit them, but you won’t bruise them that too bad”.
  • Referring to how I cope with pressure on the golf course he would say: “Don’t worry, he folds like a cheap suit”
  • Referring to certain of his least favorite corporations, he would say: “They are like Barney’s men’s store, they have 6 floors of empty suits”
  • Dad would refer to mom as the “War Department”. As in: Do you want to go out to dinner: “Don’t ask me you better talk to the WAR DEPARTMENT”.
  • He is a good kid he brings home everything he steals
  • He would say that mother would intentionally serve dinner late because when she did serve it people were so hungry that “Even the wallpaper would taste good”
  • House on dune road look like they were designed by Frank Loyd WRONG.

Happy Father’s Day Dad!

If you enjoyed this blog and similar other stories/wine group/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.

 

You Can Never Go Wrong With Steak & French Fries

Growing up, my favorite meal was steak and French Fries. My parents bought their beef at Fisher Miller, a wholesale/retail butcher in White Plains NY. The sirloin steaks were great, but to be honest, the homemade French Fries were not. Mom had a small fry pot and the fries were always soggy. Mom was a great cook, but her Fries ,were never great

Last night we splurged a little with:

  • New York Strip grilled to a perfect medium rare
  • French Fries
  • Chopped “Three Hour” Salad
  • Pan Roasted Shishito Peppers
  • Caramelized Onion
  • Phelps Vineyard Cabernet Sauvignon

Talk about all the food groups!

Steak

We don’t eat a lot of red meat. When I get the green light to grill a steak, I like to work with a thicker cut of New York Strip. We bought a whole loin from Costco. I cut it into steaks that were 2 inches thick. The added thickness widens the window to get it cooked to the perfect medium rare.

French Fries

What is not to like about homemade French fries. The French really know how to make them. I will never forget my first trip to Paris and getting fries at a Bistro and thinking: These are better than McDonald’s. Growing up in the states, my gold standard for French fries were found under the Golden Arches. After working with a French chef, I learned that the Bistro in Paris and McDonalds both know the magic secret to a crispy fry. YOU HAVE TO COOK THEM TWICE. The key is to pre-cook them, let them cool and then finish them quickly in hot oil. It works every time.

3 Hour Salad

My daughter Jennifer has renamed my Romaine Wedge Salad with Gorgonzola Aioli as the “3 Hour Salad”. The combination of:

  • Roasting homemade croutons
  • Sautéing bacon
  • Whipping together a Gorgonzola aioli
  • Prepping a combination of green onion, olives and grape tomatoes with live oil and vinegar
  • Chopped Romaine Lettuce

What takes me about 30 minutes, will take Jennifer 3 hours. There is something to be said about trying to cook while at the same time keeping an eye on three young.

Shishito Peppers

These are easy to make, taste great and add a perfect amount of zip/color  to your plate. I love that they add the zip without too much heat, The funny thing is that 1 in 10 will have a real pop of heat, but that isn’t exactly a bad thing,

Caramelized Onions

These were a last minute addition. It just so happened that we have a lot of onions from our “Buying In Bulk” exercise. A wonderful offshoot is you will add something different

Phelps Cabernet Sauvignon

 

Our 5 grandkids wither double magnum’s of Phelps Cabernet

Talk about a little splurge. Phelps is one of our favorite vineyards that we first visited back in the 1980’s. Do their wines taste better to us because they remind us of a wonderful afternoon in an idyllic setting 40 years ago? Probably! Past that, Phelps makes a pretty tasty Cabernet.

Steak & Fries is our “go to” meal when having someone to the house for the first time. It is a consistent winner and pretty easy to make. Give it a try sometime.

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.

Haste Ye Back

Haste Ye Back Is a Scottish expression encouraging visitors to return. It has been a year since our trip to Scotland and the crew got together  for dinner to celebrate the anniversary with our significant others. The evening was memorable, or in other words, four old men got a chance to bore their wives with war stories from a trip to a foreign country.

Note: The  picture  of  Chuck, Steve, Paul and Len from Turnberry Scotland in April 2022 (Check out the blog) 

The menu for the evening skipped the Scottish typical HAGIS, but did build on the theme of one our favorite restaurants in St Andrews. We had a great meal at a small Italian restaurant in the Auld Grey Toon and the menu for the evening memorialized it.

The Menu

Teamwork made the menu fun

A fun aspect for the evening was that all the guys got to cook, or at least help out. A beauty of the menu was that it was mostly prepared in advance and just assembled a la minute. Having the four of us working together made the plating, which can be stressful, a lot of fun. While the foursome is pretty handy with a 5 iron, I wouldn’t say any of us is an accomplished chef. However, with an apron and a little instruction, the guys pulled off the plating with aplomb.

  • Paul arranged a plate as an example and then plated the pasta, chicken, and spinach/broccoli.
  • Chuck sauced the chicken with the fresh tomato/mozzarella topping and then dressed it with the basil chiffonade.
  • Leonard artistically arrange the fresh oregano blossom on the pasta
  • Steve grated a generous topping of Pecorino Romano cheese on the pasta.

The final product didn’t look too bad.

One of the highlights of the evening was the presentation of the painting Len made to Chuck in appreciation for his masterful efforts in arranging the trip. We have  been to Scotland before and have been on hundreds of golf trips, but the job Chuck did in arranging this trip was truly masterful. He got every detail to fit together, right down to slipping 50 quid to the Avis Rental Car lot attendant. Rental cars in Europe are always a challenge, but getting four guys with luggage and golf bags into a rental car in Scotland is a challenge. Chuck’s motivational skills learned in a caddy-yard in Chicago saved the day.

The final event of the evening was a screening of a slideshow from the trip. The show was projected on our 65 inch TV screen accompanied by music. It was quite impressive until the lights went out…literally. Not to be undone by the windstorm outside, we continued  by candlelight, huddled around the screening on a laptop.

It was a great trip and a great evening. All four of us kept saying…

HASTE YE BACK

If you enjoyed this blog and similar other stories/wine group/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.