It is the 100th anniversary of Father’s Day, and over half of them you could actually call yourself one. Not just any Dad, but one that understands…

“There’s something like a line of gold thread running through a man’s words when he talks to his daughter, and gradually over the years it gets to be long enough for you to pick up in your hands and weave into a cloth that feels like love itself.” ~John Gregory Brown, Decorations in a Ruined Cemetery, 1994

Good start in life

In the beginning, Dad’s may require a little training:

“Spread the diaper in the position of the diamond with you at bat. Then fold second base down to home and set the baby on the pitcher’s mound. Put first base and third together, bring up home plate and pin the three together. Of course, in case of rain, you gotta call the game and start all over again.” ~Jimmy Piersal, on how to diaper a baby, 1968

Showing me how to manage the “crash course of life” in the 60’s

I was lucky enough to have one that was a quick learner, and embraced the responsibility…

“Henry James once defined life as that predicament which precedes death, and certainly nobody owes you a debt of honor or gratitude for getting him into that predicament. But a child does owe his father a debt, if Dad, having gotten him into this peck of trouble, takes off his coat and buckles down to the job of showing his son how best to crash through it.” ~Clarence Budington Kelland

With my sister and dad during the rebellious 70’s

I’m sorry for all the trials and tribulations…

“There’s one sad truth in life I’ve found


While journeying east and west –
The only folks we really wound
Are those we love the best.
We flatter those we scarcely know,
We please the fleeting guest,
And deal full many a thoughtless blow
To those who love us best.”
~Ella Wheeler Wilcox

and the Soap-on-a-Rope!


“A father carries pictures where his money used to be.” ~Author Unknown

Still defiant in the decadent 80’s

Okay, so I was a little older than 21 when I finally figured this one out…

“When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much he had learned in seven years.” ~Mark Twain, “Old Times on the Mississippi” Atlantic Monthly, 1874

A parent by now myself in the 90’s

… but I did finally get it!

“Dad, you’re someone to look up to no matter how tall I’ve grown.” ~Unknown
Appreciating dad more than ever in the 21st century

“Old as she was, she still missed her daddy sometimes.” ~Gloria Naylor

The truth of the matter is everyone of us at every age, is still our father’s child. I’m so glad you are mine. Thank you for always being there for me. I love you.

I also know I inherited 50% of my sweet tooth from you. Here is the Floating Island for a Crowd recipe you requested for your 75th birthday celebration dinner in Palm Springs.

Floating Island for a Crowd

Serves: 12


For the Meringue

  • 18 large egg whites — at room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 cup — plus 2 tablespoons sugar
  • 1 tablespoon pure vanilla extract
  • Nonstick cooking spray

For the Crème Anglaise

  • 4 cups half-and-half
  • 12 large egg yolks
  • 1 cup sugar
  • 1 tablespoon + 1 teaspoon pure vanilla extract

For the Caramel Sauce

  • 1 cup sugar


The Meringue:

1. Preheat oven to 325° with rack in center. Fill a large roasting pan halfway with water and transfer to oven.

2. In the bowl of an electric mixer fitted with the whisk attachment, slowly whisk whites and salt until slightly foamy. Add cream of tartar, and gradually increase the speed to high. Add sugar, one tablespoon at a time, until meringue is stiff; lower speed and add vanilla, whisking until combined.

3. Spray a 10-inch (15 cup) nonstick angel food-cake pan without a removable bottom using nonstick cooking spray; transfer meringue to pan. Using a rubber spatula, firmly press down on meringue to remove any air pockets, and to smooth the surface.

4. Transfer to prepared roasting pan. Bake until lightly golden and puffed, 45 to 55 minutes. Transfer to a wire rack, and cool completely; meringue will deflate as it cools. Invert into a shallow serving bowl, and chill until ready to serve.

The Crème Anglaise:

5. Prepare an ice-water bath; set aside. In a medium saucepan, heat cream over medium heat until just beginning to steam, stirring occasionally. Meanwhile, whisk together yolks and sugar in a large bowl until smooth. While whisking constantly, slowly add 1/4 of the heated cream to yolk mixture, being careful not to cook the yolks. When thoroughly combined, slowly add remaining cream. Transfer yolk mixture back into same saucepan, and set over low heat, stirring and scraping down the sides of the pan with a small heatproof spatula until thickened. Strain crème anglaise through a fine sieve into bowl set in the prepared ice bath. Stir in vanilla. Chill until ready to serve.

The Caramel Syrup:

6. Combine sugar and 1/4 cup water in a small saucepan over medium heat. Do not stir or allow to boil until sugar is completely dissolved; gently swirl or tilt saucepan to help dissolve. Bring syrup to a boil by increasing to high heat; cook, covered, for 2 minutes. Uncover, and continue to boil untouched until caramel begins to darken; swirl until syrup becomes a dark amber color. Remove from heat, and immediately add 1/3 cup water, being careful to stand back. Swirl until smooth and let cool; chill until ready to serve.

7. When ready to serve, pour enough crème anglaise around meringue to come one-third of the way up the sides. Drizzle meringue with caramel syrup; serve immediately.

A special thanks to Quote Garden for the wonderful Father’s Day quotes.

« Previous PostNext Post »
  • June 19, 2010
    10:15 pm

    SUCH a sweet post!Rhonda Davis Crombie

  • June 19, 2010
    10:16 pm

    Somehow the link doesn't work for me … I would love to see it.Justine Owls

  • June 19, 2010
    10:18 pm

    I took it down to redo the picture captions Justine. Back up now.Thanks Rhonda. I'm lucky… my dad is one of the good guys.

  • June 19, 2010
    10:24 pm

    I feel so blessed, too. I almost lost my dad a couple of years ago, so I truly treasure each day. :-)Rhonda Davis Crombie

  • June 19, 2010
    10:25 pm

    My dad is still around too, Julie Anne. He is my source of unconditional love and support … and he still likes to cuddle!! Happy Father's Day to ALL the dads (that deserve it and were not just a … er … "donation").Shawn Gordon-Crane

  • June 19, 2010
    11:44 pm

    my hubby met me when I was pregnant w/ tatijana and 3 kids already, 1 who had many troubles, and now we have 2 together (no more lol). My mom is right in saying he's not just a dad, it's either crazy or he's a saint (mom likes the latter:) and I couldn't agree moreCarly Guerrero

  • June 19, 2010
    11:46 pm

    sadly i don't talk to my bio dad…Carly Guerrero

  • June 20, 2010
    12:03 am

    I love this recipe, I will try it!My dad is still around and he is a great man.:)

  • June 20, 2010
    12:57 am

    JulieAnne, your father is such a handsome gentleman.Dorah Caulfield

  • June 20, 2010
    12:57 am

    Not you too Dorah! ALL my friends have a crush on my Dad! Mom and Dad will be celebrating their 55th wedding anniversary next week… they've been together 60 years.

  • June 20, 2010
    2:52 am

    He IS a very handsome man. And doesn't look his age, I might add!Jodi Silverman Zulueta

  • June 20, 2010
    7:39 am

    Wow!! 55 years is AMAZING!! It's sad that this generation can't seem to match those … My parents are coming up to their 45th and hubs and I will be celebrating 17 this year (marriedon the same day, so we're hoping it's a lucky one!!)Justine Owls

  • June 20, 2010
    4:52 pm

    this was beautiful Jewels…. love the recipe too! Today I made a lemon cake with 3 layers… 2 of rasberry and one of lemLaura Savidge

  • June 20, 2010
    10:08 pm

    Love this entry dedicated to Father's Day! Your dad is so handsome :-)Nikki DeBruyn Klein

  • June 21, 2010
    5:20 am

    Thanks Nikki… please give your mom a hug from me!

  • June 21, 2010
    10:48 am

    I would have to agree too….your father is a very handsome man and has aged very well indeed.Lovely blog.Aussie Mum

  • June 21, 2010
    3:44 pm

    We'll always be our parents lil girls,lovely in a way 😉 I miss my Dad,one of his fav dessert was Tiramisu so I used to prepared it for his b-day and Father's Day….lovely memories:)MariFer Cruz Ortega

  • June 21, 2010
    3:51 pm

    Hey MariFer, I dread the day I will have to celebrate Father's Day in memory of my father instead of calling or being with him, but I hope I can spend the day remembering him fondly-with maybe a tear or two-but mostly with a smile across my face and words like you do. Do you have Tiramisu in his honor?

  • June 21, 2010
    6:56 pm

    me too, I am fatherless, lost him while I was in hell ,.. every day today I feel his presence and his company the same. Funny that in Italy Father's Day is on March 9th… but to me every day is with and for him. Happy belated Father's Day Jewels.Manuela Salvade

  • June 21, 2010
    6:57 pm

    Yes Jewels,Tiramisu always in his honor :)MariFer Cruz Ortega

  • June 21, 2010
    6:58 pm

    ather's Day in Italy is on March 19th. 🙂 Lovely pic..Nicoletta Appodia

  • June 22, 2010
    4:37 am

    I lost my dad 21 years ago and think of him every day. The first few holidays without him were the hardest, but now I can think of him, remembering . . . There's always a tear or two, but I get on with life and let the past be what it should be, fond memories of loved ones who have passed on. There's just my older sister and me, we get together once a year for a few days to shop and chat. Life moves on with or without us. It's up to us to make the most of each day and not to forget those who are no longer with us.