Wherever I looked yesterday and today, I was reminded of something that we were or ought to be celebrating. Yesterday was Flag Day, Juneteenth, National Bourbon Day, Family History Day, and World Blood Donor Day. Today we’re greeted with the World Cup, Magna Carta Day, National Lobster Day and of course, the homage to our male lineage – Father’s Day.
As I scroll through Facebook and other social media channels, I note the posts honoring fathers. After all, we all have one and it appears that it is in the remembering and the stories of home that we are all united on this day. Yet it is also a bit ironic because nature does just the opposite for us. As I watch my own boys navigate their teenage years, it is in the “pushing away” that their own voices are found. I can remember that time.
What we sometimes fail to remember about those teens is that their own communication skills are still in development and their arguments that come across as rude and accusatory are just a function of where they are operating right now. Teenagers feel that they are the center of the world and frankly, our own behaviors often reinforce that. As such, it’s often difficult for them to see how they are impacting others but it doesn’t mean that they aren’t good kids – they’re simply working to create their own boundaries and their own framework for living.
Eventually, they do come around and there are glimmers of hope every single day. They discover their own style and rather than nibble on habaneros, they create their own medley, their own rhythm that feeds their own tastes. I grew up in a hot and spicy household and it influences my every bite. I’ve found however that it’s possible to add my voice to the recipe and create menu that is descriptive of a lineage. That is the power of our stories and especially those that we’re telling on Father’s Day.
Vegan Carrot Dip
adapted from Desert Roots Farm
(yield about 1.5 cups)
- 1.5 lb carrots, cut into 1/2 inch rounds
- 3 cloves of garlic or one who head of green garlic peeled
- 1 onion flower
- 1 thai chili seeded and chopped
- 2 tsp toasted coriander seeds ground (watch them like a hawk!)
- 2 Tbs olive oil (I used harissa flavored oil)
- juice of 1/2 lemon
- 1 Tbs sriracha
- 3 Tbs toasted walnuts
- 1/4 cup oil cured black olives
Place carrots, garlic and onion blossoms in a pot and add enough water just to cover. Simmer until tender, drain and place in food processor. Add ground coriander, oil, lemon juice, thai chili, sriracha. Pulse until smooth. Season with salt and pepper. Spoon into a dish and garnish with walnuts and olives.
Happy Dad’s Day! What did you eat for this special occasion?