Ode to Dad

I found this poem on Power Poetry and the young poet did such a perfect job describing the importance and impact of being a father that I'll let her love shine.

This is to my husband, my father, stepfather and all the great dads that I am lucky enough to know; Happy Father's Day!

Ode to My Dad

This is for my hero, my dad
He is the best father a kid could ever have.
He laughs a lot, and makes me happy
Even though some of his jokes are kind of sappy.
I try to do things on my own, because that is how I'm raised.
But my dad is there in case I fail, and he is never fazed.
He picks me up and dusts me off, and shows me how it's done.
He makes things seem so easy,
even hard jobs seem like fun.
Sometimes he is a chef, working at the barbecue.
I can still smell the smoke as he cooks a steak or two.
Sometimes he is a chauffeur, driving here and there but,
Sometimes I drive him crazy.
I'm surprised he still has hair.
Some days we argue, and even slam some doors,
But sometimes everything's perfect, like when we aren't fighting or doing chores.
I know my daddy will always protect me and always keep me safe.
He would do anything to keep a smile on my face, and I would do the same.
We love each other a whole lot.
That is why I'm daddy's little girl.

-Soddytennisgirl

How About a No Cook Tomato Sauce That's To Die For?

This is one of my favorite summer recipes that transitions well into the beginning of fall.  I have been making this recipe since 2005 when I first discovered it in my July issue of Cooking Light.  I think I cheated the first time and used a large can of Muir Glen's fire roasted chopped tomatoes, and it was still amazing. But since your gardens and  farmer's markets are at the beginning of great tomato season right now, I highly suggest using fresh for the best taste bud sensation. It's great with a simple addition of a crisp salad and the best whole grain loaf bread you can find to sop up this addictive sauce.


Spaghetti with Peppery No-Cook Tomato Sauce

Strong ingredients--like pungent cheese, sharp olives, fruity olive oil, and briny capers--give this pasta sauce plenty of flavor so there's no cooking necessary. Quickly peel tomatoes by plunging them into the boiling pasta water (before adding the pasta) for 20 seconds; remove with a slotted spoon, and quickly rinse under cold water. The skins will slip right off.

1 pound uncooked spaghetti
2 cups chopped seeded peeled tomato (about 5 medium tomatoes)
1 cup (4 ounces) crumbled ricotta salata or feta cheese
1/3 cup chopped pitted kalamata olives
1/4 cup capers
1 1/2 tablespoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, minced


Cook pasta according to package directions, omitting salt and fat. Drain.
Combine tomato and remaining ingredients in a large bowl. Add pasta, and toss well to combine. Serve immediately.

Yield: 8 servings (serving size: about 1 1/3 cups)


NUTRITION PER SERVING

CALORIES 330(29% from fat); FAT 10.7g (sat 3.9g,mono 3.9g,poly 1g); PROTEIN 11g; CHOLESTEROL 15mg; CALCIUM 48mg; SODIUM 685mg; FIBER 2.8g; IRON 1.3mg; CARBOHYDRATE 48.2g