It’s a big job to be a Dad, and I am grateful that my husband Russ does a really great job at it. Russ has taught my kids many things simply by being himself and leading by example. Russ says “just do the right thing.” And even though “doing the right thing” isn’t sometimes what you may want to do, in the end, you never regret your decision.
So this quote reminded me of my husband….
He didn’t tell me how to live; he lived, and let me watch him do it. ~Clarence Budington Kelland
We started Father’s Day with breakfast in bed for DAD! As least that was the plan, but I found myself all alone in the kitchen and everyone else sound asleep…zzzzz…
So I made some scones. These are yummy and I thought a good Father’s Day breakfast treat.
Here’s the breakfast—all set on the breakfast tray. Fresh pineapple and blueberries. Greek yogurt with granola, sliced almonds and chia seeds, coffee and my warm yummy pumpkin scones.
Even Lucy, our chocolate lab, gave Russ a Dad’s day gift and greeted Russ with a jump on the bed, wake up call!
After breakfast, Russ and I took our regular Sunday run to Starbucks –our first run since last weekend’s ½ marathon. But Russ’s calf muscle was none too happy so we mostly walked. When we got home…it was time for lunch, so I made a salad!
I was inspired by my friend’s Linda’s recent post on facebook-talking about polenta croutons. I love polenta and croutons so I decided to try a quick and simple version on top of my salad today.
YUMMY. (Recipe below) And Linda if you are reading…I would love your recipe too!
After lunch we joined Russ’ folks for a nice walk at Ashland State Park. Happy Father’s Day to you too, TONY!
BUT… I would be remiss if I didn’t mention that the Boston Bruins Stanley Cup Parade on Saturday was also a weekend hit! We LOVE the B’s. So I had to throw in a picture or two of the rolling rally! So fun!
Thanks Boston Bruins for bringing home the cup! 🙂
Now back to food…
If you would like to try my polenta croutons…simply purchase a roll of polenta like this…
- Serves 4
- 1 roll polenta
- 2 tablespoons Olive oil
- ¼ teaspoon Italian Seasoning
- salt and pepper to taste
- 1 garlic clove, minced (FODMAPers sub in 2 tablespoons garlic infused oil for olive oil)
- Slice 4, ½ inch slices of polenta (reserve the rest for another day)
- Cut slices into bite size cubes (remove any excess water on polenta with paper towel so they don't 'spit' at you when you put them in skillet.
- In small skillet add olive oil (FODMAPers use garlic infused oil) over medium heat. Add polenta cubes and sprinkle with seasoning, salt and pepper.
- Cook until slightly browned, about 10-15 minutes.
- Remove from heat. Add in minced garlic (FODMAPers don't add garlic here) and gently mix.
- Serve warm on top of salad greens.