Father’s Day, the celebration of a supreme male influence whether by birthright, adoption, remarriage, mentoring; or some other loving relationship in which a male figure is looked upon as a father. It does NOT have to be by blood alone; sometimes the bond of, what some call “water” can be stronger than blood. Nowadays the term “baby daddy” has various connotations; a man who proudly helps create a child he cherishes and cares for; or a man who is simply a sperm donor having no concern over the child or even the woman who carried the baby. I, however, still say that “anyone can be a father, it takes a special man to step up and be a daddy”. Personally, I never knew my father; he went off to marry another woman, create three children with her, and never have any interaction with me. Father’s Day, father/daughter dances, a powerful male influence and protector were for other little girls. I don’t feel sorry for myself, I feel sorry for him; the loss of me and the wonderful woman I have become.
A little history on Father’s Day; it was not an official holiday in the United States until 1972 when President Richard Nixon proclaimed it a holiday by law. From 1908 until 1972, many attempts were made, but “Tricky Dicky” is the one who made it stick. However, in Middle Ages, primarily Catholic, Europe, it was celebrated each year on March 19th (St. Joseph’s Day). St. Joseph was viewed as the fatherly Nutritor Domini ("Nourisher of the Lord") or "the putative father of Jesus". Nowadays, over 40 countries worldwide celebrate a Father’s Day, but its date could well be anytime from January through December.
Luckily, to justify the recipes I’ll be giving you; Greece just happens to celebrate on the same day as the United States does. So, in honor of Zeus, and all the dads out there; let’s get them to the Greek!
- 1 tsp crushed dried basil, divided in half
- 1 tsp crushed dried oregano, divided in half
- 1 Tbsp. minced garlic
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 Tbsp. fresh lemon juice
- 2 lb. London broil, trimmed of fat
- 1 cup diced Roma tomatoes
- 1 large shallot, diced
- 1/2 cup sliced Kalamata olives
- 1/4 cup crumbled feta cheese