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My Summer Sundays: Father's Day

Starting this week, I'm changing it up for summer. Rather than my typical Thursday Thing, I'm going to write about my Summer Sundays (and maybe about my Saturday's, too). We'll see how it goes. For this first installment, it's Father's Day! A day to rest and relax...ok not so much.

Before I spent any real time with my family, I started the day with my softball team playing a double header to make up for all the rainouts we've had this spring. We won both games, I had a few big hits and made some good plays in the field...and some not so good plays. Getting old really sucks sometimes. But wins are wins, and I'll take it!

Then it was quickly back home for a speedy shower and out the door again, this time with my wife, kids and mom to hang with my cousins and their families. For the first time since we were kids living in NY, we all live close together, so it's great to get everyone together. And one thing is for sure when we all get together, we eat well! Both of my cousins' wife's are excellent cooks, so I guess you could say She Can Cook and She Can Cook, and of course, He (me) Can Cook! My cousins, well, They Don't Cook (although they do their parts at the grill). In any case, today was no different.

I did my cooking yesterday, making a couple of sourdough breads, including trying one with fresh rosemary from my garden. Not bad, but needed a ton more of it. In case you haven't followed by IG posts recently, thanks to a co-worker giving me some sourdough starter, I'm baking a ton of the stuff. Click here to see the recipe I've been using. Here's what they looked like.

I also made a Grilled Mexican Street Corn Salad. Here's the super easy recipe:


  • 9 ears of corn, grilled and cut off the cob

  • 9 strips of bacon, cooked and crumbled

  • 2 jalapenos, grilled until slightly blackened, seeds and ribs removed and diced

  • 1 bunch green onion, chopped

  • 6 ounces Queso Fresco, crumbled

  • 3-4 tablespoons fresh cilantro, chopped

  • 3-4 tablespoons white vinegar

  • 1/4 cup olive oil

  • salt, pepper and paprika to taste


Mix all ingredients and refrigerate until ready to go to the party!

It was a great afternoon. And it got even better when we got home and my kids gave me my present.

Oh they know me so well. Nothing beats a butt! And in case you're wondering about the name Captain Mike, quick story. Last year, while wandering our way through Maine before heading north to Canada for a two-week vacation, we drove by a restaurant named "Captain Mike's". I told my kids, "Hey kids, from now on, don't call me dad, call me Captain Mike". And it stuck!

Happy Father's Day everyone! I hope your's was as great as mine.

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