Trace a credit card shape onto a heavy piece of paper. Use recent photos of dad and the kids. They have to be small since this is credit card size. Cut the photos and arrange on the card. When you are satisfied with the arrangement, paste them on. Add a special touch - apply lipstick to your lips and kiss the corner or center of the card for a special kiss to Daddy. Laminate the card for durability.
Here is a good poem to add to the back of the card:
My Dad
My Dad is a person
who is loving and kind,
And often he knows
what I have on my mind.
He is someone who listens,
suggests, and defends.
My Dad is one
of my very best friends!
He's proud of my triumphs,
but when things go wrong,
My Dad can be patient
and helpful and strong.
In all that I do,
my Dad's love plays a part.
There's always a place for him
deep in my heart.
And each year that passes,
I'm even more glad,
more grateful and proud
just to call him my Dad!
Showing posts with label Father's Day. Show all posts
Showing posts with label Father's Day. Show all posts
HOMEMADE FATHER'S DAY GIFT BASKETS
Surprise Dad with some great gifts that you make yourself, right in your own kitchen. Start with a fun container, then stuff it with some favorite treats and small gifts. You could use a basket for the container or a unique container to better fit your Dad's personality. Some possibilities include:
a metal lunchbox
an insulated lunch bag
a small plastic cooler chest
a tool or tackle box
a picnic basket
a galvanized bucket or watering can
a new portable barbecue grill or hibachi
flower pots
an ice bucket
any variety of cooking pots, pans or bowls
Once you've decided on a container, fill it with some of Dad's favorite treats, or stick with a theme. For instance, if your Dad loves to barbecue, you might fill a galvanized bucket with some barbecue utensils, add a bag of mesquite wood chips and decorative jars and bottles of spice blends, meat rubs and home made mustards and vinegars.
a metal lunchbox
an insulated lunch bag
a small plastic cooler chest
a tool or tackle box
a picnic basket
a galvanized bucket or watering can
a new portable barbecue grill or hibachi
flower pots
an ice bucket
any variety of cooking pots, pans or bowls
Once you've decided on a container, fill it with some of Dad's favorite treats, or stick with a theme. For instance, if your Dad loves to barbecue, you might fill a galvanized bucket with some barbecue utensils, add a bag of mesquite wood chips and decorative jars and bottles of spice blends, meat rubs and home made mustards and vinegars.
Backyard Barbecue for Dad
Appetizer-Snack: Black Bean Salsa
1 c cooked black beans (canned is fine-drained and rinsed)
1 1/2 c diced tomatoes
3/4 c coarsely chopped fresh cilantro
3 T red wine vinegar
1 jalapeno pepper, stem and seeds removed, finely minced
Dash hot pepper sauce
Salt and freshly ground pepper
In a medium size bowl, combine the tomato, black beans, cilantro, vinegar, jalapeno, hot pepper sauce, and salt and pepper to taste. Mix well. Set aside at room temperature for 30 minutes, stirring once or twice. Note: leave in the seeds and stem of the pepper if you want to make it hotter or add more pepper sauce!
Mexican Grilled Steak
20 oz. top sirloin steak
2 T vegetable oil
1/2 t dried leaf oregano, crushed
1/2 t salt
1/4 c orange juice
1/4 t coarsely ground pepper
1 T lime juice
2 t cider vinegar
2 orange slices, 1/2 inch thick
Place steak in a shallow glass-baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight or several hours, turning occasionally. To cook meat, preheat charcoal or gas grill. Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon the marinade over steaks as they cook. Grill 3-4 minutes on each side, or until done as you desire. Remove orange slices to turn steak. Replace orange slices on top of steak. Slice thinly and serve. Note: You can also serve this with fresh flour tortillas to wrap around pieces.
Country Style Ribs
4 lbs. country style ribs
BBQ Sauce-Dad's favorite
salt and pepper to season
1 c vinegar
1 c water
1 T chili powder
1 t garlic powder
Combine the vinegar, water and spices in a shaker bottle or a bowl (use brush to baste). Cut ribs into 1 rib portions. Place a large piece of foil over the coals to catch drippings. Place ribs on grill about 6 inches above coals, or gas grill unit. Season with salt and pepper. Close hood and cook for 10 minutes. Sprinkle the ribs, turn them, and sprinkle or baste the other side. Repeat this every 10 minutes; closing the hood between basting. Cook a total of 50 minutes, then brush on the bottled sauce the last 15 minutes or until the ribs are done. Makes 8 servings.
Sweet Cole Slaw
1 large head green cabbage, shredded
2 medium carrots, shredded
1 medium red pepper, finely chopped
1 1/2 c mayonnaise
3 T sugar
1 T vinegar
Optional: one handful of chopped chives or green onions
In a large bowl, toss together the cabbage, carrots and red pepper. In another bowl, mix salad dressing, or mayonnaise, sugar and vinegar. Spoon the dressing over the cabbage mixture. Store, covered, in the refrigerator. Add chives or onions just before serving.
Makes 8 cups.
Homemade Cornbread
3 c cornmeal
1 c flour
6 T sugar
2 T baking powder
1 t salt
1 c milk
1 c plain yogurt
1/4 c melted butter
4 eggs, slightly beaten
1/4 c oil
2 c creamed corn
Preheat oven to 400 degrees. Butter a 9x13 baking pan. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in another bowl. Add to the cornmeal mixture. Stir until just combined. Stir in creamed corn. Pour batter into the greased pan. Bake for 45 minutes or until toothpick comes out clean. Cool on rack. Note: You can make this the day before, and store covered.
Grilled Potatoes
1 potato per person, red or white
onion and/or garlic powder
bacon
butter
foil
Wash potatoes and tear off enough foil to wrap each potato individually. Slit each potato with a cross and wrap bacon around each potato. Sprinkle onion powder on the foil with a little butter. Roll each potato up in foil place on grill. Turn over after first 30 minutes. Then add your meat to the grill. Potatoes should be done when the meat is. Note: I also microwave the potatoes for 2-3 minutes in the microwave after making the cross, then proceed as directed. This works when you don't have as much time or are cooking meat that doesn't take long.
Corn on the Cob
Allow 2 ears per person. Choose fresh green husked corn without blemishes. Put on a large pot of water to boil. Husk the corn and remove silk. Place in pan so it is just covered with water. Cook 3-5 minutes. You can also start with cold water and cook until water reaches boiling, then remove corn. Serve with butter, salt and pepper. For a special treat mix a stick of butter with a tablespoon of finely chopped chives the night before, so the flavors have time to develop.
Or
Grill corn as follows
Trim corn, but do not remove husks. Rinse in cold water. Grill over hot coals 15 Minutes or until husks are lightly browned, turning often. Remove husks; with clean towel, pull off any remaining silks.
Brush with Herb butter: 1/2 softened margarine; 1 T chopped parsley, 1 T chopped fresh dill. Blend butter with seasonings in a small bowl at medium speed until light and fluffy. Let stand 1 hour to blend flavors. Yields 1/2 cup. Note: Substitute 1 t marjoram leaves, crushed and 1/2 t summer savory leaves, crushed for parsley and dill.
Marinated Fresh Vegetables
3/4 c safflower oil
1/2 c any flavored vinegar
2 T lemon juice
3 T finely chopped sweet onion
1 t dried tarragon
1 t salt
1/2 T granulated sugar
3 -4 c cut-up fresh vegetables, such as carrots, onion rings, zucchini, cherry tomatoes, pea pods, celery slices, broccoli and cauliflower.
In a bowl, whisk all ingredients except vegetables. Pour marinade over fresh vegetables in a flat, shallow container. Cover and marinate for at least 3 hours or overnight. Drain and serve. Serves 4-6
Crumb Apple Pie
Crust:
1 c flour
1/2 t salt
1/3 cup solid vegetable shortening
1/4 c ice water
Filling:
7 medium Golden Delicious apples
1/2 c granulated sugar
1 t cinnamon
1/4 t nutmeg
1/4 t salt
Topping:
3/4 c packed dark brown sugar
3/4 c flour
1/3 c chilled butter, cut into pieces
1 t cinnamon
Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; pinch a decorative edge.
To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.
For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping.
Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over browning, cover loosely with foil. Cool on a wire rack. 8 servings.
1 c cooked black beans (canned is fine-drained and rinsed)
1 1/2 c diced tomatoes
3/4 c coarsely chopped fresh cilantro
3 T red wine vinegar
1 jalapeno pepper, stem and seeds removed, finely minced
Dash hot pepper sauce
Salt and freshly ground pepper
In a medium size bowl, combine the tomato, black beans, cilantro, vinegar, jalapeno, hot pepper sauce, and salt and pepper to taste. Mix well. Set aside at room temperature for 30 minutes, stirring once or twice. Note: leave in the seeds and stem of the pepper if you want to make it hotter or add more pepper sauce!
Mexican Grilled Steak
20 oz. top sirloin steak
2 T vegetable oil
1/2 t dried leaf oregano, crushed
1/2 t salt
1/4 c orange juice
1/4 t coarsely ground pepper
1 T lime juice
2 t cider vinegar
2 orange slices, 1/2 inch thick
Place steak in a shallow glass-baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight or several hours, turning occasionally. To cook meat, preheat charcoal or gas grill. Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon the marinade over steaks as they cook. Grill 3-4 minutes on each side, or until done as you desire. Remove orange slices to turn steak. Replace orange slices on top of steak. Slice thinly and serve. Note: You can also serve this with fresh flour tortillas to wrap around pieces.
Country Style Ribs
4 lbs. country style ribs
BBQ Sauce-Dad's favorite
salt and pepper to season
1 c vinegar
1 c water
1 T chili powder
1 t garlic powder
Combine the vinegar, water and spices in a shaker bottle or a bowl (use brush to baste). Cut ribs into 1 rib portions. Place a large piece of foil over the coals to catch drippings. Place ribs on grill about 6 inches above coals, or gas grill unit. Season with salt and pepper. Close hood and cook for 10 minutes. Sprinkle the ribs, turn them, and sprinkle or baste the other side. Repeat this every 10 minutes; closing the hood between basting. Cook a total of 50 minutes, then brush on the bottled sauce the last 15 minutes or until the ribs are done. Makes 8 servings.
Sweet Cole Slaw
1 large head green cabbage, shredded
2 medium carrots, shredded
1 medium red pepper, finely chopped
1 1/2 c mayonnaise
3 T sugar
1 T vinegar
Optional: one handful of chopped chives or green onions
In a large bowl, toss together the cabbage, carrots and red pepper. In another bowl, mix salad dressing, or mayonnaise, sugar and vinegar. Spoon the dressing over the cabbage mixture. Store, covered, in the refrigerator. Add chives or onions just before serving.
Makes 8 cups.
Homemade Cornbread
3 c cornmeal
1 c flour
6 T sugar
2 T baking powder
1 t salt
1 c milk
1 c plain yogurt
1/4 c melted butter
4 eggs, slightly beaten
1/4 c oil
2 c creamed corn
Preheat oven to 400 degrees. Butter a 9x13 baking pan. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in another bowl. Add to the cornmeal mixture. Stir until just combined. Stir in creamed corn. Pour batter into the greased pan. Bake for 45 minutes or until toothpick comes out clean. Cool on rack. Note: You can make this the day before, and store covered.
Grilled Potatoes
1 potato per person, red or white
onion and/or garlic powder
bacon
butter
foil
Wash potatoes and tear off enough foil to wrap each potato individually. Slit each potato with a cross and wrap bacon around each potato. Sprinkle onion powder on the foil with a little butter. Roll each potato up in foil place on grill. Turn over after first 30 minutes. Then add your meat to the grill. Potatoes should be done when the meat is. Note: I also microwave the potatoes for 2-3 minutes in the microwave after making the cross, then proceed as directed. This works when you don't have as much time or are cooking meat that doesn't take long.
Corn on the Cob
Allow 2 ears per person. Choose fresh green husked corn without blemishes. Put on a large pot of water to boil. Husk the corn and remove silk. Place in pan so it is just covered with water. Cook 3-5 minutes. You can also start with cold water and cook until water reaches boiling, then remove corn. Serve with butter, salt and pepper. For a special treat mix a stick of butter with a tablespoon of finely chopped chives the night before, so the flavors have time to develop.
Or
Grill corn as follows
Trim corn, but do not remove husks. Rinse in cold water. Grill over hot coals 15 Minutes or until husks are lightly browned, turning often. Remove husks; with clean towel, pull off any remaining silks.
Brush with Herb butter: 1/2 softened margarine; 1 T chopped parsley, 1 T chopped fresh dill. Blend butter with seasonings in a small bowl at medium speed until light and fluffy. Let stand 1 hour to blend flavors. Yields 1/2 cup. Note: Substitute 1 t marjoram leaves, crushed and 1/2 t summer savory leaves, crushed for parsley and dill.
Marinated Fresh Vegetables
3/4 c safflower oil
1/2 c any flavored vinegar
2 T lemon juice
3 T finely chopped sweet onion
1 t dried tarragon
1 t salt
1/2 T granulated sugar
3 -4 c cut-up fresh vegetables, such as carrots, onion rings, zucchini, cherry tomatoes, pea pods, celery slices, broccoli and cauliflower.
In a bowl, whisk all ingredients except vegetables. Pour marinade over fresh vegetables in a flat, shallow container. Cover and marinate for at least 3 hours or overnight. Drain and serve. Serves 4-6
Crumb Apple Pie
Crust:
1 c flour
1/2 t salt
1/3 cup solid vegetable shortening
1/4 c ice water
Filling:
7 medium Golden Delicious apples
1/2 c granulated sugar
1 t cinnamon
1/4 t nutmeg
1/4 t salt
Topping:
3/4 c packed dark brown sugar
3/4 c flour
1/3 c chilled butter, cut into pieces
1 t cinnamon
Place rack on lowest position. Preheat oven to 400 degrees. To prepare crust; in a medium bowl mix together flour and salt. Using a pastry blender or 2 knives cut shortening into flour mixture until course crumbs form. Add water 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; pinch a decorative edge.
To prepare filling; peel, core and very thinly slice the apples. Mix together with other filling ingredients. Spoon into crust.
For topping, in a small bowl, mix together brown sugar, flour and cinnamon. Cut butter into mixture until course crumbs form. Sprinkle apple filling evenly with topping.
Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over browning, cover loosely with foil. Cool on a wire rack. 8 servings.
A HEARTY BREAKFAST MENU FOR DAD
Italian Sausage, Eggs and Potatoes
1 lb. sweet or hot Italian sausage
1 sweet onion, diced
4 potatoes, diced small
10 eggs
Sauté the Italian sausage until crumbly, add onions and continue cooking. Meanwhile place the diced potatoes in a casserole or bowl and microwave for 5 minutes. Add to sausage (drain fat) and continue cooking until tender. Scramble the eggs and add to sausage mixture. Continue cooking like an omelet-do not stir. Cook until firm. Place on platter and cut into pieces. Optional: You can sprinkle with Parmesan cheese. Also sauté mushrooms in butter with a sprinkling a garlic powder as a nice addition.
Oven Omelet
1/2 of a 10 oz pkg of frozen spinach
1/4 c margarine
1 1/2 dozen eggs
1/4 c chopped green onions
1 c sour cream
1 c milk
1 c shredded Colby Jack Cheese
2 t salt
Heat oven to 325 degrees. Heat margarine in 13x9x2 baking dish in oven until melted, and swirl around to coat dish. Thaw spinach and wring dry in a clean towel. Beat eggs, sour cream, milk and salt until blended. Add onions and spinach. Pour into baking dish. Bake for 25 minutes. Take out and sprinkle with the cheese, then return to oven for 10 minutes or until eggs are set and the cheese is melted. Garnish with chopped chives. Serves 8-10.
Dijon Ham Muffins
1 2/3 c all purpose flour
1/3 c cornmeal
1/4 c sugar
2 t baking powder
2 t ground mustard
1/2 t salt
1/2 t baking soda
2 eggs
1 c buttermilk
1/3 c vegetable oil
3 T Dijon mustard
1 c finely chopped fully cooked ham
In a bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil, and mustard; stir into dry items until just moistened. Fold in the ham. Fill greased muffin cups three-fourths full. Bake at 375º for 20-25 min. or until muffins test done. Cool five minutes before removing from pans to wire racks. Makes 14 muffins
Cinnamon Scones
2 c flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c cold butter
1 egg, separated
3 T honey
1/3 c buttermilk
1 t water
2 T sugar
1/4 t ground cinnamon
Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk with honey and buttermilk until blended; add to flour mixture, blending until the mixture clings together. Do not over mix! With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2-inch thick. Using floured serrated knife, cut into 8 to 12 wedges. Place on greased baking sheet or an ungreased baking stone. In a small bowl, lightly beat egg white with water. In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden (10 to 12 minutes). Serve warm. Makes 12 scones.
Baked Apples
6 cooking apples, unpeeled, cut in half and cored
1/4 c sugar
1/2 t ground cinnamon
3/4 c sugar
3/4 cup water
2 1/2 T cornstarch
Place apple halves in a 9x13" baking dish and sprinkle with the 1/4-cup sugar and cinnamon. Combine the 3/4-cup sugar, water, and cornstarch. Pour over apples. Bake at 300 degrees for 40 - 50 minutes; basting with sauce from time to time. Serve either warm or cold with cream if desired. Serves 6.
Orange Spiced Tea
2 tea bags
2 c of boiling water
3/4 c orange juice
1/4 c lemon juice
sugar or honey to taste a dash of cinnamon
a dash of ground cloves
Add the tea bags to the boiling water and steep for a few minutes. Take the tea bags out and add the remaining ingredients. Simmer for a few minutes and serve.
1 lb. sweet or hot Italian sausage
1 sweet onion, diced
4 potatoes, diced small
10 eggs
Sauté the Italian sausage until crumbly, add onions and continue cooking. Meanwhile place the diced potatoes in a casserole or bowl and microwave for 5 minutes. Add to sausage (drain fat) and continue cooking until tender. Scramble the eggs and add to sausage mixture. Continue cooking like an omelet-do not stir. Cook until firm. Place on platter and cut into pieces. Optional: You can sprinkle with Parmesan cheese. Also sauté mushrooms in butter with a sprinkling a garlic powder as a nice addition.
Oven Omelet
1/2 of a 10 oz pkg of frozen spinach
1/4 c margarine
1 1/2 dozen eggs
1/4 c chopped green onions
1 c sour cream
1 c milk
1 c shredded Colby Jack Cheese
2 t salt
Heat oven to 325 degrees. Heat margarine in 13x9x2 baking dish in oven until melted, and swirl around to coat dish. Thaw spinach and wring dry in a clean towel. Beat eggs, sour cream, milk and salt until blended. Add onions and spinach. Pour into baking dish. Bake for 25 minutes. Take out and sprinkle with the cheese, then return to oven for 10 minutes or until eggs are set and the cheese is melted. Garnish with chopped chives. Serves 8-10.
Dijon Ham Muffins
1 2/3 c all purpose flour
1/3 c cornmeal
1/4 c sugar
2 t baking powder
2 t ground mustard
1/2 t salt
1/2 t baking soda
2 eggs
1 c buttermilk
1/3 c vegetable oil
3 T Dijon mustard
1 c finely chopped fully cooked ham
In a bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil, and mustard; stir into dry items until just moistened. Fold in the ham. Fill greased muffin cups three-fourths full. Bake at 375º for 20-25 min. or until muffins test done. Cool five minutes before removing from pans to wire racks. Makes 14 muffins
Cinnamon Scones
2 c flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c cold butter
1 egg, separated
3 T honey
1/3 c buttermilk
1 t water
2 T sugar
1/4 t ground cinnamon
Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk with honey and buttermilk until blended; add to flour mixture, blending until the mixture clings together. Do not over mix! With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2-inch thick. Using floured serrated knife, cut into 8 to 12 wedges. Place on greased baking sheet or an ungreased baking stone. In a small bowl, lightly beat egg white with water. In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden (10 to 12 minutes). Serve warm. Makes 12 scones.
Baked Apples
6 cooking apples, unpeeled, cut in half and cored
1/4 c sugar
1/2 t ground cinnamon
3/4 c sugar
3/4 cup water
2 1/2 T cornstarch
Place apple halves in a 9x13" baking dish and sprinkle with the 1/4-cup sugar and cinnamon. Combine the 3/4-cup sugar, water, and cornstarch. Pour over apples. Bake at 300 degrees for 40 - 50 minutes; basting with sauce from time to time. Serve either warm or cold with cream if desired. Serves 6.
Orange Spiced Tea
2 tea bags
2 c of boiling water
3/4 c orange juice
1/4 c lemon juice
sugar or honey to taste a dash of cinnamon
a dash of ground cloves
Add the tea bags to the boiling water and steep for a few minutes. Take the tea bags out and add the remaining ingredients. Simmer for a few minutes and serve.
Decorating Ideas for Father's Day
Buy paper plates, napkins and cups in a theme for Dad, but instead of using a Father's Day design choose something fun such as race cars, ocean animals or whatever the family thinks he would enjoy. Let Dad be a kid for the day too!
Buy flowers for Dad! Bouquets can be picked up inexpensively at most grocery stores. Men like flowers too!
Buy flowers for Dad! Bouquets can be picked up inexpensively at most grocery stores. Men like flowers too!
Way to Dad's Heart
I think it is safe to say that one of the ways to a Dad's heart really is through his stomach. The best memories are created not by fretting over perfection, but by the laughter and love that is present as family members join together to make Dad's day a special celebration.
THE HISTORY OF FATHER'S DAY
The celebration of Dad's special day can most likely be credited to Mrs. John B. Dodd, of Washington State, who first suggested the idea of the holiday in 1909.
Mrs. Dodd's father, civil war veteran William Smart, was widowed when his wife died in childbirth with their sixth child. Despite the obvious hardships, Mr. Smart proceeded to raise the newborn along with his five other children, by himself.
It wasn't until Sonora Dodd became an adult that she realized the strength and selflessness her father had shown in raising his children as a single parent. The original date chosen for the holiday was June 5, Mr. Smart's birthday, however the celebration was postponed until June 19, the third Sunday in June, because there was not enough time to prepare.
At about the same time in various towns and cities across America other people were beginning to celebrate a Father's Day. Some accounts credit Mrs. Charles Clayton of West Virginia, as the founder of Father's Day, although most histories give credit to Mrs. Dodd.
In early times, wearing flowers was a traditional way of celebrating Father's Day. Mrs. Dodd favored the red rose to honor a father still living, while a white flower honored a deceased dad. J.H. Berringer, who also held Father's Day celebrations in Washington State as early as 1912, chose a white lilac as the Father's Day Flower.
In 1924 President Calvin Coolidge supported the idea of a national Father's Day, but it never became official until 1966 when President Lyndon B. Johnson signed the presidential proclamation that set aside the 3rd Sunday of June as Father's Day.
Mrs. Dodd's father, civil war veteran William Smart, was widowed when his wife died in childbirth with their sixth child. Despite the obvious hardships, Mr. Smart proceeded to raise the newborn along with his five other children, by himself.
It wasn't until Sonora Dodd became an adult that she realized the strength and selflessness her father had shown in raising his children as a single parent. The original date chosen for the holiday was June 5, Mr. Smart's birthday, however the celebration was postponed until June 19, the third Sunday in June, because there was not enough time to prepare.
At about the same time in various towns and cities across America other people were beginning to celebrate a Father's Day. Some accounts credit Mrs. Charles Clayton of West Virginia, as the founder of Father's Day, although most histories give credit to Mrs. Dodd.
In early times, wearing flowers was a traditional way of celebrating Father's Day. Mrs. Dodd favored the red rose to honor a father still living, while a white flower honored a deceased dad. J.H. Berringer, who also held Father's Day celebrations in Washington State as early as 1912, chose a white lilac as the Father's Day Flower.
In 1924 President Calvin Coolidge supported the idea of a national Father's Day, but it never became official until 1966 when President Lyndon B. Johnson signed the presidential proclamation that set aside the 3rd Sunday of June as Father's Day.
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