It was always recognized that Mother’s Day was important and fathers were left by the roadside, but as they say every dog has his day. Not to put down fathers of course. After all I’m one myself and proud of it. But one urban myth I’ve always hated was that a lot of people think Father’s Day was the profit-making brainchild of the holiday card businesses. It might have been a great idea for corporate Canada/America but it just isn’t so.

Father’s Days really started when Mrs. John B. Dodd first proposed the idea in 1909. She wanted to honour her father, William Smart. He was a widowed Civil War veteran, whose wife died in childbirth with their sixth child. Mr. Smart was left to raise the newborn and the other children by himself. When Mrs. Dodd became an adult she understood the strength and selflessness her father had shown in raising his children as a single parent, especially in those days.

The first Father’s Day was observed on June 19, 1910, in Spokane, Washington. Around the country, towns and people starting joining in and celebrating “Father’s Day.” In 1924 President Calvin Coolidge supported the idea of a national Father’s Day, but it wasn’t until 1966 when President Lyndon Johnson signed a presidential proclamation declaring the third Sunday of June as Father’s Day that it became reality. Everyone started hopping on the bandwagon.

Today Father’s Day doesn’t mean just honouring your father, but all men who act as a father figure. Stepfathers, uncles, grandfathers and other adult male friends are all included on Father’s Day.

While it is relatively easy to get something for dear old (or young) mom, dads have always been a bit of a problem for some. Here’s a little advice. At the risk of being too general, dads seem to be happy with just about anything you give them. He may never use the gift, or even remember the actual gift, but they appreciate getting the gift. Gifts for a father are ritual, something regal to accept. These gifts are treasured without showing enthusiastic emotion. This ultra-cool manner of gift acceptance is not premeditated; it’s just natural and not to be interpreted as if he did not like your gift.

Here are some guidelines you may want to ask yourself in gift choices. Interests: What does dear old dad like to do? His interests are one of the best places to find more appropriate gift ideas. Consider fishing, hunting, his vehicles, sports, etc.

You might come up with a pair of hockey tickets if he can make it to the game. You might even think flowers. Yes, flowers! As the Irish Spring commercial says, “Aye, but I like it too!” Why should women be the only ones to get flowers? The elegance of a single rose will let dad know you care.

It doesn’t matter if you’re 18, 28 or 48; a handmade card or note from the heart speaks more of your feelings than the store-bought variety. If your artistic ability is a bit lacking then go for the store-bought card.

If you’re not the home cooking type, then nothing’s better than being treated to a tasty meal at a nice restaurant surrounded by the ones you love. It doesn’t have to be anywhere fancy. Depending on your dad it could be the local diner or pizzeria.

Now if you are the home-cooking type then give dad a good meal of his favourite things. If you’re unsure about cooking a great meal then try one of the simplest ways of all, a barbecue. It’s a family gathering on Father’s Day and everyone can help out to give dad(s) that perfect day. Make sure the house and yard is cleaned up. Set out a nice comfortable chair for him or them outside to laze around in while watching his or their family(ies) take care of him/them.

Now for the barbecue. Don’t use the regular Kraft, Bullseye or other store-bought sauces; use a homemade one. I can hear the whining already, “I don’t know how to make one,” with the smug superior one going, “I do.” Have no fear, here at The Nation, we’ve complied a few easy sauces, marinades and barbecue recipes for your families’ eating pleasure. These flavour-enhanced sauces range from spicy to sweet. Recommendations are that sauces should be applied more in the final stages of cooking. They may be added to meat that has been marinated.


Cajun BBQ Sauce: 1/2 cup of lemon juice, 1/2 cup spicy tomato juice, 1/2 cup taco sauce,1/2 cup of olive oil, 2 tablespoons red peeper flakes, 1 1/2 teaspoons of corriander.Mix well and it’s good for everything.

Polynesian BBQ Sauce: 2 cups crushed pineapple with juice (if no fresh ones are availableuse canned), 1 cup ketchup, 1/2 cup light brown sugar or honey, 1/4 cup soy sauce,1/4 cup mustard, 1/4 cup olive oil, I teaspoon ginger. Mix well and use on beef,caribou, moose, chicken, or pork.

Moonshine BBQ Sauce: 2 cups ketchup, 1 cup mustard, 1/4 cup light brown sugar or honey,1/4 cup bourbon whiskey (optional), 1/4 cup olive oil, 1/4 cup regular BBQ sauce(store-bought), 2 tablespoons ground pepper, 2 tablespoons soy sauce. Mix allingrediants and use mostly on beef, caribou, moose, chicken, duck or pork.

Applejack BBQ Sauce: I cup applesauce, 1 cup ketchup, 1 Cup chili sauce,1/2 cup apple jelly, 1/2 cup apple jelly, 1/2 cup tequila (optional), 1/4 cup mustard,3 tablespoons lime juice, 2 tablespoons soy sauce, I teaspoon red pepper flakes.Mix well and use for chicken, duck or pork.

TexMex BBQ Sauce: 1 cup ketchup, 1 cup taco sauce, 1/2 cup tequila (optional),3 tablespoons lime juice, 2 tablespoons chopped garlic, 1 tablespoon tabasco sauce,1 tablespoon hot pepper flakes, 1 tablespoon seasoning salt. Mix completely and use onbeef, caribou, moose, chicken or duck.


Dijon Honey Mustard: 1/2 cup all purpose flour, 1/4 cup lemon juice, 1/4 cup Dijonmustard, 2 tablespoons chopped parsley, 6 cloves crushed garlic. Mix well and marinatemeat or vegetables for an hour minimum at room temperature.

Sweet and Hot: 3/4 cup lemon juice, 3/4 cup soy sauce, 1/4 cup olive oil,1/4 cup hot sauce, 1/4 cup french salad dressing, 9 cloves garlic crushed. Marinate beef,caribou, moose, chicken, duck or pork for a minimum of 4 hours at room temperature.

BBQ Recipes: Caribou or moose can be substituted for beef. Duck and rabbit for chicken.Experiment if you want.

Will’s BBQ Trout: 3 lb.-plus trout, 5 strips bacon, 2 medium onions cut into foursegments each, 1/2 cup of parsley, 3 cloves garlic sliced thinly, 1/4 teaspoon oregano(optional) salt, pepper. Start by cleaning fish thoroughly. Lightly salt and pepper theinside cavity. Place I strip of bacon inside, add a pinch of oregano along with three ofthe garlic slices evenly placed. Add two of the onion slices to the cavity. Now lightly salt and pepper the outside of the fish. Use the remaining oregano on the outside. Lay remaining bacon strips on a piece of aluminum foil large enough to enclose the fish completely. Put down three of the onion segments on top of the bacon. Take half of the garlic and distribute it along where the fish will be lying. Lay the fish on top. Put the remaining onion and garlic along the top. Take the ends of the bacon and wrap them over the top of the fish. Fold the aluminum foil around the fish ensuring a tight seal. The fish must cook in its own juice to start. Cook 15 minutes on high then turn over and cook for 15 minutes on the other side. Turn once more and slash the top of the foil without disturbing the juice inside the foil. Cook for 5-10 minutes more checking the fish for doneness and occasionally basting it with its own juices. (6 people)

BBQ Roasted Duck: Place large chicken-sized duck in an aluminum roasting pan. Brush with a mixture of soy sauce and olive oil. Use 9 times more oil than soy. Season with your favourite seasonings. Garlic and herbs work well here. Cook for about 3 1/2 hours or until done. Let stand for 20 minutes still wrapped in aluminm foil before serving for best results.

DI|on Mustard Chicken Breasts: Take 5 skinless chicken breasts. Cut the chicken into3/4-inch strips and season as you like. (Examples include: garlic, oragano, salt,pepper, cayenne pepper, ginger or whatever you like.) Marinade the breasts with the DijonHoney Mustard as seen in the marinade section for the I-hour minimum. Remove and tossinto bread crumbs. Place on skewers and place on the BBQ. Cook for 5-7 minutes or untilthe chicken is cooked through and the crumbs are brown. (6-8 people)

Just Steak, Please: Marinate the steaks in the sauce of your choice. Cook both sides for5-7 minutes each brushing on the leftover marinade juice. Remove from grill and let stand for5 minutes. Serve with your favourite sauce.

“feryakl Beef Kabobs: 2 lbs. beef, 2/3 cup soy sauce, 1/4 cup cooking sherry(non-alcoholic version can be substituted), 1 tablespoon ginger,1 tablespoon ground garlic. Trim fat from meat and cut into I-inch cubes. Mix the soy,ginger, sherry and garlic in a bowl. Place beef into the bowl and marinate for 4-6 hours.Drain meat and place on wooden skewers. Place cherry tomatoes, mushrooms, green peppersand onion between. Cook over a medium-high heat for 10-15 minutes turning often to cookevenly. (4 people)

Grilled Pork Chops: 4 large chops, 1/2 can beer (optional), 1/2 cup regular BBQ sauce,2 tablespoons margarine, salt, pepper, ground garlic and 3 bay leaves. Pour beerinto sauce pain, add margarine, bay leaves. Also add pinch each of salt, pepper andgarlic. Mix and simmer. Trim all fat from chops. Cook chops for 15-20 minutes overmedium to high heat on the BBQ. Turn frequently and put sauce on each time. Brushsauce on before removing from heat. (Feeds 4.)