We'll be grilling most of our meals this weekend: bone in chicken breasts and zucchini tonight and pork ribs on Sunday for a father's day bbq that we are hosting. Desert on Sunday will likely be the no-bake strawberry ice box cake. Father's Day breakfast is still TBD depending on what the dad of the house wants that morning.

I'm trying a cornbread recipe made with white bean purée from Bittman's How to Cook Everything Vegetarian. I promised the cast of the play I'm in I'd bake for them but a lot of them are gluten-free so it seemed like a good option.

I'll be serving up lox and bagels to my dad on Sunday morning - with fresh home-made bagels and home-cured salmon! And for dinner that night, the rustic rhubarb tarts from Smitten Kitchen, with the brown butter ice cream from here on the Kitchn!

My dad requested a "casserole with pork (like bacon, sausage, etc) and onion and potato and other things." I didn't think he would be so specific when I asked him what kind of dinner he would like. lol. So I've decided upon perogie lasagna (fits for his norwegian roots and request) and I'm making the icebox cake I've seen on here for dessert. Except I'm changing it to a creamcheese/cream filling with pineapple and caramel drizzle.

As a side note, this is the filling I plan to use, I am also planning to make half the original recipe for the no bake strawberry icebox cake, since it's just me and mom and dad. So this looks to be around the right amount for half.:

French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice
Directions
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency.

I just decided to host Sunday brunch for my sister, niece, and mother. Because I won't have a chance to run to the store or farmers' market, I'm making do with what's on hand.

We're having frittata with spinach and caramelized onions, Greek yogurt parfaits with macerated blueberries, homemade almond-cranberry granola to sprinkle on top or have with milk, cinnamon rolls, mini PopTart-style pastries (thrown together with leftover puff pastry and red currant jelly), and prosecco with fixin's and mix-ins: O.J., blueberry liqueur, home-candied grapefruit peels, and grapefruit syrup. I think all three generations of (late, lamented) fathers would have approved.

For Father's Day, I'm planning a tapas-like meal. Serrano ham with arugula, crab tartlets, and a salad or two. The dessert (not in keeping with the menu, but in keeping with dad's tastes) will be a malted milk ball ice cream pie.

My boyfriend and I are staffing a control on the local 600k randonee (non-competitive, long-distance bike ride), so I made randonneur fuel today: peanut butter chocolate chip cookies with oats and chopped peanuts. Tomorrow, I'm going to make fresh spring rolls and an Asian-style slaw with a peanut dressing. Not sure about Sunday, but it's going to involve greens; I got a huge head of Romaine, a cabbage, a bunch of kale, and a bag of lettuce from the CSA.

This Sunday, we are celebrating Father's Day with friends who are moving halfway across the country in two weeks. We've requested a "best of" list from each other - I am making brown butter chocolate chip cookies, sweet potato salad, and cilantro-lime butter for the corn on the cob; the husbands are grilling steaks and sausages; and my friend is making banana pudding, kale guacamole salad, and brownies. Yes, it's a lot of dessert, but it's a feast to remember!

Heat wave this weekend, Spare the Air alerts (so no wood-fired pizza oven), it's 20F hotter than norm - so - homemade lemon-limeade, Greek yogurt parfaits, and a selection of pasties (aloo gobi; caramelized onions and peppers in another) and salads and sandwich spreads (goat cheese herb arugula; lemon hummus; strange flavor eggplant) to tide us over.

I made quick pickles earlier, which were just delightful on my brat. (Can a brat be delightful? I feel like it needs a manlier word) Tomorrow I'm baking off some scones with roasted strawberries and cream.

Nothing tonight, too busy with work and cleaning. Tomorrow will be some kind of baked good, probably Dorie Greenspan's great grains muffins (but without the whole stick of butter) with blueberries and cinnamon for our long roadtrip back west (prairie homeland, here I come!). That's probably all I'll have time for, between work and packing. I love working at a museum, but sometimes working weekends sucks! Lol.

It's terribly hot here, and the in-laws are visiting, helping us clean up our yard.

In respect of the food, I made things which are eaten room temperature: pork tonnato, roast loin of pork with tuna sauce, from Susan Spungen's cookbook, served with roast peppers and haricots verts. I've added a Swiss potato salad, which is made with thin-sliced still firm waxy potatoes generously sprinkled with white wine, and dressed with white balsamic vinegar, olive oil, capers and parsley.

Homemade ice tea and a blueberry streusel-topped Czech buchta-na-plechu.

For father's day, I actually offered my dad a Maple tree's adoption (yes, you read it right!) and he received Pure organic maple syrup that we used today to cook amazing maple salmon on the BBQ. (see www.rougemaple.com if you want to know more about this cool idea). My dad was very impressed and so was the entire family!