There’s something about men and meat. Not all men, but most men.
Even the mild-mannered, cultured types (my hubby wanted me to point out that he’s not one of them), who really do believe in the value of vegetables, can wax poetical at the memory of a special party. “We ate meat. And meat. And meat. And meat. There wasn’t a single vegetable in sight anywhere.”
Yes, there’s something about men and meat, and when Jessica mentioned Father’s Day foods, it occurred to me that the ideal Father’s Day menu for my husband—and for many of the men I know—would center around meat. Lots of yummy, succulent, spicy meat.
But I forgot about that until, in a fit of kindness, I asked my husband if he wanted me to buy whipping cream for Father’s Day. (After all, it was on sale.)
“Yes, would you like that?”
“No. What I really want is meat. Lots and lots of meat.”
Hmm. Point well taken.
So I bought two packs of bacon for breakfast. Sunday’s lunch will be salmon asparagus bisque, one of my husband’s favorite soups. And I bought two racks of pork ribs for a delicious supper. My husband will supervise the barbequing himself, after carefully rubbing the ribs with huge quantities of curry, sage, garlic powder, salt, and pepper.
What to serve for Father’s Day? Simple. Serve your husband’s favorite three meats, one at each meal.