Happy Father's Day!

My knight and a beer. I love this photo (taken hours after our retreat yesterday that we had to cut short due to a loud teething baby). If you look closely you will see something else. A ring finger with a bandage and a wedding band renting a phalanges next door. John is a man of character. The bandage is a sign of hard physical labor which he undoubtedly learned from his father. Unable to wear his wedding ring correctly, he is temporarily wearing it on another finger denoting his dedication to our marriage and faithfulness to his family. He is more than I could have dreamed for in a husband and father. Don't worry. Despite his incessant smiling he has his annoying habits like anyone else;-) I can say this with ease because I know I surpass him in this department and he is much kinder to me about my idiosyncrasies.

The 2 older boys were at work this afternoon through the evening and the older girls stayed home and prepared and cooked a special dinner for Daddy while he and I took the five youngest on a newly discovered bike trail that is only 8 minutes from the house. Why we never knew this existed amazes me.

Shrimp and Vegetable Kabobs
1/2 cup Italian salad dressing
1 tblsp. minced fresh parsley
1 tsp. dried basil
2 medium yellow squash, cut into 1-inch pieces
8 cherry tomatoes
1 medium green pepper, cut into 1-inch chunks
8 medium fresh mushrooms, optional
1 pound uncooked medium shrimp, peeled and deveined

In small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers. Grill, uncovered medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Yield: 4 servings  (Francesca quadrupled the recipe.)

Savory Chicken Crepes ~ made with love by Elizabeth