It’s every day, but not every day I get to have lunch at a pizzeria in Montpellier, France (everything was cooked).
And better yet knowing the other four daughters are out and about in the world, making their own way.
And to my own father, who is also out and about.
I am now going to shop for shoes with S.
My daughter posted this.
Happy Father’s Day. My dad with me in 1990 and my son with his dad 2015 — withJordan Toth and Doug Powell.
One hour on the ice, playing; 90 minutes running a practice; one hour coaching a game.
Father’s Day in Australia, and though the Australian Father’s Day isn’t until September – it’s winter solstice here, not summer – I couldn’t think of a better way to spend the day.
Thanks Amy, for all the skates you did up today and every week.
Thanks for the backyard rink, all those years ago, dad.
The teacher looked at me as we arrived at school this morning: Sorenne, you’re with me, dad, take her backpack upstairs and meet us over for assembly.
My mom taught kindergarten (what is called prep in Australia) for some 40 years.
I didn’t argue.
It was all about Australian father’s day, which is this Sunday, and out of about 30 parents in attendance, four were fathers.
I’m used to that.
The New South Wales Food Authority, which is the state below Queensland, decided to issue a presser to avoid food poisoning on Father’s Day this Sunday.
Minister for Primary Industries, Katrina Hodgkinson said, “If you’re looking to fire up the barbecue for dad this Sunday, make sure you remember that safe food preparation is just as important when you’re cooking on the barbecue as it is in your home kitchen.
“Cross contamination is a common mistake when people are cooking outdoors. It is important to always use a clean plate for your cooked meat and to not reuse one that may have raw juices or marinade on it.
“Outdoor eating and the warmer weather can create an ideal environment for bacteria.”
Here’s a better tip: use a digital thermometer and take out the guesswork.
