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This one goes out to you Dad!
"If the new American father feels bewildered and even defeated, let him take comfort from the fact that whatever he does in any fathering situation has a fifty percent chance of being right." -- Bill Cosby
Sonora Dodd, of Washington, first had the idea of a "father's day." She thought of the idea for Father's Day while listening to a Mother's Day sermon in 1909. Sonora wanted a special day to honor her father, William Smart. Smart, who was a Civil War veteran, was widowed when his wife died while giving birth to their sixth child. Mr. Smart was left to raise the newborn and his other five children by himself on a rural farm in eastern Washington state.
After Sonora became an adult she realized the selflessness her father had shown in raising his children as a single parent. It was her father that made all the parental sacrifices and was, in the eyes of his daughter, a courageous, selfless, and loving man. Sonora's father was born in June, so she chose to hold the first Father's Day celebration in Spokane, Washington on the 19th of June, 1910.
President Calvin Coolidge, in 1924, supported the idea of a national Father's Day. Then in 1966 President Lyndon Johnson signed a presidential proclamation declaring the 3rd Sunday of June as Father's Day. President Richard Nixon signed the law which finally made it permanent in 1972.
Father's - Then & Now
In 1900, fathers prayed their children would learn English.
Today, fathers pray their children will speak English.
In 1900, a father's horsepower meant the strength of his horses.
Today, it's the horses under the hood of his minivan.
In 1900, if a father put a roof over his family's head, he was a success.
Today, it takes a roof, deck, pool, and 4-car garage. And that's just the vacation home.
In 1900, a father waited for the doctor to tell him when the baby arrived.
Today, a father must wear a smock, know how to breathe, and make sure a tape is in the video camera.
In 1900, fathers passed on clothing to their sons.
Today, kids wouldn't touch Dad's clothes if they were sliding naked down an icicle.
In 1900, fathers could count on children to join the family business.
Today, fathers pray their kids will soon come home from college long enough to teach them how to connect the computer to the Internet.
In 1900, fathers pined for the old country - Romania, Italy, or Russia.
Today, fathers pine for the old country - Hank Williams Jr.
In 1900, a father smoked a pipe.
Today, he gets sent outside after a lengthy and scolding lecture on lip cancer.
In 1900, fathers shook their children gently and whispered, "Wake up, it's time for school."
Today, kids shake their fathers violently at 4 a.m., shouting: "Wake up, it's time for hockey practice."
In 1900, a father came home from work to find his wife and children at the supper table.
Today, a father comes home to a note: "Jimmy's at baseball, Cindy's at gymnastics, I'm at adult-Ed, Call Domino's."
In 1900, fathers and sons would have heart-to-heart conversations while fishing in a stream.
Today, fathers pluck the headphones off their sons' ears and shout, "WHEN YOU HAVE A MINUTE.."
In 1900, a father gave a hand carved pencil box for Christmas, and the kid was all smiles.
Today, a father spends $800 at Toys 'R' Us, and the kid screams: "But, I wanted Sega!"
In 1900, if a father had breakfast in bed, it was eggs and bacon, ham and potatoes.
Today, it's Special K, soy milk, dry toast and a lecture on cholesterol.
In 1900, a Father's Day gift would be a hand tool.
Today, he'll get a digital organizer.
In 1900, fathers said, "A man's home is his castle."
Today, they say, "Welcome to the money pit."
In 1900, "a good day at the market" meant Father brought home feed for the horses.
Today, "a good day at the market" means Dad got in early on an IPO.
In 1900, a happy meal was when Father shared funny stories around the table.
Today, a happy meal is what Dad buys at McDonald's.
In 1900, when fathers entered the room, children often rose to attention.
Today, kids glance up and grunt, "Dad, you're invading my space."
In 1900, fathers threatened their daughters boyfriends with shotguns if the girl came home late.
Today, fathers break the ice by saying, "So...how long have you had that tattoo on your neck?"
In 1900, fathers pined for the old school, which meant a one-room, red-brick building.
Today, fathers pine for the old school, which means Earl Campbell and Bum Phillips.
In 1900, fathers were never truly appreciated.
In 2001, fathers are never truly appreciated
Unless you have tried pork tenderloin that has been slowly roasted to perfection, it's difficult to imagine how really good it is. Hand-rubbed on the outside, and slowly cooked to achieve a delicate flavor inside, it makes a perfect outdoor summer meal or a delicious addition to any cold meat tray.
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Slow Roasted Pork Tenderloin
1 choice, whole, peeled tenderloin with an average weight of 5-6 pounds
2 - 3 cloves garlic, sliced lengthwise into thin slices
Caroline's Amazing Pork and Poultry Seasoning to taste
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Remove excess fat and silver skin if butcher has not done so already.
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Carefully cut a small slit approximately 1/4 inch deep into the tenderloin and stuff with a couple of garlic slices. Repeat this step, a number of times to provide a nice flavor burst throughout the roast.
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Generously coat both sides of the tenderloin with Caroline's Amazing Pork and Poultry seasoning. Wrap in plastic wrap and refrigerate overnight, or at least 1 -2 hours prior to cooking.
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About a half hour before cooking, pull the meat from refrigerator and let it return to room temperature. Do not leave meat outside of refrigerator for an extended period as this can cause the meat to become unsafe to eat.
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To assist in keeping the pork moist, create a foil boat from aluminum foil to cradle the meat and place on the grill.' If you want a grilled effect, omit the foil and lay directly on rack.
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Close the pit lid, and cook at a pit temperature of 200 - 210F. The longer and slower you cook the meat, the moister it stays and the better the flavor.
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After approximately 1 1/2 hours of slow cooking, begin to check the temperature of the tenderloin by inserting a meat thermometer into the densest part of the meat every 15-20 minutes. Overcooking can occur quickly so be careful.
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When checking the meat, 'dab baste' with a mixture of melted butter, some of the Caroline's seasoning, fresh lime juice, and freshly crushed garlic. The proportions of each should vary with the flavor you wish to dominate.
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Remove the tenderloin when the temperature registers 155 degrees for a medium (light pink center) result. Remove at a higher or lower temperature depending on how you wish your meat to be cooked - medium is as low as we would recommend for pork. Keep in mind that the tenderloin will continue to rise in temperature 5 -7 degrees, which can turn a roast from nicely done into horribly dry if you aren't careful.
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Wrap tenderloin in foil and allow to rest at least 15 - 30 minutes prior to carving.
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Serve, or hold at 120 degrees.
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Visit us often at Caroline's Rub for updates and more information.
To contact us:
Caroline's Rub
5929L Jeanne D'Arc Blvd.
Suite 260
Ottawa, Ontario K1C 7M3 Canada
Tel. 613.841.8200 or 866.827.1085
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