Happy Father’s Day!
I have to admit: this holiday has always been to me one of mixed emotions. My father and I had glimpses of a good relationship. We had moments in time, some that even stretched for a few months on end, in which everything seemed to be right. The father I longed to have in my life was actually there, real and tangible. But for most of my life, my dad was not that.
I spent twenty years wondering what my life would be like if those moments were the reality and not just a quickly-fading oasis. What if my relationship with my dad reflected all those I see in movies and with my friends? I did more than wonder. I prayed and worked and changed to bring about what I wanted.
Then, after finally realizing that I couldn’t dream away reality, that I couldn’t change what was real into what I fantasized it should be (even if I was right about what families should be!), I spent the next ten years healing. Rather, I spent them allowing God to heal me. In that time I witnessed some amazing things. My father-in-law, who has embraced me as his own … my husband, who is the most amazing father I’ve ever seen — better even than those in the movies! These two men have allowed me to be part of what should be. They’ve given me a better understanding of God the Father and the depths of His love for me. They’ve given me reason to praise Yahweh for all the blessings in my life, the greatest of which is watching my children grow up with “should-be” families, whole families that exhibit strong, godly men who love their wives and sacrifice for their children.
This is a good day. And I feel honored to have men in my life whom I may honor with thankfulness. When you know a man who gives so much, thanks seems so inadequate doesn’t it?
So I usually give thanks with food. This recipe is one of Rick’s favorites. It comes from my sister; I’ve no idea where she got it, but it’s great. It’s a little labor-intensive, but so very worth it. The first time you make it, set aside about an hour, start to finish. Once you get the hang of it, you should be able to throw them together in less time. If you don’t have that much time in the morning, cook the sausage the night before. This will allow you to get the whole thing done in under 30 minutes.
Mini Sausage Quiches
- 1 can refrigerated flaky biscuits dough
- 1 lbs ground breakfast sausage
- 2 eggs, slightly beaten
- 2 c cottage cheese
- ½ c parmesan cheese
- dash of pepper
- 2-3 scallions, chopped
Preheat oven to 375’. Cook and drain sausage.
Separate cold biscuits into thin layers. Place one layer in each well of a greased muffin pan. Spoon sausage into each well.
Mix remaining ingredients in a separate bowl and spoon over sausage. Bake at 375’ – about 15 minutes for mini muffins; 20 for regular size.