For Father’s Day, let my tell you about the person who makes the best chicken-fried steak and grilled T-bones I’ve tasted: Dad.
His fruit breads are great, too, and Dad’s long-held domain of Sunday dinner is always something special.
When Mom made most meals, Dad told her supper was good every night. He has now taken over the majority of the cooking, learned new recipes and adapted some to family tastes.
In his school of cooking, I learned:
• It’s not an exact science. Measurements don’t have to be perfect.
• The recipe is just a guideline. Experiment.
• Use plenty of herbs and spices. Food tastes better that way.
As a parting thought, let me say he makes broccoli taste good.