By Daddy Clay Friday, April 20th, 2012
Dear Ad Industry,
I hate to admit it, but for once you’ve totally nailed it. It’s true. Dads are idiots. Fathers today — totally clueless and blundering, yet forced into parenting ineptitude because our uber-competent wives are powering through the workforce. Well played, sirs. No hiding from you.
Recently, watching a commercial or gazing at an ad — it’s been like looking in a mirror! I feel like I could shave in one. Read the rest of this entry »
Tags: ads, advertising, cleaning, cooking, dads, domestic, Fatherhood, funny, home, humor, male, masculinity, men, movies, roles, shopping, stereotypes, television Posted in Fatherhood |
By Daddy Clay Friday, February 3rd, 2012
Reading parenting columns is a dangerous business. You should go back to playing Fruit Ninja.
In my most recent experience, a quick read of a piece in a major national newspaper nearly resulted in: one car crash, one house fire, and several lacerations.
The column in question was of the kind that makes you feel inadequate. (There are only two kinds. The other kind is usually written by a bumbler about his or her parenting misadventures, inducing the reader to feel smug and superior. Sorry for making you feel so inadequate all these years.) The author opined that she was sick of her kids just doing all the dishes, she wanted them to graduate to preparing entire meals for the family. Read the rest of this entry »
Tags: blogs, chef, chores, columns, cooking, dad, dads, dinner, family, food, grill, grilling, kids, knives, meals, mom, parenting, steaks, teens Posted in Eating, Health |
By Daddy Brad Thursday, June 30th, 2011
Teriyaki-Glazed Pork and Grilled Scallion Rolls
Recipe courtesy of Guy Fieri on behalf of the National Pork Board
2 1/2 pounds boneless pork tenderloin
18 thin scallions, trimmed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil for brushing
6 metal kebab skewers (or use long wooden skewers, soaked in water for at least 30 minutes)
Toasted sesame seeds (available at Asian markets, or toast plain sesame seeds in a skillet) for garnish
1/2 cup teriyaki marinade sauce (not thick teriyaki glaze)
1/4 cup fresh orange juice or canned unsweetened pineapple juice
3 tablespoons brown sugar
1 tablespoon honey
3 garlic cloves, smashed under a knife and peeled
One 1-inch piece of ginger, peeled and smashed under a knife
To make glaze, bring ingredients to a boil in small saucepan over high heat, stirring often and being sure that mixture doesn’t boil over. Reduce heat to medium and boil, stirring often, until thickened and reduced by about half, about 12 minutes. Strain and set aside.
Preheat an outdoor grill on high. Put scallions on the grill and cook, turning once, until seared and wilted, about 2 minutes. Let cool. Cut in scallion in half crosswise.
Trim tenderloins of any excess fat and tough silver skin. Cut each tenderloin crosswise into nine 3/4-inch-thick medallions for a total of 18 medallions. Using a flat meat pounder or a rolling pin, gently pound each medallion between 2 sheets of plastic wrap until about 5 inches long, 3 inches wide, and 1/4 inch or less thick. Season the pork slices with salt and pepper. For each, place 2 scallion halves (1 each white and green parts) lengthwise across the medallion, trimming the scallion as needed. Roll up the medallions from a long side (if the pork is too short to enclose the scallion, pound slightly thinner) and transfer to an oiled baking sheet. Thread 6 rolls onto 2 parallel metal skewers. Brush rolls lightly with oil.
Place skewers on grill and cover. Grill until undersides are seared with grill marks, about 4 minutes. Turn and grill until the rolls look opaque, about 4 minutes more. Slide rolls off skewers onto grill. Brush with some of the glaze and grill, turning and basting occasionally, until browned and glazed on all sides, about 3 minutes.
For each serving, transfer 3 rolls to dinner plate and sprinkle with sesame seeds. Serve with remaining glaze passed on the side.
Prep: 45 minutes
Total time: 45 minutes
Serves: 6 (makes 18 pieces)
Nutritional Information per Serving:
Saturated Fat: 2g
Tags: cooking, recipe Posted in Eating, Fatherhood |
By Daddy Clay Wednesday, June 15th, 2011
Join me tonight for the #DadsCook Twitter Party!
I will be a panelist this Wednesday June 15th 9-10 EST, just use #DadsCook in your tweets and you can win prizes!
Get some great tips, gift ideas, and funny stories from dads who rock in the kitchen, just in time for Father’s Day! Dads now account for nearly one-quarter of the time the family spends cooking. In 1965 that figure was only 5%. Welcome to the kitchen, dads! At the #DadsCook Twitter party you can ask dads your burning questions, such as “How do I get my man into the kitchen?” and “What’s your go-to meal when everyone’s hungry?”
If you haven’t yet seen the series of videos “Daddy Does Dinner,” take a look now! And then join in this Wednesday evening, June 15th, from 9-10 pm EST for the #DadsCook Twitter Party, featuring John Donohue, the editor of the fabulous new book Man with a Pan – Culinary Adventures of Fathers Who Cook for Their Families and hosted by Parent Earth.
Prizes to be given away include 20 Man with a Pan books, DVDs, and more! The book makes a great Father’s Day gift.
“A rangy, toothsome, timely [collection] … Man with a Pan contains essays (and recipes) by marquee names including Stephen King and Mario Batali. But the best pieces here, the line-caught beauties, are by people you’ve probably barely even heard of.”
–New York Times, May 31 2011
Here is a list of the #DadsCook Panelists that will be participating:
Tags: cooking Posted in DadLabs, Eating |
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