My father had some unusual tastes in food to a kid hanging around wondering what all the fuss was in the kitchen. Burnt toast eaten with sunny side up eggs was one combination I remember. The smell of charred forgotten toast still makes me think of him. Scrapple. Corn pancakes. He also liked raw oysters, and it wasn’t until I was in my mid-30s that I learned to appreciate them.

My father grew up in hard times just after the turn of the 20th century, when men changed their shirt collars instead of their shirts, and bread that you sliced yourself was a few pennies a loaf.

One Father’s Day we made hamburger dogs and sunny side up egg cake for my father’s appreciation celebration.  The hamburgers were shaped like hot dogs. They were not too appetizing looking, but they did taste pretty good. I do remember it was a bit hard to adapt to the idea that hamburger meat shaped like hot dogs and eaten in a hot dog bun were still Father’s Day hamburgers.

The sunny side up egg cake was cute. It was a yellow cake with white frosting when you could get frosting in a box. I decorated it with a sunny side up egg by drawing an oblong outline in black frosting on the flat smooth top surface, and added a yolk of yellow frosting to complete the sunny side up effect.

This was all reminiscent of a time my father and I tried to fry an egg outside with a cast iron skillet using the hot August sun for heat, testing the axiom “it’s so hot you can fry an egg on the sidewalk.”  (It took awhile, but we eventually did get our egg cooked.)

I’m sure you also have some food memories of your father that would fit into your family cookbook. Just write them into the “People” template of Matilda’s Fantastic Cookbook Software, and your family cookbook will come alive with some precious personal memories.

Happy cookbooking,

Matilda

Making a recipe book? Check out all the recipe software and cookbook binding supplies we have at CookbookPeople.com.

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