What is wrong with this picture???
No, this is not my artistic interpretation of some deep seeded emotion. Nor did we have a hurricane here in Savannah.
Instead this is how my dad and I tease one another. You see, I got up from the table without pushing my chair in, so my dad reminded me that I needed to situate my chair. My response to that was to scatter all four chairs about the kitchen.
Then I went to my bedroom and found the chair on my bed. I plan to put the chair in my dad’s shower, but I was worried that given his old age and senility he may turn the water on without seeing the chair. Then I’d be in BIG trouble. So I decided just to blog about it instead… (The ultimate trump in my opinion).
This is my dear ol’ dad. Tomorrow is his 70th Birthday!!!
He hates that joke. Har har. He’s really going to be 66. He and I went to breakfast together this morning at a local joint, everyone there knew him by name.
“Hey Mike, what’s new?”
“Nothing’s new, just don’t give me that mean, trainee waitress. It’s my birthday and I need good service today.”
So of course I take this opportunity to tell everyone that he’s turning 70!
He really doesn’t care how much I tease as long as he gets to visit with Nigel.
And there he is, goopy little blind eyes and all.
Nigel LOVES road trips! He was soooooo excited to see his Nana and Paw Paw. So excited in fact that he pooped on their floor. Wasn’t that sweet of him? Geeeeeesh.
And for my dad’s birthday he requested that I make him his favorite cookie in the whole world – my mom’s recipe for Pecan Tassies. So I obliged the ol’ man and just took these puppies out of the oven.
I didn’t photograph the play-by-play, but I will share the recipe.
My aunt and uncle are on their way south to celebrate dad’s birthday with all of us. We’re having a huge dinner with all the fixin’s tonight.
But dad said he’s not sharing his pecan tassies!
1 Stick butter softened to room temperature
1 3-oz cream cheese softened to room temperature
1 Cup flour
Mix together all ingredients. Let stand in refrigerator until firm enough to handle. Divide into 24 small balls. Place 1 ball in each hole of mini size muffin tin. Share around muffin hole to form pastry shell.
1 Egg, beaten
3/4 Cup brown sugar
1 Tablespoon Butter, melted
2/3 Cup pecans, chopped fine
1 Teaspoon Vanilla
Combine all ingredients. Fill pastry shells about half full with filling.
Bake at 350 degrees for about 30-35 minutes. Cool on wire rack.