"Shifting the Sun" by Diana Der Hovanessian
When your father dies, say the Irish,
you lose your umbrella against bad weather.
When your father dies, say the Welsh,
you sink a foot deeper into the earth.
When your father dies, say the Canadians,
you run out of excuses.
When your father dies, say the French,
you become your own father.
When your father dies, say the Indians,
he comes back as the thunder.
When your father dies, say the Russians,
he takes your childhood with him.
When your father dies, say the English,
you join his club you vowed you wouldn't.
When your father dies, say the Armenians,
your sun shifts forever.
And you walk in his light.
I love the what the English say, but for me it's what the Irish and the Russians say that rings most true.
You who are celebrating your breathing fathers, cherish it and share good food and drink. Those with difficult relationships, consider the fact that while your fathers will not always be here, the difficulty will be unless you change it (I'm just saying!). And those who can only celebrate gifts left behind, well celebrate. And remember the happiest story of all:
The grandfather dies, the father dies, the son dies.
(Just heard that on the awesome Losing Mum and Pup, by Chris Buckley, highly recommend listening to author's audio version. Buckley would put it this way, and I can relate: Best case scenario: I'm next!
These were my dad's favorite cookies, formerly called spice cookies, now called
Rip's Spice Cookies
10 ounces vegetable shortening (1-½ cups)
8 ounces sugar (about 1 cup)
¼ cup molasses
12 ounces flour (about 2 cups)
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon salt
Preheat your oven to 350 degrees.
Combine the shortening and sugar and egg and mix thoroughly in a standing mixer or by hand (measuring out shortening using a scale is sooo much easier than trying to do it by volume). Add the molasses and continue mixing. Combine the remaining ingredients and fold them into the dough.
Roll into small balls or spoon out tablespoons of dough onto a baking sheet. Give them some room because they’ll spread. Bake for 10 minutes or until the edges begin to darken.
Yield: about 24 cookies