A father's day guide for real Dads, because we wouldn't love them as much as we do if they didn't think polartech fleeces were acceptable to wear to dinner out. Their practicality in dress is the same steadfastness that makes them reliable, your quickest champion, and soundest advisors.
Happy father's day, gents.
It seems to me there's a disconnect in how-to shopping guides for Dad's. Apparently, the fathers of the world expect you to buy them a barbeque or clothing they would never wear to celebrate them every year.
My first Teacher, Mona Warner, taught me the knowledge and skills I needed to teach yoga, as well as giving me the confidence to go for it. I started shortly after training finished, at the local Lululemon and my home studio, Samatva, in downtown Kingston.
I became the go-to subbing teacher, and picked up classes wherever I could. By January, I had three classes on the schedule and usually filled in a few others. Gleeful in my new pursuit, I was early to sort out a some of the challenges facing new teachers because of the amount of practice I was getting. I developed a core of regular students who were thrilled I taught semi-aggressive vinyasa classes to hip hop.
- 4 cups fresh rhubarb, 1-inch diced
- 4 cups fresh strawberries, hulled and halved
- 1 ¼ cups cane sugar
- 1 ½ teaspoons grated orange zest
- 1 tbsp cornstarch (modify for less cornstarch the more ripe your fruit is)
- ½ cup freshly squeezed orange juice (lemon zest & juice will work in a pinch)
- 1 cup unbleached light spelt flour
- ½ cup light brown sugar, lightly packed
- ½ teaspoon kosher salt
- 1-1½ cups whole oats (not instant)
- ¾ cup cold unsalted butter
- Vanilla Goat’s Milk Ice Cream for serving
This was the finale to our dinner party last weekend, a wheat-free dessert that everyone has had and no one is sad to see time and again. It’s such a snap to toss together when you’ve got you're occupied with entertaining, so the recipe is written on the assumption that you forgot to pull the butter out of the fridge – I did!