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Yahoo
34 minutes ago
- Yahoo
For Father's Day, these Maine dads go far beyond grilled steak, burgers and Old-Fashioneds
Jun. 11—If there were an official menu for Father's Day — a holiday that sits toward the beginning of Maine's brief but glorious grilling season — it'd surely be loaded with standard, meaty dad favorites like grilled steaks and sausages, barbecue ribs and smoked brisket. But some dads go for something different, whether they're leaning more into plant-based foods for health reasons, or they're expats craving traditional foods from their homeland, or endurance athletes fueling up with thousands of extra calories to offset what they burned during an epic bicycle ride. We talked with four Maine dads about the special dishes they'll be enjoying this Father's Day. A FATHER'S FAVORITE PIE Dick Farnsworth's strawberry pies have been in high demand over the years. The former Maine state representative from Portland remembered one pie he made for the Legislature's biennial memorial scholarship auction in 2016 that fetched $70, even though it never made it to the auction block. "Before it ever got to be auctioned off at the event," Farnsworth said, "the people in the office decided they'd chip in and provide the resources to devour it themselves." The pies sparked bidding wars at fundraising auctions for the former Hall School, too. "Dad would always put up a pie, and it raised more and more every year," said Farnsworth's son, Rick. "I think the last year the principal bid on it and it went for $75." So naturally, Farnsworth's prized pie will be the pièce de résistance at the Father's Day gathering at his home with his son, Rick, daughter, E.J. Fechenda, and their families. The dish is his mother Bessie's recipe, which she taught him to make when he was in his late teens. Now 84, Farnsworth estimates he's made it hundreds of times over the years. "I've developed some skills around making a strawberry pie," he said, explaining the procedure: Start by baking off a pie crust (he "cheats" with store-bought), fill it with whole fresh berries (local, if in season), and top with glaze. "And when you get done, it is beautiful. It just glistens, it's so pretty. And the flavor is also fantastic. "It's not complex, but there are certain things where you use your chef's intuition, especially when you're making the glaze," Farnsworth added. "You want to make sure that it's just thick enough, not too thin, because then it'll all run down, and not too thick because then it'll lump up." He said when he's stirring the glaze, he can feel the subtle point where the glaze offers his whisk just the right amount of resistance. "It's very zen," chuckled his son. "I learned how to make it. My wife and daughters did too. We were never quite as good at it as my dad. We didn't always get it to gel properly. He's artistic in his presentation of the strawberries, and mounds them beautifully high. He's an outstanding chef, and he just has the touch." The main course for the Farnsworth family Father's Day gathering this year is indeed more like traditional dad food: grilled, applewood-smoked pork tenderloin from Ming Tsai's "Blue Ginger" cookbook. With the strawberry pie waiting in the wings, Dick Farnsworth will gladly preside over grill duties. "Of course," he said. "It's a Father's Day privilege." FUEL FOR AN IRONMAN DAD The Dietary Guidelines for Americans recommend an active man in his early 40s should eat about 2,800 calories a day. Zev Myerowitz Jr., 41, of Cape Elizabeth will consume more than twice as many calories this Father's Day. That may sound like a splurge, but it's only because he's also going to burn 6,000 calories beforehand. Myerowitz is well beyond "active": He's a nationally ranked Ironman triathlete. His annual Father's Day gift from his wife, Amber, is a "husband cycling day pass." "I don't have to take care of any kids," he said. "I get to ride all day long as long as I want, and I just have to be home for dinner." Last year, he and his bicycle racing buddies rode 150 miles in just over seven hours, with 10,000 feet of climbing around Peaked Mountain along the way. "We're not riding easy," he said. "We're riding hard." Myerowitz's food plans for the day are laser-focused on fueling his body for the epic ride. Before, during and immediately after the ride, he's throwing back thousands of calories from nutrient supplements like ketone shots, amino acids, bicarbonates, liquid carbohydrates, energy chews, and protein shakes fortified with probiotics and maple syrup for glycogen replacement. An hour after the ride, Myerowitz starts eating real food. First, a roughly 1000-calorie ham and pineapple pizza with a high-protein crust made from ground chicken, egg and Parmesan cheese. Then Amber makes him one of his favorite meals (about 2,000 calories, all in): gluten-free chicken Parmesan with charred broccoli and rice, followed by their traditional celebratory dessert. "As healthy as Zev Meyrowitz is, he has a sweet tooth," Amber said. "So we'll go to a local ice cream shop and just go wild." The Myerowitzes and their four young kids will head to Gelato Fiasco (for Myerowitz's favorite, Sweet Resurgam) or Willard Scoops in South Portland (for mint chocolate chip or pistachio — or both). "When you hollow out a leg, if you will, you get a little flexibility in how you refill it," Myerowitz said. Amber said when she and Myerowitz started dating about 16 years ago, he'd only just started his physical conditioning regimen. "I remember he went for a 3- or 4-mile run, and he was in so much pain the next day that he could barely get in and out of the car," she said. "So I've seen it from the beginning, and the progress he's made has been absolutely phenomenal. It takes true hard work and determination to be where he's at right now." Myerowitz earned his "pro card," enabling him to tour professionally on the Ironman circuit, though his full-time work as a chiropractor makes it unfeasible. Still, he trains up to 20 hours a week, from 4-7 a.m., so he can be available for the kids when they get up for the day. Amber said as much as she admires her husband's Ironman pursuits, the appeal of extreme endurance sports is lost on her. "I'm not going to even pretend that I want to do that," she laughs. "It's his thing. It's what he loves. But he's a phenomenal athlete and an even better dad." A PERUVIAN FEAST Luis Alberto Perez Narvaez of Bangor celebrates big days throughout the year with his version of a traditional meal from his native Peru: combinado siete colores. It's a combination of dishes like tallarines rojos (pasta in tomato sauce, highlighting the influence of Peru's Italian population); arroz con pollo; white fish ceviche; and papas a la huancaína (potatoes in a cheesy sauce spiced with aji amarillo peppers). The combinado plate — though Narvaez plates the dishes separately — traditionally displays seven colors. "In Peru, it's for special occasions. And for every single Sunday," laughed Narvaez. "It reminds me of soccer tournaments on Sundays in Peru." But because the feast takes Narvaez about six hours to pull together, he makes it only about six times a year. "It's not easy to do," he said. "It's a lot of work." He made the combinado siete colores for the first time in 2019, after gleaning tips from online instructional videos. Narvaez works in renovation construction and as a part-time Lyft driver. But in 2022, he briefly operated a Peruvian restaurant in Veazie called Mi Causa, where he honed his technique. "I'm doing it better now," he said. "With time and practice, you improve. And patience." A pivotal turning point in his learning curve came when he realized chicken in the United States is fattier than Peruvian poultry. To compensate, he now par-cooks the chicken separately to render and discard most of its fat. As a result, his arroz con pollo now tastes like what he remembers from Peru. The rice itself is multi-colored, flecked green with cilantro, spinach and peas, and studded with carrots and red peppers. The ceviche comes together quickest, since the fish marinates in leche de tigre — a lime juice-based mixture — only about a minute. He rounds out the seafood dish with red onion, cilantro, hot peppers, corn and roasted sweet potato. Narvaez is a single dad whose four children live with their mom. Because he's spending this Father's Day with his kids, he's postponing the labor-intensive feast to the following weekend, though his 11-year-old son Damian will be on hand to enjoy the combinado with him. "And actually, I'm going to make more than usual," he said. "I'm going to have a lot of stuff. There's going to be like 15 colors." PLANT-BASED PIZZAS There was a time when a special occasion meal for former chef Alex Desmond would have been built around slow-smoked brisket. He's a longtime barbecue lover who once worked a 500-gallon offset Texas smoker. But at this year's gathering at his Glenburn home — his first Father's Day since becoming a dad nine months ago — Desmond is making a variety of vegan and vegetarian pizzas for the crowd, including his parents, in-laws, wife, brothers and their families. "My father-in-law sings the gospel of healthy food a lot, and it's rubbed off on me over the years," said Desmond, executive director of a Massachusetts-based nonprofit. During his career as a chef, he cooked at venues including a Salem, Massachusetts pizzeria and the former Log Cabin Restaurant in Bar Harbor. "In general, we're trying to make healthier choices, especially now that my wife and I have had a child. Having a little one motivates me to be as healthy as I can," he said. "I believe strongly in fresh food and local agriculture. I think the best thing that anyone can do for their health is to eat good stuff." Desmond's wife, Lisa Rosenthal, said her parents have been eating a mostly vegan diet for health reasons for several years now. She and Desmond have been inspired to eat plant-based meals throughout the week more regularly. As much as Desmond may still love his barbecue, both he and Rosenthal had been either vegan or vegetarian for years-long stretches earlier in their lives. "We're both familiar with plant-based meals, so it's not too hard to make the conscious switch," Rosenthal said. Desmond has entertained with pizzas in the past, and said his whole grain-crusted vegan pizzas go over just as well as the omnivore pies. "Often people will dig into the vegan pizzas and not necessarily notice they're eating the healthy pizza and enjoying it," he said. "They're delicious," Rosenthal said. "It's not like they're relegated to the vegans. He's really perfected his dough over the years. It's crispy on the bottom, with a chewy crust. He makes the basic elements really well, so the sauce and dough are full of flavor." His produce-centric creations this year include a pizza with wild mushrooms, caramelized onions and Miyoko's vegan mozzarella; a spinach, artichoke, yellow squash and pesto pie; and another with gnocchi, figs and walnuts. This year, Desmond will be cranking out pizzas with a new multi-fuel Ooni pizza oven, his Father's Day gift from Rosenthal and her parents. He said he looks forward to the day when his daughter, Margo, is old enough that he can teach her to cook. Rosenthal said she couldn't help but notice that Ooni also sells a toy pizza oven. "We'll probably get one of those for her once she's big enough for it." ------ GLAZED STRAWBERRY PIE This recipe originated with Dick Farnsworth's mom, Bessie. Farnsworth likes to top it with whipped cream and a little maple syrup. 3/4 cup water 2 tablespoons cornstarch 3 tablespoons strawberry gelatin 1/4 teaspoon salt 4 cups strawberries, hulled, washed and dried 1 (9-inch) baked pie shell Combine water, cornstarch, gelatin and salt in a small saucepan over medium heat. Stir with a whisk until smooth. Cook 3 minutes or until thick and clear. Let cool until you can touch the glaze without discomfort. Mound the strawberries in the pie shell. Pour the glaze over berries, making sure all berries are covered. Copy the Story Link
Geek Girl Authority
41 minutes ago
- Geek Girl Authority
Geek Girl Authority Crush of the Week: Jennifer 'Jen' Sh'reyan
Welcome to this week's installment of Geek Girl Authority Crush of the Week , wherein we shine a spotlight on strong women who inspire us. These ladies are a prime example of female empowerment and how crucial it is for youth to have said example to follow. DISCLAIMER: The following article contains spoilers for Star Trek: Lower Decks. RELATED: Looking for another strong female crush? Check out our Geek Girl Authority Crushes of the Week here! Jennifer 'Jen' Sh'reyan Photos: PARAMOUNT+ Fast Facts Jennifer 'Jen' Sh'reyan (Lauren Lapkus) is an ensign aboard the U.S.S. Cerritos on Star Trek: Lower Decks. Initially, she is a background character. She can be spotted in the Cerritos bar in Season 1's 'Envoys.' Later in the season, in 'Cupid's Errant Arrow,' she is unceremoniously shoved aside by Beckett Mariner (Tawny Newsome). Jen continued to appear in the background throughout the first season. This includes taking part in the Chu Chu Dance at the Zebulon Sister's Concert in 'Cupid's Errant Arrow.' And in the Lower Decks Season 2 premiere, 'Strange Energies,' she confronted Mariner on the holodeck. On the occasion, she also stated that she exercised by taking part in yoga. RELATED: Geek Girl Authority Crush of the Week: Carol Freeman Like many other Cerritos crew members, Jen could regularly be seen performing her duties on the bridge of the ship. However, she was prone to becoming annoyed by the antics of Beta Shift. An example can be seen in Season 2's 'We'll Always Have Tom Paris.' In this episode, she grows annoyed while waiting for Bradward Boimler (Jack Quaid) to get his food from the Cerritos bar replicator. In Season 2's 'The Spy Humongous,' Jen was seen to be a part of the 'Redshirts' club. Other members of the club included Ensigns Casey (Neil Casey), Taylor (Fred Tatasciore) and Jen's friend Castro (Gabrielle Ruiz). And in the episode, Boimler joined as well. The club's purpose was to help one another gain promotions to a higher rank, with the goal of reaching captaincy. However, after Boimler set an example by rescuing D'Vana Tendi (Noël Wells) from her transformation into a giant praying mantis, the Redshirts club was disbanded. 'Jariner' In the Lower Decks Season 2 finale, 'First First Contact,' Jen's relationship with Mariner reached a new plateau. This takes place as the Cerritos is undertaking a high-stakes mission to traverse the Laaperian debris field, which requires the bridge viewscreen to be removed. An impact against the ship causes Mariner to fall through the open viewscreen and into space. Fortunately, a fast-acting Jen is able to seize her before she drifts too far away. Later in the episode, Mariner and Jen reunite in the Cerritos bar. After apologizing for the way they've treated one another for the past year, they each admit that they have feelings for one another. Soon Mariner is introducing Jen to the rest of Beta Shift. RELATED: Geek Girl Authority Crush of the Week: D'Vana Tendi In Lower Decks Season 3, Jen and Mariner are seen to be in a relationship. In the episode 'Mining the Mind's Mines,' we get several hints that their relationship is growing more serious. And later in the season, in 'Hear All, Trust Nothing,' Jen invites Mariner to one of Castro's 'salons.' At first, Mariner goes to great lengths to be on her best behavior. But when Jen reveals she had hoped Mariner would raise hell with her friends, Mariner obliges. However, 'Jariner' was not meant to last. In the Season 3 episode 'Trusted Sources,' Mariner is transferred to Starbase 80 after being falsely accused of spreading malicious rumours about the Cerritos crew. When Mariner appeals to Jen, Jen refuses to believe Mariner is innocent of the charges. However, it seemed as though Jen might be receptive to making amends with Mariner in the Season 3 finale, 'The Stars At Night.' But this was curtailed by Mariner's disinterest in speaking with Jen. The Real Deal Jen is the real deal. In the Season 5 episode 'The Best Exotic Nanite Hotel,' it is revealed that Jen has been transferred to the U.S.S. Manitoba. Jen states that this Parliament class ship is crewed entirely by Andorians, and suggests that it could be a good place for her earn her long-desired promotion. But before she is transferred, Jen joins Mariner on a final mission. RELATED: Geek Girl Authority Crush of the Week: T'Lyn At first, Jen pretends that she doesn't realize her relationship with Mariner has ended. While initially confused, Mariner eventually comes to realize she never spoke with Jen about the breakup. When Mariner finally confronts Jen about the situation, Jen admits that her behavior was a subterfuge to get back at Mariner for silently breaking up with her. By the end of the episode, Mariner and Jen have made amends with one another. And Jen is delighted that Mariner is the first ex with whom she's managed to maintain a friendship. Why She Matters Why does Jen matter? In fitting with the theme of Lower Decks as a whole, she shows us that everyone has their own story, even the 'side characters.' She demonstrates that we can achieve our dreams, even if it's a long road getting from there to here. And she proves that women don't have to be flawless in order to find romance or succeed in the workplace. So, be like Jen. Stick with your friends while working towards shared goals, but don't be afraid to walk away if you aren't getting the results you want. Try to work on communication with those closest to you, even if you face some stumbling blocks along the way. And always remember: even the nastiest breakup doesn't have to be the end of our story. Star Trek: Lower Decks is currently available for streaming on Paramount+. Geek Girl Authority Crush of the Week: DOCTOR T'ANA Avery Kaplan is the author of several books and the Features Editor at Comics Beat. She was honored to serve as a judge for the 2021 Cartoonist Studio Prize Award and the 2021 Prism Awards. She lives in the mountains of Southern California with her partner and a pile of cats, and her favorite place to visit is the cemetery. You can also find her writing on Comics Bookcase, NeoText, Shelfdust, the Mary Sue, in many issues of PanelxPanel, and in the margins of the books in her personal library.
Yahoo
44 minutes ago
- Yahoo
Here's the 1 Netflix Movie I Can't Wait to Watch in June 2025
Two years ago, the world was gripped by the story of the Titan submersible disaster, in which an unregulated undersea vessel was crushed during an attempt to visit the wreckage of the Titanic. Everyone on board the vessel was lost, including Shahzada Dawood and his son, Suleman Dawood, Hamish Harding, Titanic expert Paul-Henri Nargeolet and Stockton Rush, the pilot of the Titan and the CEO of its parent company, OceanGate. The story behind this tragic event is told in Titan: The OceanGate Disaster, a new documentary coming this month. It's also my pick for the one Netflix movie I can't wait to watch in June. These events played out in the public eye in June 2023, but the backstory of Rush and his apparent disregard for the dangers involved are part of the film's primary focus. Missing Titanic Submarine Pilot Is Married to Descendent of Shipwreck's Victims Director Mark Monroe spends a good deal of time unraveling Stockton Rush, a man whose dreams of fame were only truly achieved by his death and by the way it happened. The people who worked alongside — and for — Rush describe him as someone who wanted to be known as the next Jeff Bezos or Elon Musk. He was also, by his own words, less than concerned about the safety of his company's activities. The portrait of Rush that emerges in Titan: The OceanGate Disaster isn't very flattering, as he refused all warnings and silenced all whistleblowers who tried in vain to rein him in before it was too late. In the trailer above, one of the documentary participants says that Rush was "a borderline psychopath" who was impossible to manage as the boss of his own company. He paid the price for his hubris, but he wasn't the only one. This question is explored at length in the documentary itself, but the short answer is that Rush opted to have the Titan constructed with materials that weren't meant to be used for a deep-sea submersible vessel. There's a reason why there aren't many underwater excursions to the Titanic's wreck. It's nearly 3,800 meters beneath the surface of the ocean, and that's a depth that the Titan could only reach so many times before it imploded from the pressure. James Cameron Reacts to Titan Submersible Tragedy: 'I'm Struck by the Similarity of the Titanic Disaster Itself' There are several pictures and video clips of the Titan itself in this documentary, and you may be horrified to learn that Rush and his other pilots controlled the vessel's movements with an off-the-shelf video game controller. Rush catered the Titan to wealthy tourists, but some of them were understandably horrified by how unsafe the vessel appeared to be. That response may have saved their lives. No. For the most part, the film's focus is on Rush and the creation of the Titan and the origin of OceanGate. There's always room for more documentaries about the other victims in the future, but almost everything about this event centers on Rush himself. It seems inevitable that someone will make a scripted movie about Rush in the future. For now, Titan: The OceanGate Disaster may be the definitive word on what happened. Titan: The OceanGate Disaster will stream on Netflix on June 11.
