BIG BOYS DON'T CRY?

A FATHER'S DAY STORY

BY GREG A. LANE

When I was an older teenager, I remember watching a parenting seminar at my church called “Focus on the Family” featuring the well-known author and psychologist, Dr. James Dobson. I wasn’t even contemplating marriage at the time, but, for some reason, my heart was warmed by the thought of one day becoming a father. I remember taking notes while watching that seminar. A 17-year-old kid taking notes on parenting … imagine that! I knew one day I was going to be a father, and I wanted to be a good one.

Ten years later, I met the “love of my life” … the woman who would become my wife. I knew I couldn’t live without her. The way my heart skipped a beat when I was with her let me know I had found the true meaning of the word “LOVE.” In April 1989 we were married and began a life together.

Two years later, my wife announced the news: “We’re going to have a baby!” I didn’t know how to react at first. I was shocked. But, then I realized, “This is what I’ve always wanted … I’m going to be a FATHER!” I went out and bought a video recorder so I could document all that was about to transpire as my wife and I were about to bring a brand-new life into the world.

When the day of my daughter’s birth finally came, I experienced a flood of emotions. Seeing that little pink bundle of flesh “that I helped create” was overwhelming. I wanted to hold her, love on her and protect her.

When people came in the hospital room to see her, I was adamant that they must wear a hospital gown and face mask before they could hold her. The protective feeling I had toward her was unlike anything I had ever experienced before. Later that day, when the nurse came to take her back to the nursery so my wife could rest, I asked, “Where are you taking her?” It didn’t sit well with me that they were taking my baby away. I was almost angry, but my wife calmed me down.

I went home that night, after a full day of video recording all that had taken place. I put the video in the VCR and plopped down on the couch to watch it. As I sat there and watched the video of my baby girl being born, something completely unexpected happened. I began to cry … uncontrollably. In my mind I was thinking, “What’s going on here! What’s happening to me?” Yet, I continued to cry louder and more fervently as each second of video footage passed by. They were tears of sheer joy!

Though our daughter was very colicky and cried a lot in her first few months, none of that deterred the passionate love I had in my heart for her. I remember many nights rocking her in my arms, listening to lullabies, trying to get her to go to sleep. When she’d finally stop crying and go to sleep in my arms, I’d continue to rock her and listen to the lullabies … and then I’d begin to cry. Once again, they were tears of joy.

One year later, my wife made another announcement, “We’re going to have another baby!” This time, though, the news wasn’t as welcomed as you might expect. You see, in my mind I thought, “How can I love another child as much as I love my daughter?” I was happy, of course, but slightly concerned. I kept all of this to myself, though.

On the night before my son was to be born, my father came by to see me. Before he left, he gave me a hug and said something like, “This time tomorrow there will be another member in the Lane family.” When he said those words I broke down and cried. (I know. I know. I’m a big baby.) My dad said, “Why are you crying, Greg?” I replied, “Because I don’t know if I can love another child as much as I love Erica.” He reassured me that everything would be okay.

The next day, when my son Ethan was born, I discovered something special that happens when you’re a father. You don’t have to divide your love between your children … God expands your heart and capacity to love so you have more to give. I mistakenly thought I was going to have to take love and attention away from my daughter to give some to my son, but that’s not the way it happened. Instead, my capacity to love had doubled. Raising two children that I could love, nurture, protect and provide for brought a whole new understanding to me about the “Father Heart” of God. I remember praying, “God, no wonder You like for us to call you ‘FATHER.’ What a wonderful feeling it is!”

The next several years will always be remembered as my most favorite of my whole life. There were trips to zoos and museums. We built forts and played Hide-and-Seek. They laughed at my corny “Dad Jokes.” There were swing sets, see-saws and bike rides. There were fishing trips, campouts, and movie nights complete with freshly baked chocolate chip cookies. I went with them on their school field trips. I made clever costumes for them for Halloween. I frequently went to their schools during lunch hour so I could eat lunch with them. I coached their soccer teams. I sat with them at the kitchen table to help them study for tests in school. I hugged them and comforted them when their feelings were hurt by friends. I stayed up late hours helping them with science fair projects and health fair posters. I loved every minute of it!

Then, one day it happened. My heart sank a little when my daughter said, “You don’t have to come eat lunch with me at school today, Dad.” I choked back the lump in my throat and said, “Oh … Okay.” One of my babies was growing up and didn’t need me as much as they used to. My son was still happy for me to be a part of his life, though, so I continued going to lunch with him, and continued with his field trips all through elementary school.

But, then came Junior High. I remember going on one of my son’s field trips and noticed that he kept his distance from me the whole time. I knew then it was time for me to step aside and let him grow up, too. Oh, it was painful!

So, just as much as I felt and experienced the joy of being a father, I was now feeling the pain that goes with the territory. I began to understand even more of what God goes through when His children go their own way and don’t depend on Him the way they once did. Of course, we want our kids to grow up and be independent ultimately, but there’s never a time when we (as God’s children) outgrow our need for our Father in Heaven.

The day my daughter was to drive off to Atlanta for her first year of college, I called her aside to the kitchen. I told her, “When I first met your mother, I thought I really understood what LOVE was … then along came you. You opened up my heart so I could see there was a deeper love inside me than I ever imagined. I’ve learned so much about the Father Heart of God because of you. So, just remember this. No matter how old you get, I’ll always be your Daddy … and you’ll always be my little girl.” You’ll never guess what happened next. Then again, maybe you will … I cried … actually, we both cried.

Happy Father’s Day to all the fathers who are reading this article.

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BY JESSIE SHOOK

Dairy Month

June is national dairy month! We are celebrating the hard work and dedication that goes into dairy farming. Those early mornings and long hours can’t be easy, but we sure do appreciate the delicious and healthy product dairy farmers bring to our table!

Savory:

Herbed Goat Cheese

Stuffed Mushrooms

12 ounces cremini or button mushrooms

4 ounces goat cheese

2-3 ounces whipped cream cheese

1/2 Tablespoon fresh parsley

1 Tablespoon fresh chopped scallions or chives

1/4 cup Italian-seasoned panko, optional

Extra virgin olive oil for drizzling, optional Sweet balsamic glaze for drizzling

First up, do you have a hand mixer? FAB! Use it to whip your goat cheese into fluffy amazingness. You could also use a small food processor to do the trick or let the goat cheese get ultra soft at room temperature, add a little drizzle of honey, and mix it up with some elbow grease and a fork. Game on. Heat oven to 350 degrees F. Clean mushrooms with a damp paper towel + remove stems. If using panko, lightly toast it by bringing a skillet to medium high heat with a drizzle of oil. Add panko and toast until golden, stirring frequently for about 1-2 minutes. Transfer to a small bowl and set aside. Combine goat cheese, whipped cream cheese, green onion, parsley, and mix well. A drizzle of honey would also be delicious here! Spoon a dollop into each mushroom. You can also add the filling to a piping bag or plastic bag with the corner cut off and pipe the filling into the mushrooms – this method is super speedy if you're making a bunch! Arrange on a baking sheet lined with foil and bake at 350 degrees F for approx. 15-20 minutes, or until filling is warm and mushrooms are tender. Top with panko (optional) and garnish the tray with some extra parsley for a burst of color. Drizzle with balsamic glaze and you’re good to go!

Baked Mac and Cheese

16 ounces elbow macaroni, cooked (or other tubular pasta)

1 Tablespoon extra virgin olive oil

6 Tablespoons unsalted butter

1/3 cup all-purpose flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp cheddar cheese, shredded 2 cups Gruyere cheese, shredded Salt and pepper to taste

1 1/2 cups panko crumbs

4 Tablespoons butter, melted 1/2 cup Parmesan cheese, shredded 1/4 teaspoon smoked paprika (or regular paprika)

Heat oven to 350 F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce. Melt butter in a deep saucepan, Dutch oven, or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Beer Cheese Dip

1/4 cup butter

1/4 cup flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1 cup milk

2/3 cup beer

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 cups sharp cheddar, shredded

1 cup Gruyere or Swiss cheese, shredded

Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute. Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly. Reduce heat to low, add cheeses, and stir just until melted and smooth. Serve warm with vegetables, tortilla chips or soft pretzels.

Homemade Alfredo Sauce

1/2 cup butter

1 1/2 cups heavy whipping cream

2 teaspoons garlic, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups freshly grated Parmesan cheese

Add the butter and cream to a large skillet. Simmer over low heat for 2 minutes. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute. Whisk in the Parmesan cheese until melted. Serve immediately.

Sweet:

Homemade Ice Cream

Yield: About 1½ pints

2 cups heavy cream

1 cup whole milk

2/3 cup sugar

1/8 teaspoon fine sea salt

6 large egg yolks

Your choice of flavoring

In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Cheesecake

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

2 Tablespoons sugar

1 Tablespoon brown sugar (can substitute white)

7 Tablespoons butter, melted

Cheesecake

32 ounces cream cheese, softened to room temperature

1 cup sugar

2/3 cups sour cream

1 1/2 teaspoons vanilla extract

1/8 teaspoon salt

4 large eggs, room temperature, lightly beaten

Heat oven to 325 F. Prepare graham cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well. Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides of pan. Set aside.

Cheesecake: In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air). Add sugar and stir again until creamy. Add sour cream, vanilla extract, and salt, and stir until well combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil. Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer. Remove from oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

Red Velvet Cake Trifle

1 box red velvet cake mix

1 cup whole buttermilk

1/2 cup vegetable oil

3 eggs, room temperature

8 ounces cream cheese, softened

4 Tablespoons butter, softened

1 cup powdered sugar

1 batch Hot Chocolate Whipped Cream

Heat oven to 350 F. In a large mixing bowl or bowl of a stand mixer, combine cake mix, buttermilk, water and eggs. Beat on medium speed until well combined. Pour into greased 13×9-inch baking pan and bake per box directions. Remove and let cool completely. Cut or break up into small chunks. Cake can be made a day ahead of time. In a large mixing bowl combine cream cheese and butter. Beat on medium speed with electric mixer until well combined. Grad- ually beat in powdered sugar. Set aside. Prepare a batch of Hot Chocolate Whipped Cream.

Hot Chocolate Whipped Cream

1 cup heavy whipping cream

1/2 cup (3 packets) powdered hot chocolate mix

Place metal bowl and whisk in freezer for about 15 minutes. Pour the heavy whipping cream into mixing bowl and beat on high for 2 minutes or until soft peaks form. Add hot cocoa mix, mixing on low speed just until incorporated and then increase speed to high and continue to beat until stiff peaks form. Use right away and then keep refrigerated.

Gently fold Hot Chocolate Whipped Cream into the cream cheese mix. Cover and chill until ready to use. To assemble the trifle, place a layer of cake pieces into bottom of trifle bowl followed by whipped frosting mix. Keep layering until all cake is used making sure to end with whipped frosting. If needed, press down on cake layer each time before adding frosting mix to ensure it all fits in bowl. If desired, top with chocolate shavings, chopped chocolate pieces or chopped pecans.

Did you try one of these recipes?

Snap a picture and share it on social media! Tag us and use the hashtag #CoopPantry!

MUSIC AND A MOVIE/HERITAGE PARK MARKETPLACE

June 2, 2023

Foley - Heritage Park

4:00 - 7:00 p.m.

Music begins at 6:00 p.m. and the movie starts at dusk

Call 251-943-1200

44TH ANNUAL HANK WILLIAMS SR. FESTIVAL

June 2-3, 2023

Georgiana - 127 Rose Street

Admission

Call 334-376-2396

NORTH ALABAMA AFRICAN HERITAGE FESTIVAL

June 2-3, 2023

Tuscumbia - 609 South East Street Call 256-381-1797

SHIPS ACROSS AMERICAMUSEUM SHIPS WEEKEND

June 2-4, 2023

Mobile - USS Alabama Battleship

Memorial Park - Admission

5:00 p.m.

Call 251-433-2703

MUSCLE SHOALS STREET ROD FESTIVAL

June 3, 2023

Tuscumbia - Spring Park Road Call 256-381-3518

MADE ON THE MOUNTAIN FEST

June 3, 2023

Albertville - Downtown

10:00 a.m.

Call 256-878-3821

PROPAGATION 201: INTERMEDIATE PROPAGATION TECHNIQUES

June 3, 2023

Huntsville - Huntsville Botanical Garden - Admission

10:00 a.m. - Noon

Call 256-830-4447

VULCAN’S 119TH BIRTHDAY BASH

June 4, 2023

Birmingham - Vulcan Park

Admission - Noon - 4:00 p.m. Call 205-933-1409

WORLD OCEANS DAY

June 8, 2023

Mobile - Dauphin Island

Virtual - all day

MUSIC AND A MOVIE

June 9, 2023

Foley - Heritage Park

4:00 - 7:00 p.m.

Music begins at 6:00 p.m. and the movie starts at dusk

Call 251-943-1200

2023 ALEXANDER CITY JAZZ FEST

June 9-10, 2023

Alexander City - Various Locations

6:00 - 10:30 p.m.

Friday: Downtown

Saturday: The AMP on Lake Martin Call 256-397-1019

HYDRANGEAS UNDER THE STARS 2023

June 10, 2023

Hoover - Aldridge Gardens

6:00 - 9:00 p.m. Call 205-682-8019

CARIBBEAN FOOD AND MUSIC FESTIVAL

June 10, 2023

Bessemer - DeBardeleben Park

11:00 a.m. - 9:00 p.m. Call 205-683-5324

GREENSBORO ALABAMA

BICENTENNIAL TOUR

June 10-11, 2023

Greensboro - Various Locations

Admission

Saturday: 9:00 a.m. - 5:00 p.m.

Sunday: 1:00 - 5:00 p.m. Call 334-624-8618

40TH ALABAMA STATE GAMES

June 9-11, 2023

Birmingham - Various Locations Various Times Call 334-280-0065

BARBER SMALL BORE

June 9-11, 2023

Birmingham - Barber Motorsports Park - Admission

Friday: 8:00 a.m. - 11:00 p.m.

Saturday: 8:00 a.m. - 8:00 p.m.

Sunday: 8:00 a.m. - 4:00 p.m. Call 205-699-7275

ALABAMA BLUEBERRY FESTIVAL

June 17, 2023

Brewton - Jennings Park

Admission

8:00 a.m. - 3:00 p.m. Call 251-867-3224

PICNIC IN THE PARK

June 17, 2023

Geraldine - Kermit Machen Street

3:00 p.m.

Call 256-659-2122

Fathers Day Weekend

June 17-18, 2023

Foley - Downtown OWA

Various Times

Call 251-923-2111

ART OF THE DISH EXHIBIT

June 22-24, 2023

Tuscumbia - Belle Mont Mansion

Admission - 10:00 a.m. - 4:00 p.m.

Call 256-381-5052

PEACH JAM JUBILEE 2023

June 24, 2023

Clanton - Clanton City Park

Admission - 11:00 a.m. - 10:00 p.m.

Call 205-755-2400

HELEN KELLER FESTIVAL

June 22-25, 2023

Tuscumbia - Various Locations

Concerts: $5.00

Various Times

Call 256-383-0783

GUNTERSVILLE LAKE HYDROFEST

June 24-25, 2023

Guntersville - Lake Guntersville

Admission

Venue opens at 8:00 a.m.

Call 256-582-7015

SUMMER CAMPS 2023

June 5-30, 2023

Hoover - Aldridge Gardens

Admission - 9:00 a.m. - Noon

Monday - Friday

Call 205-682-8019

ARTI GRAS

July 1 - 2, 2023

Alexander City - Russell Crossroads

9:00 a.m. - 4:00 p.m. Call 256-212-1431

4TH OF JULY WEEKEND PARTY

July 1 - 2, 2023

Foley - OWA

Call 251-923-2111

FRIDAYS AFTER FIVE

July 1-28, 2023

Athens - Historic Downtown

5:00 - 8:30 p.m.

Call 256-232-9040

49TH ANNUAL GRAND BAY

WATERMELON FESTIVAL

July 3-4, 2023

Grand Bay - Odd Fellows Festival

Park - Admission

10:00 a.m. - 6:00 p.m. Call 251-865-3456

AWW SHUCKS

3 YEAR ANNIVERSARY

July 4, 2023

Birmingham - 4120 Messer Airport Highway - Admission Call 205-346-1999

40TH ANNUAL SHOALS SPIRIT OF FREEDOM CELEBRATION

July 4, 2023

Florence - McFarland Park

3:00 - 9:00 p.m.

Fireworks follow show at 9:00 p.m. Call 256-740-4141

4TH OF JULY FIREWORKS AND CONCERT AT THE AMP

July 4, 2023

Eclectic - The AMP on Lake Martin

Admission - 6:30 - 10:30 p.m.

Fireworks at 9:00 p.m. Call 256-397-1019

JULY 4TH CONCERT & FIREWORKS

July 4, 2023

Phenix City - The Amphitheater

6:30 - 11:00 p.m. EST

Call 334-448-2701

RUSSELL MARINE’S 4TH OF JULY BOAT PARADE

July 4, 2023

Alex City - Kowaliga Marina

10:00 a.m. Call 334-857-2111

2023 SADDLE UP FOR ST. JUDE

July 13-15, 2023

Tuscumbia - Gardiner Farm

Admission

Gates open at 7:00 a.m. Call 256-446-5392

LIONS LAKE MARTIN

CHARITY POKER RUN

July 15, 2023

Alex City - Starts at Kowaliga

Marina and ends at The Ridge

Marina - Admission

8:30 a.m. - 5:00 p.m.

Call 256-743-0208

CAPITAL CITY SHAPE

NOTE SINGING

July 20, 2023

Montgomery - Old Alabama Town

9:30 a.m. - 3:00 p.m.

Call 334-242-4076

CARIBBEAN DAY

July 22, 2023

Foley - OWA

Various Times

Call 251-923-2111

W.C. HANDY MUSIC FESTIVAL

July 23-29, 2023

Florence - Various Locations

Admission varies by events

Various Times

Call 256-766-7642

MUSIC AT THE MANSION

July 29, 2023

Tuscumbia - Belle Mont Mansion

Admission - 3:00 - 5:00 p.m. Call 256-766-7642