What Is National Sons and Daughters Day?

The answer to that burning question varies depending upon who you ask. According to my research, the earliest record of National Sons and Daughters Day on this date was in 1988.

It was nothing more than a mention in a news article the following day, so apparently it wasn’t a big news story at the time. However, it’s possible that the original concept of National Sons and Daughters Day might go all the way back to August 1936. A man by the name of Henry Dusenberry began promoting the idea when a child asked why there was no such day. Through Henry’s efforts, observing Sons and Daughters Day began in Missouri and spread. By 1945 acknowledging the day had reached its peak as 22 states had organizations dedicated to observing our Sons and Daughters. Back then it was simple – select flower to represent each of our children – place them in a vase and place the vase in a prominent place in the home. When parents looked at the vase, they thought of their children. I can only imagine how important that must have felt in times of war. The last Sunday in January was once suggested as an official date, but no State or Federal legislation to that effect was ever passed.

The point of the day today, according to the powers that be, is to encourage parents to praise their children for all their accomplishments both academically and athletically. It is also designed as a reminder to mothers and fathers of the importance of spending quality time with their children. I think before that can happen, we need to figure out just what quality time means. Is it attending a Little League Game? A dance recital? Taking a road trip? Or could it simply be spending quiet, unhurried, unscheduled time together. If you want my very opinionated opinion, all those things are important.

While I love the idea of having flowers in our homes that represent our precious little ones (regardless of how old they might be), I find it sad on so many levels that we need to create all these National Days as reminders to love our children, love our parents, love our spouses, our country and our community. To love something beyond ourselves.

It’s so easy to take those around us for granted. Parents aren’t suppose to outlive their children. Older children aren’t suppose to outlive their younger siblings. Not in a perfect world. But then we don’t live in a perfect world. All the more reason to stay connected, to say I love you every chance we get and to be kind to one another – strangers and family alike. Life is too short to live with regrets. And a selfish existance is no existance at all.

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Ribeye Bits and Jumbo Shrimp in a Cream Sauce
1 lb Ribeye Steak
1 lb large Shrimp (13 to 16 count)
4 Garlic Cloves
1 tablespoon fresh Parsley
1 Lemon for garnish
3 tablespoons Olive Oil, divided
1/2 cup Heavy Cream
1/4 cup Parmesan Cheese
1 teaspoon Italian Seasoning Blend
1 cup Baby Spinach
Salt to taste
Black or White Pepper to taste
Red Pepper Flakes to taste

Cut steak into bite-size pieces. Clean, peel and devein shrimp. Peel and mince garlic. Snip parsley. Cut lemon in to wedges for garnish.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak pieces with salt and pepper, then sear for 2 to 3 minutes per side until browned and cooked to your desired doneness. Remove the steak and set aside.

In the same skillet, add another tablespoon of olive oil. Sauté the shrimp for about 2 to 3 minutes until they turn pink and are fully cooked. Remove and set aside with the steak.

Reduce heat under the skillet to medium; add the remaining tablespoon of olive oil and swirl the pan. Sauté garlic until fragrant, about 30 seconds.

Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir continuously for about 3 minutes or so, until the sauce thickens slightly.

Scatter baby spinach in the skillet, stirring until wilted. Return the steak and shrimp to the pan, coating in the sauce and warm through.

Sprinkle with chopped parsley and serve with a squeeze of lemon juice for extra freshness.

Shallot Mashed Fingerlings
3 lbs Fingerling Potatoes
Kosher Salt as needed
2 Shallots
2 tablespoons Canola or Vegetable Oil
3/4 cup Milk
2 or 3 tablespoons Butter
1/4 cup Sour Cream
Black Pepper to taste

Scrub potatoes well, cut into 1-inch chunks. Place the chunks into a large pot and add enough cold water to cover by about 2 inches. Add some salt to the water, cover tightly with a lid, and bring to a boil. Reduce the heat to low and simmer partially covered until the potatoes can be easily pierced with a fork, about 20 minutes.

Meanwhile, peel and thinly slice the shallots into half-moons. Heat the oil in a medium skillet over medium heat until shimmering. Add the shallots and fry until dark caramel brown, about 4 minutes; set aside. Combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Keep warm.

Drain the potatoes and transfer back to the pot. Lightly smash with a fork to break potatoes up. Add the milk-butter mixture and sour cream. Continue smashing until everything comes together while still allowing lumps of potato remain. Stir in the shallots with their oil and season to taste with salt and pepper. Serve immediately.

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Your decrees are my inheritance forever;
the joy of my heart they are.
How sweet to my taste is your promise!