Yes, Sept. 13 is Grandparents Day.

President Jimmy Carter signed the proclamation Aug. 3, 1978, making the first Sunday after Labor Day, Grandparents Day. It’s not a national holiday, but an observance like Mother’s Day and Father’s Day.

Sorry, I never knew grandparents had a special day. In the restaurant industry, Mother’s Day is the big day with 80 million Americans taking mom out to dine. On Father’s Day, its 50 million, but Grandparents Day is near the bottom of the list with around 20 million dining out; just ahead of Administrative Professional Day. Not a big dining out holiday.

There are more than 68 million grandparents in the U.S. with one or more grandkids. They do receive more than 70 million cards, but that’s well below the 130 million moms receive.

So, what’s going on? Grandparents are the reason we are here. Well, I think the answer here is they are still taking care of us. What are grandparents? They were mom and dad taking care of us, nurturing, caring and always there when we need them. Then one day our life changed and we started raising a family of our own, and now mom and dad are grandma or grandpa or whatever special name your family calls them, YiaYia, Papou, Poppi, Memom, Pawpaw … they are still Mom and Dad, but now they want to help with your children.

The nest at home was empty when you moved on with your life, leaving behind many memories, but now your children fill that void. So, on this special day, just bring the grandparents to your home if you can and let them share with your children. If that is not possible in these current times, take pictures or Zoom, Skype or Facetime, but you’ll probably have to show them how.

Make it a great day, and here is a special menu grandparents should enjoy. Go create some more memories.

Seared Scallops

Ingredients (4 servings)

1 to 1 1/2 pounds dry sea scallops, approximately 18-20

3 teaspoons butter

3 teaspoons olive oil

Kosher salt

Freshly ground black pepper

Directions

Rinse with cold water and thoroughly pat dry. Add the butter and oil to a 12 to 14-inch sauté pan on medium high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Fresh Hearts of Lettuce Salad

One head hearts of lettuce sliced ¼ inch, 2 cups spring mix, 1 cup cherry tomatoes, 1cup sliced seedless cucumber, 2 small fresh oranges peeled and sliced thin, 1 cup fresh blueberries, and ¼ cup thin sliced red onion. Mix gently in a bowl with one cup favorite dressing. Plate and serve cold.

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or costa.magoulas@daytonastate.edu.

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