(Click through the last image to see it in a bigger size, in which I think it looks considerably better.)

• one Weathertop Farms pastured chicken
• five cups of sweet cherries
• one loaf of sesame and wheat bread
• one head of leaf lettuce

Spatchcock/butterfly the chicken, brine it with garlic, sugar, pepper, and rosemary. Chuck it in the refrigerator for the afternoon.

Clean and pit the cherries. Add a little lemon juice, cornstarch solution, almond extract, and butter. Cheat and buy a couple pie crusts from the store (I hate making pastry dough). Pour in the cherries and cover with the second crust, cutting a few slits in the top. Throw it in the oven for about an hour.

Fire up the grill and drain the chicken. Baste it with an olive oil and rosemary mix and throw it on the grill (the half that isn’t on), breast side down and legs toward the hot center (dark meat needs to cook more). Close the lid. Flip and re-baste it every 15 minutes until done. Remove from grill and let stand 10 minutes before carving. Eat with a fresh green salad and tasty bread (not pictured, because by the time they were ready, we were too hungry for pictures).

The pie should be cooled enough to cut by the time you’re done with dinner.

Today, on this father’s day, my creative work is dedicated to my father; he taught me that doing is fun, and that I can learn to do anything.

Also, a few of the photographs from my camera are over in the gallery — more to come.

And, finally, Diann points us to a few images from Sally’s camera.

Update: Jennifer just posted some new images.

I’ve been helping Diann with house projects, baking, playing nine ball (lost the LTC by one game), fixing poorly-made home appliances, hiking (Diann’s first time to the waterfall!), seeing the sights, baking some more, harassing the dog, re-working some plumbing I didn’t get right the first time, chilling on the couch, renovating the small bathroom (still not complete), and celebrating Evan’s big two.

Outdoor dining weather is in full force here.