Giant, that is the word that best describes my father. Whether it was sitting up on his shoulders towering above the crowd to watch a parade when I was 3, running to keep up with the gate of his long legs in the airport at 5, or seeing the terrified look on the faces of my boyfriends when their hands would be completely swallowed in my father’s firm handshake at 16. Dad always made sure I had a good head start in life…

Head and shoulders above the rest

Head and shoulders above the rest

Whenever I read Greek mythology I would imagine Zeus had my father’s face. Powerful, strong, and all knowing…
Daddy's girl

Daddy’s girl

I was an extremely strong willed child with an active imagination which usually led to my getting into trouble…a lot (big surprise)! Mom’s ultimate threat was “just wait until your father gets home,” when I knew darn well I would climb up into his lap, he would patiently listen to my side of the story, and it would all blow over. I was daddy’s little girl.
Bill Friedman Jr.'s 75th Birthday, December 6th, 2008

Bill Friedman Jr.’s 75th Birthday, December 6th, 2008

…and I still am.
HAPPY FATHER’S DAY!
Dad and the forbidden fruit

Dad and the forbidden fruit

PS. It appears as though I came by my love of the forbidden fruit naturally, Dad.
Old Fashion Apple Crumle
Old Fashioned Apple Crumble
 

Ingredients
2 1/2 cups old fashioned oats
1 1/2 cups golden brown sugar
1 cup all-purpose flour
1 cup (2 sticks) cold unsalted butter, cut into 1/2 inch cubes
non-stick vegetable spray
4 lbs. granny Smith apple, peeled, halved, cored
2 tablespoons fresh lemon juice
1 tablespoon ground cinnamon
Directions
1). Mix oats, 1 cup of sugar, and flour in a bowl. Add cold butter; rub with fingers until it comes together in clumps. (Can be made 1 day ahead. Cover; chill).
2). Preheat oven to 375 degrees F. Spray a 13x9x2 inch glass dish with non-stick spray. Mix apples, lemon juice, cinnamon, and 1/2 cup sugar in a bowl. Transfer to dish and sprinkle topping over.
3). Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes. Let cool slightly. Spoon warm crumble into bowls and serve with vanilla bean ice cream.
PS. First published June 18, 2009
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