Father’s Day and how it came about.

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Happy Father’s Day Everyone!  Hugs go out to everyone on this Day who lost their Father and to Father’s who have lost a child!


Fathers Day was established in 1910 in Spokane Washington.  The first celebration was hosted at the YMCA by “Sonora Smart Dodd.” Her father was “William Jackson Smart” a Civil War Veteran and a single father of six.  The idea for the day came to Sonora after hearing a sermon at a Central Methodist Episcopal Church about Jarvis’s Mothers Day in 1909.  Sonora approached her father, the pastor, and other church leaders saying that there should be a day celebrating fathers.  She originally wanted to celebrate it on June 5, her father’s birthday, but the pastor did not have time to prepare a sermon that quickly.  So it was decided that the first celebration would be June 19,1910.

This Holiday was promoted by Sonora, and in 1916 President “Woodrow Wilson” attended the celebration in Spokane and he spoke about making it an official holiday. This did not happen because of the reluctance of congress fearing it would become too commercial.(I find that reasoning funny)  Sonora promoted this unofficial holiday until 1920, when she left to attend the Art institute in Chicago.  The Father’s Day Celebration disappeared, even in Spokane, until her return home in 1930.

In 1938, Sonora got help from the Father’s Day council that was founded by “New York Association of Men’s Wear Retailers. It was said that this association quoted “Father’s Day, had become the second Christmas for all men’s gift oriented industries”

In 1957 Maine Senator, Margaret Chase Smith, wrote a proposal accusing congress of ignoring Father’s for over 40 years, while celebrating Mother’s Day, thus singling out the importance of one parent over the other.  In 1966 President “Lyndon B Johnson” issued the first Proclamation to honor fathers on the 3rd Sunday in June.  Six years Later it became an official and permanent holiday.  The law was signed in 1972 by President “Richard Nixon” 

We celebrate this day, all because of the thoughtfulness and kindness of one girl/daughter Sonora Smart Dodd, who not only wanted to honor her farther, but every father.  It’s nice to know the start of this day came out of love not commercialism.

Below you will find recipe’s for two of our Father’s Favorites:  Enjoy KK

Classic Sour Cherry Pie  

imagesCrust: Use your favorite Recipe or prepared crust. Note you can find my pie dough recipe in my May 6 2015 Post

Preheat Oven to 425 F or 220 C and follow the direction below

1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk

For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with a foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Lamb Chops with Balsamic Reduction


3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not very good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. Note: Vegetarian option, use meaty Portabella Mushroom Caps.


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