by Sarina Peddy* daughter extraordinaire

Dear Dad,

With Father’s Day here, it’s important for us to take a moment to acknowledge the valuable relationship we share. It’s been a journey, an adventure. For many of us, our fathers are our heroes; we appreciate them for their love and guidance. On Father’s Day, we honor Dads around the world for their devotion, and the lessons they have taught us.

Dad, you set an example of strength, honor, sacrifice, affection, and responsibility. Our timeline of affection is continually evolving, being that you were the first man to ever love me. Though we may not have always seen eye to eye, you know how much I love you and look up to you. Cooking has been “our thing”, ever since I received my first “easy-bake” oven! Whenever I felt down because I was too young to go out with my big brother Jackson and his friends, you took the time to cook and bake with me, to soothe my disappointment, and to distract me with our irreplaceable exploration into food.

This Father’s Day I want to do something special for you. Let ME cook one of our signature desserts. I know I will not have perfected it the same way you have, but there’s always room for improvement, right? Yes, I will need you to tell me “easy on the salt”, or “it isn’t spicy enough”, but that’s why all good chefs have a sous-chef! Let’s do this together, reminisce, and appreciate the obstacles we have overcome. I hope someday we will continue this tradition and share our love for cooking with my children! Until then…let’s eat, love, and toast one another!

I love you,



Here, I lovingly share my Father’s special pie recipe…

Frozen Key Lime Pie


2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted


1 cup heavy whipping cream
1/2 cup sugar
1 (12-ounce) can sweetened condensed milk
3/4 cups key lime juice (or to taste)
1 tablespoon key lime zest
1 pint half-and-half
Fresh lime slices. for garnish


Preheat oven to 350 degrees F.

In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.

In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar and condensed milk and mix to combine. Beat in lime juice, lime zest, and half-and-half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.




*Sarina Peddy lives and teaches preschool in East Hampton, New York. She loves helping children expand their creativity, stretch their imagination, and explore their environment.