Her father had killed her cat and buried it in the carrot patch, then laughed gleefully when the horrified child uncovered her dead pet…We live on a planet where harm happens all the time; to think that you should escape that is a mammoth overstatement of your own importance. —Amy Westervelt’s “Letting Go”
When I got sober, I had to accept the possibility that people no longer wanted me in their life. Many of my friends had grown tired of playing parent, of shuttling me from bar to bed because they couldn’t bear the idea that I’d wouldn’t make it home or wouldn’t make it at all. In college, I would collapse into bed and feel the whole of the room orbit around me and I’d cry out to anyone who was listening, Stay with me a while, just until I fall asleep. Sometimes I’d yell that they didn’t know what it was like to be a child woken from sleep, to have to reach for the phone and call the taxi to the hospital and complete all the forms because my mother couldn’t breathe. Because maybe, this time, the coke would do her in. Do you know what it’s like to bear the weight of your mother in your arms, and realize, at ten, that your only hope was you? Sometimes I think my mother taught me how to read and write at such a young age because she needed an admin, someone who would tacitly accept her lies as fact and commit those lies to paper. My friends used to whinge about their parents because it was fashionable, and I’d snap, Did you ever have to mother them? Father them? No, so please shut the fuck up. Because you had a childhood. You had the privilege of having someone tuck the covers under your cold feet come nightfall.
This is a luxury, I think. Bare toes tucked under blankets.
All the years I swore I’d never become her, I became exactly her, thinking myself entitled to constant care. Unbeknownst to my friends, they were to assume the role of The Care and Feeding of Felicia Sullivan. I was the friend they loved so much but were desperate to let go. They were always checking in, always concerned, tip-lipped and tired. I was forever breaking someone’s heart. But when your body is an abbatoir, you don’t think of the carnage right in front of you; you never consider the damage you’ve done was greater than your own. It was only when I got sober was I able to see, and I can’t tell you how hard it was to sit across from so many friends, who clutched their coffee close to their chest, and beg for their forgiveness.
You’ve been saying you’re done for as long as I’ve known you, many said. Even though I was a year off the drink, few believed. Few thought I was biding time until the next great fall or loss, and then I’d find myself breathing underwater. A lone bottle of wine, my driftwood. Others believed but I had gone too far, done too much, and there was no going back. There were many well wishes, but please don’t call me again.
I had to accept that they may have forgiven me, they may have had closure with all the grief I’d cause them, but forgiveness and friendship were mutually exclusive. It’s an I love you, but I can’t know you. I can’t bear this again; I’m not physically built to endure it. It’s an I have children now. And then I think we’ve never been children, until I realize that was my weight. That’s my forgiveness.
There are only a handful of people in my life who have done damage past repair. There is no friendship, no love in my heart, but whether they know it or not, I’ve chosen to forgive them. While we may rage, storm, trick, and deceive, our forgiveness is always quiet, private. It may exist as words exchanged between two people, or mouthed alone in the confines of an apartment. I forgive you for all that you’ve done. But I have to believe that the mere existence of forgiveness relieves one of the burden of it, and we’re now able to replace that anger with equal measures of love and joy. Time takes it all, rubs it out, and brings you somewhere new. I’ve hope that the ones whom I’ve hurt, deeply hurt, have said those words aloud and that I can somehow feel it.
Just as I re-read my first book, painful as it was, and thought of my mother. Lover of cheesecakes (my god, she can eat cheesecake for days, and I made this thinking of her), cooker of chicken cutlets pounded paper thin, collector of soul records, wearer of coral, Noxzema and Chanel 5–a woman who had precise penmanship but rarely wrote outside the confines of a green waitress pad–and I felt a kind of forgiveness. While it forever breaks my heart that she’ll never be the woman or mother I want her to be, that I’ll never have a relationship with her while she’s alive, I do forgive her trespass, her thievery, her undying devotion of herself at the expense of myself. But still. I forgive. I don’t forget. I will not love or behold, but I forgive. And I have to believe that this is good. I have to believe that letting this anger go will make room for new love in my heart.
INGREDIENTS: Recipe from The Paleo Kitchen Cookbook
For the crust
⅔ cup raw pecans
1 cup almond butter
1 cup unsweetened shredded coconut
¼ cup softened Coconut Butter (see below)
2 tablespoons organic honey
pinch fine-grain sea salt
For the filling
2 cups raw cashews, soaked in water for 2+ hours and drained
½ cup melted coconut oil
½ cup organic honey
¼ cup full-fat coconut milk
3 tbsp freshly squeezed lemon joice
1 tsp vanilla extract
For the topping (optional)
2 cups fresh blueberries plus ¼ cup for garnish
⅓ cup maple syrup
Make the crust: Place the pecans in a food processor and mix until they begin to form pecan butter. Add the almond butter, shredded coconut, coconut butter, honey, and salt and pulse until well combined.
Place the crust mixture in a springform pan, then press down and smooth it out so that the surface is even all around the pan/ Put in the freezer to harden for 2 to 3 hours.
When the crust is hard, make the filling: Add the soaked cashews to a food processor and process until they fully break down into a chunky paste. Add the rest of the filling ingredients to the food processor and process until smooth (it should resemble a thin nut butter).
Pour the filling onto the hardened crust and smooth out the top. Place in the freezer and let settle and firm up for another 2 hours.
When the filling has firmed up, make the topping (optional): In a small saucepan over medium heat, combine 2 cups of blueberries and the maple syrup and cook for 15 minutes, or until most of the blueberries have burst. Reduce the heat to low and simmer until the mixture has thickened, about 5 minutes.
To serve, pour the warm blueberry topping on the top of the cheesecake and garnish individual slices with fresh blueberries. Serve immediately. Store leftovers in an airtight container in the freezer for up to 2 weeks.