When I was younger, my father and I would go on drives. We lived in a home where the air couldn’t get in. The windows were whitewashed shut and the shades drawn, and even on the brightest of days it was normal for us to feel as if we were cloaked in darkness. After school I’d wait for him to return from Brookville, where he worked breaking thoroughbred horses, and we drove around the five towns surrounding the place where we lived–windows down, radio on blast. When I was 10, I was in a car accident that shattered my collarbone, and, as a result, one of my arms is demonstrably longer than the other. It’s only noticeable when I point it out or in yoga, when I have to use props to balance myself out. So cars always felt like these monstrous machines intent on hurting people. I was unfortunate to be in four car accidents since, so you can imagine my fear of getting into a car.
The measure of my love and trust is my ability to sleep while someone drives.
I loved watching my pop drive, his hand forever steady on the wheel. For years, I looked forward to our ritual drives–we never had a destination in mind; we simply liked feeling movement beneath our feet. We had hope climbing out of the dark into the light. Sometimes we’d make a game of how many fast food restaurants we could visit in one day (Roy Rogers, McDonald’s, Taco Bell, Pizza Hut, etc), and other times we visited pristine, ice-chilled malls, browsing for finery we could hardly afford. Our friendship was deep, true and honest, and filled with memories we’d trade like playing cards. Even now, even after all this time, I only need to mention that one time you drove the wrong way on Merrick Road, and we’d be instantly transported back to former versions of ourselves, watching the cars come at us. The stories never feel old regardless of how many times we tell them. I suppose we need these stories as markers of time passing, as reasons to live, and I can’t imagine a life without my pop. I can’t imagine not sitting next to him while he drives. I can’t imagine not seeing the profile of his face, tan, with lines burrowing their way in. The way he used to dye his hair black and now he’s content to allow time to have its way, proudly acknowledging his dignified grey.
The last time I saw him we were in a car parked for two hours outside of a Starbucks, talking. I can never get over it, he said. You were once a child. You were small. We acknowledged our twenty-seven year friendship, and I told him quietly that I can’t imagine the kind of woman I’d be if he weren’t in my life.
And now you’re taking off, he said. I nodded. So there’s that.
My pop loves sweets. He loves pies, tarts, cookies (which he affectionately calls ‘biscuits’), so I woke early today and make this crisp with him in mind. My still-beating heart, hand-delivered to him.
INGREDIENTS: Recipe from A Modern Way to Eat, quite honestly one of my favorite cookbooks of the year. I do not regret this purchase! I modified the recipe a tad.
1 3/4 pounds hulled strawberries, cut into halves and quarters (I used a mix of strawberries and raspberries)
1/2 cup plus 3 tbsp unrefined light brown sugar (or coconut palm sugar)*
Grated zest of 1 unwaxed lemon
2 tsp vanilla extract
1 cup almond flour
1 cup gluten-free oats
1 tbsp black sesame seeds
Grated zest of 1 unwaxed orange
7 tbsp coconut oil
*Since my palate has been used to a diet reduced in sugar I found the crisp a tad sugary for my taste–especially since the fruit was ripe and sweet. In future versions, I’ll bring the 1/2 cup down to a 1/4 cup + 3 tbsp.
Preheat oven to 400F.
Place the strawberries in an ovenproof dish (I used a 9inch glass pie dish) with the 3 tablespoons of sugar, lemon zest, and vanilla extract. In a separate medium bowl, mix the almond flour, oats, sesame seeds, and the rest of the sugar. Add the orange zest.
Break the oil (I used softened coconut instead of melting it) into little chunks and add it to the bowl and then use your fingers to rub the mixture together, lifting them out of the bowl to get some air into the crisp topping. Once the mixture looks like fine breadcrumbs and there are no big lumps of coconut, you’re good to go.
Pile the mixture on top of the strawberries and bake in the hot oven for 25 minutes, until the top is golden and the strawberries have shrunk and started to caramelize around the edges.
Allow to rest on a rack for 15 minutes before serving.