“I will forgive you; the words are so small, but there is a universe hidden in them. When I forgive you, all those cords of resentment, pain and sadness that wrapped themselves around my heart will be gone. When I forgive you, you will no longer define me. You measured me and assessed me and decided that you could hurt me. That I didn’t count. But I will forgive you, because I do count. I do matter. I am bigger than the image you have of me. I am stronger. I am more beautiful. And I am infinitely more precious than you thought me. I will forgive you. My forgiveness is not a gift that I am giving to you. When I forgive you, my forgiveness will be a gift that I give myself.”– Desmond Tutu
I’ve been focusing on forgiveness in my daily meditation practice these last two weeks. Forgiving myself; forgiving others. If you had asked me last week how my forgiveness practice was going, I would have said, “Great – like a weight has been lifted.” Rarely is anything a straight path, though. I was struggling with my forgiveness this morning, until I read Tutu’s quote above, which now resides in a place of prominence next to my desk.
There’s a Taoist parable about how collecting various betrayals and hurts is like collecting potatoes in a sack. One potato may not weigh heavy on us, but if we continue to collect these potatoes, allow them to rot in the sack, never forgiving, never letting any go, soon the sack becomes burdensome, fetid with rotting tubers, and so heavy we cannot move forward. We carry this ever-growing weight of negativity with us everywhere, day after day. Forgiveness is not about the person who wronged us; forgiveness is not about letting the other person off the hook or lightening their load; forgiveness is not about being weak. It’s about lessening our own heart’s burden. It doesn’t matter if the other person is aware of our forgiveness. Forgiveness is saying, “I will no longer be hindered by the betrayals you’ve placed upon me.” Once we are able to set the sack down, we are free to walk forward, unencumbered by another’s misdeeds.
You are probably expecting some sort of potato recipe at this point. Forgive me.
Blackberry Slab Pie
No fork or plate needed – just cut slices and serve hand-pie style with a napkin for the flaky crust.
- ½ cup unsalted butter, cut into chunks
- 1 cup Crisco
- 1 large egg, beaten
- 5 Tablespoons cold water
- 1 Tablespoon white vinegar
- 3 cups All-purpose flour
- 1 teaspoon salt Filling
- 8 cups fresh or frozen blackberries, unthawed
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- ⅛ teaspoon salt
- ¼ cup Panko bread crumbs Finish & Glaze
- 1 large egg, beaten with 1 tablespoon of water
- 3 tablespoons sugar, preferably turbinado, like Sugar in the Raw
- ½ cup confectioner’s sugar
- 1 Tablespoon water
- Make pie crust: Chill butter and Crisco until very cold by placing both in the freezer for 15 minutes. Meanwhile, combine egg, water, and vinegar in a small bowl and set aside. Place flour and salt in the bowl of a food processor. Add butter and Crisco to flour and pulse on/off until mixture resembles coarse meal (you can also combine the flour and fats using a pastry blender if you don’t want to drag out your processor – more effort, less clean-up). Scrape mixture into a large bowl, add egg mixture, and stir until combined. Don’t overwork dough. Separate the dough in half and roll into disks. Wrap each disk in plastic wrap and freeze for about 30 minutes to chill.
- Prepare filling: In a large bowl, toss together all filling ingredients except Panko bread crumbs.
- Assemble pie: Preheat oven to 375⁰. Line bottom of baking sheet or jellyroll pan with parchment paper. Lightly sprinkle one dough disk with a bit of flour and, in between two sheets of parchment paper, roll into a rectangle about 10 x 15. Transfer to your prepared baking sheet and peel off parchment. Sprinkle with Panko breadcrumbs, spread filling evenly over bottom crust and freeze while you roll out second crust. Roll the second dough disk into a similar sized rectangle, sprinkling with flour and using parchment. Drape over filling and fold the bottom crust overhang over the edges, sealing them together, and crimping. Cut small slits to act as vents all over top crust. Brush top crust with 1 egg beaten with 1 Tablespoon water and sprinkle with 3 Tablespoons sugar. Bake pie on lower rack of oven until crust is golden and filling is bubbling, about 50 minutes. Transfer to a wire rack and cool until just warm to the touch, about 45 minutes.
- In a medium bowl, stir together confectioner’s sugar and water until a pourable glaze consistency is reached. Drizzle glaze over top. Serve slab pie in squares or rectangles, warm or at room temperature. Will keep at room temperature for 3-4 days.