Fresh Pears for Crisp  / Food Loves Writing

Everybody wants a piece of the pie, everybody wants a “How high you fly!”
We’re all looking for something, something to say that we count.
We meet and we’re asked, “What’s your something?”
We meet and we’re asked, “Who are you?”
“I’m my family,” “my beauty,” “my job skills,”
“My companion,” “my food blog,” “my work.”
But deep down, there’s somewhere a gnawing,
Deep down, there’s somewhere an ache.
We can mask it and hide it and hope that
Our efforts to cover will work.
“I’ve got it!” “I’ve won it!” “I’ve made it!”
“Look at me!” “Now, at last, I’m complete!”
But deep down, there’s still somewhere a gnawing,
Deep down, unmasked, still that ache.

When we know this, when we see this, when we are this,
Why don’t we respond to the root?
Instead of ever reaching and striving,
Instead of just joining the race,
Why don’t we step back, slow, and realize
What’s driving our envy, snubbing and spite:
We’re, all of us, everywhere, hungry,
Hungry for wholeness, hungry for life.
All our pushing, for small fame and fortune,
For approval and high-fives and praise,
Is, all of it, every time, grasping,
For something much greater than that.

There’s a secret, locked up in there, hidden,
A secret you learn at the top—Solomon, that rich man, once said it:
These things we want won’t fill us up.
“All is vanity,” so says the preacher. “All is empty,” he finally concludes.
We think we want Big Brand to see us. We think we want That Guy to stop.
But that pushing, that fighting, that clawing,
Is such a fast, black waste of time.
They won’t fill you up! They are empty!
What you want is the water that lasts!
So why not open-hand it and drop what
Was never yours, in fact, at all:
Everybody wants a piece of your pie—Let ‘em have it.
There’s much more to fill empty palms.

Pear Crisp / Food Loves Writing

Pear Crisp

This recipe is adapted from Leite’s Culinaria, where the proportions of a basic blueberry crumble recipe are so good, we’ve been able to tweak and repurpose it for everything from peaches to pears, as seen below. Besides swapping out the fruit in the original recipe, we’ve added almonds to the topping, swapped out coconut sugar and einkorn flour in the ingredients list and slightly adjusted a few proportions. But no matter what we do here, every time we use this general formula, the results are excellent.

Ingredients:
for the filling:
just under 2 pounds of pears, peeled, cored and chopped
1 cup coconut sugar
1 tablespoon ground cinnamon

for the topping:
½ cup slivered almonds
½ cup coconut sugar
¾ cup all-purpose flour (we used einkorn)
¼ tsp salt
¼ cup rolled oats
1/2 cup (1 stick) butter, cold and cubed

Directions:
Preheat oven to 350F, and butter a two-quart baking dish.

In a bowl, combine pears, 1 cup of coconut sugar and 1 tablespoon cinnamon. Pile fruit in the buttered pan.

In a medium bowl, stir together almonds, ½ cup coconut sugar, ¾ cup einkorn flour, ¼ teaspoon salt and ¼ cup oats. Cut in ½ cup of cold, cubed butter. Spread this mixture over the fruit in the buttered pan.

Slide into the oven and bake, uncovered, one hour. Crisp is done when topping is golden and bubbly.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 17 Comments

  1. Katie Bazzel

    your writing blows me away and leaves me wanting more every time. you push me towards the heart of our Savior without being overt, blunt, or intimidating. you speak the way I want to speak about there being something MORE offered to us on this earth, about a God that can satisfy us so richly and well. you are inspiring and your authenticity is so evident. thanks for writing the way you do. please don’t stop.

  2. Pingback: Reading List | Savvy Eats

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