June 6, 2015
Dear Class of 2015,
Graduating from high school is like having a baby in at least this one way; you get a lot of unsolicited advice. And in both cases, you figure out whom to listen to and whom to ignore—just like you learn in writing workshop who “gets” your voice and who doesn’t.
The thing is, I know you all well enough to know that you don’t need really need advice from anybody. You are some of the most thoughtful, reflective human beings I have ever had the pleasure of knowing; you have plenty of sound advice of your own to give. So instead, I’d like to share some of the lessons that I have learned from each of you. You know how you always hear teachers say, “My students teach me”? I thought I knew what that felt like, but our time together this year has blown all prior knowledge out of the water. Not only has this been my most meaningful year of teaching, it’s also been one of the most personally and professionally rewarding periods of my life. This, I have no doubt, is because of you.
Over the last nine months, you have reminded me what real vulnerability and risk-taking look like; you have inspired me to pour myself out onto the page, to do the very thing I asked you to do—step outside your comfort zone. Your willingness to tackle whatever assignments I threw your way, even in the midst of college applications and living full, vibrant teenage lives, pushed me to bring a matching level of integrity to class and to my writing. Your trust, enthusiasm, and warmth have brightened each & every day.
The greatest gift of all, though, is the way you have allowed me to see you—to see the way you struggle with families, with relationships, with illness, with disappointment. I am so moved by the scars you’ve shared: the missteps and misjudgments that you transformed into opportunities to choose the person you want to be. I have seen your indefatigable hard work, your dogged determination to grow as writers and people, your resilience in the face of life’s bullshit and people who judge without truly seeing. I have seen you care for each other so gently, and I have witnessed the deep love you share, the way you know the shape of each other’s hearts.
You won’t be surprised by this, but I’m going to break my own rule and give you some unsolicited advice anyway:
1) Trust what you know to be true about yourself, but don’t limit yourself based on an old idea of who you are. We are all constantly inventing and reinventing ourselves; give yourself room to be surprised by your own capacities, passions, and interests.
2) Find out from upperclassmen who the good professors are—the passionate ones, not the easy ones—and take their classes.
3) Don’t shy away from hard things or difficult feelings; you are built stronger than you know.
4) Figure out the difference between feeling lonely and being alone.
5) Last but not least, remember that the trick of your early twenties is to acquire the kinds of stories you’ll want to tell your children, students, nieces, & nephews someday, not the kind of stories you’ll have to explain on a job application.
Thank you for the pleasure of being your teacher. I am so unspeakably proud of you, and I love you very much.
In one of Shiv’s current favorite books, The Hello, Goodbye Window, there is a line that reads “You can be happy and sad at the same time, you know. It just happens that way sometimes.” And since these bars are a little bit tart & a little bit sweet, I thought they were just the right fit for this bittersweet occasion.
for the crust:
1 cup AP flour
½ cup almond meal
10 T butter, soft
Preheat oven to 375°.
Combine all ingredients with your fingers, cutting the butter into the dry ingredients. Dump the mixture into the baking pan and press into an even layer with floured fingers. Freeze for 15 minutes; bake for another 15 minutes; cool slightly.
for the filling:
12 oz. raspberries (~1 pint)
1/3 – ¼ cup sugar, depending on your preference
juice & zest of 1 lemon
2 T flour
Fold all ingredients together with a spatula and allow the mixture to sit while you make the crumble topping.
for the crumble:
1/3 cup flour
¼ cup oats
¼ cup chopped almonds
3 T brown sugar
3 T butter, soft
Once again, mix all ingredients together with your fingers until, well, crumbly. Gently spread the raspberry mixture on top of the pre-baked crust, then dot with clumps of the crumble topping. Bake the whole thing for another 20-25 minutes.
Cool the bars as much as possible before you attempt to slice them—ideally, you would cool completely, but we both know that’s not realistic. If you’re willing to have more of a falling-apart-bar, these are delicious warm and I’m sure they would do well topped with ice cream. But since you’ll need to store them in an airtight container in the fridge anyway, I recommend eating at least one cold with a large glass of milk.
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