Making Voyages

September 4, 2013

Making Voyages

A wise co-worker of mine emailed me after I announced my departure to wish me well. She had just seen the Tennessee Williams play Camino Real and relayed the take away message for me: Make Voyages! Attempt them! There is nothing else!

I leave for England this week (tomorrow, in fact!) and I’ve been carrying those words around with me like something of a mantra. It’s intense stuff, this whole leaving a beloved city and moving across the world thing. I feel the intensity so much more now as an adult – with the roots of a job I loved, friends I had to try really hard to make (none of that university ease in adulthood), and a life I was quite happy with – than I did when I left England to come here. Back then I had just returned from eight months of backpacking across the world and had an adventurous spirit coursing through my veins. Moving to another country felt like no big deal. I threw some things in a suitcase and jumped on that plane without a second thought.

It’s different now. I’m older and a bit warier of change and upheaval. And yet the old tug for travel and adventure is there; it’s always been there and we’re finally acting on it. This decision to move has made me feel weirdly mortal, forcing me to consider the ticking of the clock. If I only have this tiny amount of time on earth, what do I really want to do with it? Where do I want to go and what do I want to see?

And so, the mantra: Make Voyages! Attempt them! There is nothing else!

I imagine it will be a while before I’m here posting new recipes again but once we get settled and sorted, I’ll be back. See you then.

My Berlin Kitchen

Thank you all for the lovely comments about my impending move across the pond. It was so nice to receive such warm support about our decision and many of you made me even more excited to start living in London!

You may remember that last year I gave away a copy of the lovely Luisa Weiss’ book, My Berlin Kitchen. Well, that giveaway was so popular that when her publisher contacted me about giving away a copy of the book in its gorgeous new paperback format, I said yes immediately. I also said yes because Luisa’s story, which has involved moving back and forth between America and Europe several times feels very apt as I prepare to make my own big leap back to the familiar-yet-unfamiliar. This giveaway is a little way of celebrating new adventures, leaps of faith, and change.

Congratulations, Kate! Your comment was randomly selected (using from all the entries! I’ll be in touch to get your address! Thanks to everyone who entered and made me feel equal parts hungry and wanderlust-y. Kate’s comment was as follows:

Kate August 29, 2013 at 10:13 pm

Italy. Pizza, pasta, prosciutto…the list of wonderful foods I could taste there is endless.

If you’d like to enter to win a copy of My Berlin Kitchen in paperback, please leave a comment below telling me where in the world you would most like to visit for its food – and why.

For an additional entry you can tweet about the giveaway (e.g. “I’d love to win a copy of My Berlin Kitchen by @wednesdaychef from @AngharadGuy!″). Leave an additional comment here telling me you posted it on twitter.

This giveaway is only open to U.S. residents and will close this Friday, August 30 at 10pm CST. Photo from Luisa’s wonderful blog, The Wednesday Chef.

If you don’t win then you can always buy yourself a copy – the paperback edition comes out today. Good luck!

Sweet Corn Pancakes

I’ve been desperately trying to find time to write here and tell you something pretty exciting. After over six years together in this incredible city, it’s time for a new adventure. Dan and I are moving to London!

It still feels entirely surreal but we are so excited to take a big leap and experience something new and completely different together. I can’t wait to experience living in a city as vibrant as London and to have all of Europe on our doorstep.

Despite our heady anticipation we’re also very sad to be saying goodbye to Minnepolis and all our friends and family here. In the midst of the dog days of summer we’ve been packing, selling and donating things, paring down, and planning our hearts out.

I had my last day at work earlier this week, which filled me with melancholy. There’s so much of that feeling right now, as we prepare to say goodbye to so much that we love: family, close friends, and an incredible city. The rest of this week has been a daze of organising madness and yet, Dan and I have been trying to inject it with moments of relaxation by taking breaks for smoothies and walks by the river, sunny (sweaty) runs, lots of time with friends, afternoons at the beach and – this morning – pancakes for breakfast.

Sweetcorn Pancakes

Sweetcorn, as I’m sure you are well aware, is at its peak right now — maybe even passing its peak — and we are doing our best to consume as much as possible. Dan bought a dozen cobs from a farm stand the other day and since then there have been tacos filled with grilled corn salsa and many evenings where we just eat it plain off the cob. (Other corn favourites include arepas and these moreish sweetcorn fritters.) This morning we decided something sweeter was in order.

I have America to thank for bringing pancakes into my life. I never ate them growing up (unless it was Shrove Tuesday, and that’s a very different kind of pancake). Since living here I’ve experimented with blueberry cornmeal pancakes, buckwheat pancakes, pumpkin spice pancakesfresh cranberry cornmeal pancakes, and many more that never made it to this blog. Now, we have sweetcorn pancakes which I know I’ll carry on making wherever we live. Thanks, America.

Sweetcorn Pancake

Sweetcorn Pancakes

These pancakes are sweetly studded with corn throughout so you might decide to reduce the amount of sugar used in the recipe. I like a sweet breakfast pancake so I loved them like this – Dan prefers something a little more savoury and said he could have used less sugar. I’ll let you decide.


  • 1 tbsp white granulated sugar
  • 1/2 tbsp brown sugar
  • 2/3 cup / 4oz / 113g wholewheat flour
  • 1 tsp baking powder
  • Large pinch of salt
  • 1/2 cup / 4oz/ 118ml unsweetened almond milk
  • 2.5 tbsp canola oil
  • Heaping 1/2 cup / 2.9oz / 82g of cooked sweetcorn kernels (from about 2 cobs)


  1. Combine the sugars, flour, baking powder, and salt in a large bowl and mix well. Slowly add the almond milk and oil, then the corn, mixing just until the mixture is smooth. If it’s too thick, add a little more almond milk. Set aside to rest for a moment.
  2. Heat a large pan over medium-high heat and add enough oil to coat the bottom. Ladle some batter into the hot pan and allow to sit until bubbles appear, about four minutes. Flip and cook on the other side for another few minutes. Serve with maple syrup. Makes two pancakes.