Expect an Expat
England! It’s an island known for hardy people and hearty food – much like ours.
Chances are if you’re a born Newfoundlander, you can trace your ancestry back to England at least partially and many aspects of our culture now are directly taken from the old English ways that preserved here on our isolated island. England is a land that isn’t just rich in food, but rich in culture and history going back not just hundreds of years, but thousands.
I’ve always been a fan of English culture and food.
Now, I can hear you guys already saying “Terry, you’re a fan of EVERY culture and food aside from our own.”
I can see why you’d think that and I’m pretty sure that misconception is my fault but trust me… England is the place I admire most. So much so in fact that it ultimately led to a decision that will drastically affect how the rest of my life plays out. You see, after weighing my options, I’ve decided to live there… permanently.
“Traitor! You’re abandoning your readers!”
A part of what made me choose to leave is that I’m still a relatively young and inexperienced cook who’s running out of stories to tell you. I’m not moving for anything as romantic as love; my heart is still closed to that. I’m not moving for money either because I’m not the dollar-hungry type and definitely not moving for better weather.
Friends, I’m moving to England for adventure!
England isn’t just the destination, but the launch pad.
It’s a stone’s throw away from the rest of Western Europe.
One could take a ferry from Dover, England, to Calais, France, for a weekend cooking class for about the same cost of driving from Dover, Newfoundland to St. John’s.
Even though they’re about to legalize my favourite plant on Earth here in Canada (and yes, there’s going to be an edibles article in October), I could hop over to Amsterdam to help craft (and consume) some edibles with a seasoned cannabisseur for pennies on the pound.
Most of all, I’m excited to learn more English cuisine. Minced meats and sausages of every imaginable kind, wrapped in golden layers of pastry.
Mutton in the north, pub-grub in the south, the sweetest sweets known to humanity and don’t get me started on the restaurants of London; I’ll exceed my word-count tenfold.
Quite frankly, I’m surprised that I didn’t get the idea to leave sooner. I’m also surprised that it took over 50 articles for me to do a recipe on: