Ex­pect an Ex­pat

The Central Voice - - Editorial - Terry Bursey

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!”

Nuh uh.

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:

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