Boy do I have a lot of catching up to do. When I arrived home from the States, Walker and I had the most wonderful evening. I couldn’t sleep and so we stayed up and giggled. It was a perfect moment. And Walker took advantage of that moment, and asked me to marry him.

Of course I said yes. Then we really couldn’t sleep. We called our parents and neither of us could stop smiling long enough to get a full sentence out of our mouths.

The next morning, Walker made me blueberry pancakes to celebrate.

I had brought back two bottles of maple syrup from my trip, along with cans of chipotle and artichokes, grits, vanilla beans and many more products that are just too difficult to get here. Maple syrup costs about $12 for a very small quantity, and so for a long time, I’ve refused to buy it, asking Walker instead to use honey, which is a much more affordable good here.

But we were celebrating after all, and it was really a treat to be able to smother our beautiful pancakes with thick amber maple syrup.

Walker’s Pancakes
Taken originally from my mother’s copy of Joy of Cooking
Makes 3 big stacks of pancakes


1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1/2 to 1 cup frozen blueberries, thawed


1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Sprinkle in a few thawed blueberries. Brown on both sides and serve hot.

Really, how could a girl say no to that?