Honey Curry Chicken

Sometimes the food that I make can take hours, even days, to prepare. Other times I have to make a rushed meal between activities. This dinner was definitely one of the latter.

I made the Honey Curry Chicken from page 126 of The United Churches in Canada: Let’s Break Bread Together (September 1988 edition). The flavour of the final dish reminded me of nothing so much as dipping McDonald’s chicken nuggets into honey, which is incredibly low-brow but recalls happy childhood memories. At least this is nominally healthier, since the chicken isn’t breaded and there are actually vegetables!

The honey curry sauce is very quick to make and can be as mild or as spicy as suits your tastes, depending on the kind of curry powder that you choose to use. I used Irresistibles Mild Curry powder which adds flavour but absolutely no heat, which is exactly what I’m looking for when cooking for my children or my parents. (My husband and I prefer more spice.) Instead of baking the chicken in the oven, as the recipe called for, I went the quicker route of chopping it small and frying it in its own juices on the stove top. I didn’t use raisins in the sauce (they were optional anyway and didn’t really seem to go). As the recipe dictated, I served it over fluffy rice (Suraj Basmati). I served it with peas as we didn’t have any beans, and no toasted slivered almonds as a topping since we didn’t have any of those either. Despite all of the changes, it turned out absolutely lovely and I will definitely make this dish again.

Buckwheat Pancakes Recipe

Buckwheat crepes (crêpes au sarrasin) are traditional in Québec this time of year, served with a generous helping of maple syrup, of course. However, that’s not the dish with which I was raised. My father learned how to cook this kind of food from his father, who, as I’ve mentioned before, worked as a lumberjack in northern New Brunswick. There my grandfather was expected to take his turn cooking for the camp. What was passed down, therefore, was not a delicate crepe, but a hearty pancake meant to fill bellies as quickly as possible, and to fuel heavy manual labour for the rest of the day.

I prefer to eat buckwheat pancakes in the colder months, saving lighter or thinner versions for the summer when the heat makes lighter meals more appealing. However, if you prefer a heavier pancake, a nuttier flavour, or if you have a sensitivity to wheat or gluten, then can be eaten all year round. Despite its name, buckwheat is a totally different kind of plant than wheat; it’s actually more closely related to rhubarb than anything else (although it tastes nothing like it).

Stack of pancakes using a 50/50 buckwheat/all-purpose flour mix.

Buckwheat Pancakes
Yields 12 six-inch diameter pancakes*

In a large bowl, mix together:
3 cups buckwheat flour**
2 Tbsp sugar
2 Tbsp baking powder
1 tsp salt
In another large bowl, combine:
3 1/2 cups milk
2 eggs
4 Tbsp vegetable oil
1 tsp vanilla
Whisk together wet ingredients until they become a smooth mixture. Add wet ingredients to dry ingredients. Beat with an electric or hand mixer until batter is smooth, scraping the sides of the bowl occasionally with a rubber spatula to remove lumps.

*This recipe may be halved if desired. However, keep in mind that pancakes reheat well in the microwave, and leftovers can become a quick hot breakfast for the next day(s).
**For a lighter pancake, substitute 1 1/2 cups all-purpose flour for the same amount of buckwheat flour.

The most difficult part of making pancakes, the part that takes a bit of practice to get right, is the frying. Lightly coat the cooking surface of a heavy, non-stick frying pan with cooking spray. Place the pan on the burner, turn the heat on to just a little bit higher than medium heat, and immediately pour a ladle-full of batter directly into the center of the pan. (Never preheat an empty nonstick pan.) The batter will spread out without help to its optimal thickness. Watch the cooking pancake carefully for bubbles to appear on its surface. When the bubbles pop and leave little craters behind that don’t immediately refill in with batter, it’s time to flip the pancake. (See above photo.)

The pancake should stay in one solid piece when it is flipped. The trick is to cook it slowly so that the batter is almost (but not quite) solid at the time of flipping. If the pancake isn’t cooked long enough, the top layer of batter will just slide off. If it is cooked at too high of a heat, the pancake will be burned on one side by the time it is ready to be flipped. Have patience! Buckwheat pancakes are especially thick and therefore need more time at a lower heat to cook all the way through. Cook each side until it is golden brown.

Pancake using a 50/50 buckwheat/all-purpose flour mix, topped with fresh fruit, maple syrup, and whipped cream.

Traditionally, buckwheat pancakes are served with butter and maple syrup. However, they are a great base for many toppings. If you can’t get (or don’t like) maple syrup, any kind of syrup or sweet sauce will do; corn syrup, honey, berry syrups, and artificially-flavoured syrups are fine. Dust pancakes with white, brown, or icing sugar for a classy touch. Jams, jellies, fruit butters, and nut butters are delicious as spreads. The pancakes can be topped with fresh or canned fruit, adding whipped cream if you have it. They are also a good vehicle for flavouring inside the pancake itself; for added punch, sprinkle a few chocolate or butterscotch chips or small blueberries over the batter as soon as it has been poured into the pan. You can include those kinds of ingredients in the bowl of batter itself, but I like adding them at the time of cooking so that I don’t have to make up multiple batches to appeal to different peoples’ tastes.


The idea for this blog started a few years ago, when my paternal grandmother passed away. While I have great memories of some of the things we did together, I never wrote down specifics. Although Nan was a prolific letter-writer, she left no journals behind, nor even any notes in her cookbooks or pattern books. After having done so many things for so many years, she just didn’t see the need to consult any kind of notes — everything she needed was in her head. I have only a few photographs of us doing things together. And of course I, the grandchild, never felt the need to write anything down, because grandparents will be around forever, right?

Now I am left with fond memories that I’m trying desperately to duplicate. What recipe did my grandmother use for her bread? I could tell you how much fun we had when we baked together, and how I watched her deft hands with fascination as she shaped her rolls, but no specifics about the recipe. I don’t want my children, in hopefully many years time after I’ve passed away, to have to use the future equivalent of Google to figure out how to do something we used to do together.

Nan and I baking cookies.

I am not new to blogging. I started writing a personal blog in 2002, back when I moved away from home for college. Letter-writing had gone out of style some years before, replaced by email for casual correspondence. I enjoyed reading about the lives of my friends and family when they wrote to me, but in response I found myself essentially sending out form letters with updates about my life. A friend told me about a new online platform where you could journal online so all of the people you knew could read, and my first blog was born. I kept up that blog for ten years, not because it had become popular (it never was), but because it allowed me to communicate with people I knew.

Later, in 2006, I started a second blog in order to write more about my handicrafts and less about my personal life. I kept that blog going for nine years. Of course, both blogs started strong, as new things tend to. Over the years, the frequency of my posts slowly declined. When Facebook came onto the scene, it stole the thunder of older blogging websites. Then came along Twitter, and Instagram, and so forth. Smartphones and tablets became de rigeur, which discouraged verbosity with their tiny virtual keyboards. Pop culture focus moved away from long-form writing, and I moved with the trend as much as anyone else.

But I’ve always loved to write. In elementary school, my language arts teachers rolled their eyes when I would hand in writing assignments that were dozens of pages long (compared to my classmates’ two or three grudging pages at most). In high school, I used to get in trouble in math class for writing stories instead of doing my homework — possibly why math ended up being my worst subject. I have boxes of twenty-five-year-old journals and short stories that I will crack open to read one day with a cringe, when I’m feeling particularly masochistic.

I haven’t been writing much these last few years. Sure, I have been communicating — I’m a child of the digital age. I text, I post on Facebook, I take a million digital pictures I do nothing with. When I had young children in the house all the time, I didn’t have time to feel the lack. Now that they’re older and both in school full time, I have a chance to breathe.

I really enjoyed blogging, despite knowing that my posts didn’t go much further than the small circle of people that I knew in person. And lately I’ve been thinking of what I’d like my children (Eve and Cassie) to remember about me. What will they remember about the rituals of our daily life? What traditions will they bring with them when they move out on their own? What skills will live on in their hands?

Eve’s first knitting project.

This record is going to be digital. I’m going to blog what I know: how to work with my hands (often learned by trial and error), how to cook (oftentimes badly and generally not prettily), about things I have seen or done that have interested me. Hopefully my girls will want to read it someday. Hopefully some people out there on the great big world wide web will want to read it now. If not, then I will have had the pleasure of writing for myself, as a way of structuring my thoughts. And that’s no small thing.