I have been distracted this week, planning my life in advance, spending untold hours on the internet booking flights to and from Paris, reserving train seats, surveying my distinctly non-chic wardrobe with dismay and bemusement. It is odd spending the first few days of May madly thinking about mid-to-late June, when I will be at a writing retreat in Limousin with Natalie Goldberg and then in Paris itself.

Meanwhile, here in Kensington, our lone apple tree is in full bloom and spring crops slowly make their way into the farm box. Today I got snow peas and strawberries, asparagus and baby romaine lettuce, carrots and spring onions and braising greens. The breeze has blown all day. The sky is pale blue with wide filmy streaks of clouds.

The fruit and vegetables remind me of a meal I had last May in New York. Natalie had invited me and my friend and host Dorotea to lunch at her friend’s Manhattan apartment. Natalie and her friend had gone to a farmers’ market and come back with the first asparagus and strawberries of the season. Natalie fried up some gluten-free pancakes and set the berries and stalks on the table for our spring feast high over the Hudson River. Everybody but me tucked into the asparagus while I ate strawberries and pancakes for lunch.

May has come again and I am in my own kitchen. This morning I opened a bag of whole-grain blue corn that I stashed in the refrigerator when I last came back from New Mexico. The corn is fine-milled, pale blue with flecks of darker blue. I cooked up a quarter cup of it as a simple mush, boiling it in a cup of milk with a few grains of kosher salt and a small handful of dried sour cherries. The corn turned a lovely pale lavender color when cooked. I added a few drops of vanilla and stirred, then spooned up my breakfast, satisfied.

Blue Cornmeal Pancakes with Strawberries. 4″ x 6″ Gouache and Watercolor Pencil. Sharyn DImmick.

For tomorrow, I plan a simple elaboration. Tomorrow I will cook another pot of blue cornmeal mush, eliminating the cherries. I will beat in an egg or two, some flour, some milk, a few tablespoons of sugar and some baking powder. I will stir in 1 tsp of vanilla last. I will heat a skillet on medium heat, drop in some butter, swirl it in the pan and drop quarter-cupfuls of pancake batter onto the hot metal.

Before I prepare the pancakes, I will wash and hull the strawberries. I will taste one and decide whether or not they need sugar. Since I will probably be eating them with maple syrup I may not sugar the berries unless Mom insists.

I first learned to make these pancakes from a Mark Bittman recipe reprinted in a local newspaper. You can read it here. Then I realized a couple of years later that I could wing it by using leftover polenta or cornmeal mush from dinner and adding basic pancake ingredients. I felt like a genius, but I never would have thought of it had I not made Bittman’s wonderful recipe many times. The pancakes are filling, but not heavy, and have become one of my favorite breakfasts for the warmer months when fresh fruit becomes abundant. I like them best with berries or peaches –any berries, but strawberries are the berries of the moment in my neighborhood.

Food Notes: Blue corn, if you can get it, is wonderful. It contains more protein than yellow or white corn. Also, Monsanto, developer of much genetically-modified corn, reputedly does not bother with blue corn, concentrating its research on yellow hybrids. I don’t know about you, but I would prefer not to ingest Monsanto’s experiments or products if I can avoid doing so. Vanilla adds a lovely flavor to corn, dare I say je ne sais quoi? I urge you to try it next time you make a sweet corn recipe.

Travel Notes: I am currently looking for hotels in Paris. Nothing expensive. Cheap is good. The room can be simple and I don’t care if the building is old. The hotel needs to be safe and near a Metro stop. If anyone has suggestions, or suggestions about how to find what I need please comment below or contact me. Merci beaucoup. — Sharyn

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