One week and a couple days down… forever to go. Is it sad that I didn’t even make it a full week until I had to visit home? It was different, nice, and as always, bittersweet.

I guess you can say I’m in that limbo. I went from a place I always called home and family, to a new city that needs exploring and roommates I’m still getting to know. I went from a kitchen I got so used to call my own, to one that has great value to a few others.  And, if you love to cook, you know what I mean.

I went back to Jersey for less than a day with a goal in mind, and maybe for that sense of familiarity and comfort as well. Yet, changes were made. I slept on the couch and didn’t even take time in the kitchen that was once my “space.” I rested and let my expectations go. Instead, I indulged myself with home cooked meals (not made by me) and I even made sure to bring some of that with me, a little bit of home. From black beans, sofrito, peruvian aji amarillo, and more clothes, I loaded up the car once more. We drove back to my little spot in Brooklyn I am still getting used to calling mine.

So, I came to accept. Accept my new home, this new reality. It wasn’t quite real before. In the back of my head, I thought I would be home in no time, so I made sure of it.  And for a split second, back in Jersey, I wasn’t even sure which place I can call my own. Then I remember writing back in Florida (kind of wish I still had those post to go back to), I’ll embrace this gypsy heart, where ever it wants to be.

To this day, I go to Florida not for vacation, but to go back to my second home. The one where I rest, fed bomb Puerto Rican food , do some yoga, and spend time with some pretty important people in life. l noticed I leave a piece of my heart where ever I go. Like any meaningful relationship it made an impact, and most likely will always stay with me, if I choose it to. Where I am now, I can’t say will be forever, but at least I know it will forever be home too. Have you ever walked the streets of New York City in the dead of night or the break of dawn? You’ll never forget it.

With that I leave you with some Buttermilk Pancakes. They are yummy, perfectly light and chewy. The best part? They can easily be made where ever you choose to call home, whomever you wish to them share with.

Buttermilk Pancakes

Serves 2-3

Ingredients

• 1 cup whole wheat pastry flour

• 1 tbs sugar

• 1/4 tsp baking soda

• 1/4 tsp sea salt

• 1 - 1 1/2 cup buttermilk

• 1 egg

• 1 tbs melted butter + butter for greasing pan

Combine dry ingredients in a bowl and set aside. Whisk together wet ingredients. Preheat pan over medium heat with some butter to prevent sticking. Combine the dry ingredients into the wet and using a spatula, slowly fold to combine. Mix together until fully combined, leaving any clumps. Batter should be thick, but still easy to pour.

Check to see if pan is ready by testing a dot of batter. Pan should sizzle and batter start to cook. Depending how big you want the pancakes, pour evenly onto frying pan. Once edges start to brown and bubbles form on top of pancakes, flip to cook other side for about one or two minutes. Take off pan, grease with butter, and repeat.

Top with butter, maple syrup, and whatever fruit your heart desires.

Enjoy!