I grew up eating blueberry pancakes as a special ‘weekend treat’ type of breakfast. Most of the time they were actually huckleberry pancakes since they grow here in Montana. They have a indescribably wild and wonderful flavor since you have to forage them straight from the forest. But a close second is wild blueberries if you can find them in the freezer section at your grocery store.
When we left off at the end of Day 11, we had finally found my lost phone in the most unlikely spot possible, and we were on the road to the next location. As we drove along in the dark, the storm that had been threatening for hours finally hit. The rain and wind gusted as we searched in the dark for a spot to sleep.
These muffins came about because I received a request on Facebook for a monthly muffin recipe. Throughout the conversation, we determined that maybe a seasonal muffin might be more achievable than one per month. At first I felt a slight panic, I mean with so many flavors to choose from, how do I even get started.
I’ve been on a bit of a roll recreating favorite recipes from my childhood lately. We’re kicking it all off with these lemon bars because anyone I’ve ever known has a fond memory of lemon bars. They were always a dessert I looked forward too, even to the point I would beg for them.
Can you ever get enough of Pad Thai? I’m thinking not, as it hasn’t happened to me yet! Today’s version of Pad Thai is far from the classic, but stick with me because Pad Thai is delicious in all it’s forms.