We left off at the end of Day 7 having climbed a mountain, and then driven in the dark to the famous Jokulsarlon glacier lagoon. We were also really hoping the clouds might clear so we’d be able to see the aurora that was predicted. When we finally arrived after a seriously long day, we were dismayed to find the whole area absolutely crawling with photographers in the middle of the night.
I have a few tricks up my sleeve when it comes to making a really flavorful spaghetti sauce. But first I want to take a side trip into how I finally ended up getting this most basic of recipes written down.
The beginnings of this recipe started off like most of my recipes, with a surplus of produce. We like to try and buy it in bulk when we can because it’s a great way to save money when you’re trying to eat more fruits and veggies. So in this case, I had 10 pounds of pears, and just 2 people to eat them.
My Favorite Yellow Thai Curry is based off a seriously addictive curry from a local restaurant!
This is my favorite curry of all time, and I promise I’m not exaggerating. I love all curries from all types of cuisines, but this one has always had my heart. The inspiration for this one is based on #54 at our local Thai restaurant.
They make a yellow curry enriched with just a hint of peanuts that will keep you coming back again and again for more years than anyone would want to count.
I love getting requests for recipes because more often than not, it takes me outside my comfort zone and into ideas I would’ve never had myself. This peanut butter banana cream pie is just such a recipe request. I often make my No-Bake Banana Cream Pie or these Deep Dish Peanut Butter Cheesecakes Brownies, (which are a spin off peanut butter pie).