With a name like Iceland, you’d expect a bit of cool weather on a trip there. We went in October, which is considered the off-season. The temperature usually ranges around 2 and 7 degrees Celsius. It’s cool, verging on cold, especially in the evenings. With […]
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Iceland is one of the most geologically interesting places on earth. Because of it’s location on the mid-Atlantic range, the geothermal activity is rampant. This is why there are so many volcanoes, lava fields and hot springs throughout the country.
One place you can see the continental divide for yourself in the Reykjanes Peninsula. (It’s not too far from the Blue Lagoon!) There is even a bridge between the North American and Eurasian Tectonic plates.
This is a cool little spot as you’re driving throughout the island. It’s not too far from Reykjavik, so it makes a nice little stop. It wasn’t very busy while we were there either. There was maybe 5 or 6 other people. It’s worth it for the photo of your travel partner on a different continent than you!
One of the ‘can’t miss’ things to do in Iceland is the Golden Circle. The Golden Circle consists of a few prominent sites, including Þingvellir National Park, the Gulfoss Waterfall, and Haukadalur Geothermal area. There are a few other stops you can make. One we […]
One of the reasons we chose to visit Iceland during the time of year we did was to see the Northern Lights.
A couple weeks before we left, I saw this article from The Lonely Planet about a new Northern Lights viewing centre just outside of Reykjavik. We thought the Aurora Basecamp looked really cool and decided we wanted to get tickets.
Tickets include access to the Basecamp Lounge, a warm spot to hang out. It also features an excellent demonstration of how and why the Northern Lights happen. We also had bottomless hot chocolate, that was probably some of the best hot chocolate I’ve ever had. The best feature was that a guide and photographer at the camp, Erik, showed me how to best shoot the Northern Lights on my camera. With his help, I was able to get a few photos of the Northern Lights that I was really happy with.
I use a Sony A5000, and have for about 5 years now. We also brought a tripod with us which I 100% recommend having with you if you’re using a camera. Ethan was able to get some pretty nice photos of the Lights with his Google Pixel phone.
I’m really glad we visited the Aurora Basecamp. For us it was totally worth it and we had an awesome time there. The staff was very friendly and helpful. It was one of our favourite parts of the trip.
Tickets were about $40 CAD each (3,900 ISK). The camp is a 20 minute drive outside of Reykjavik. You can book tickets online here.
I love making Shakshuka. I make it for any brunch I’m hosting, and often for dinner when we’re not sure what else to make. It’s easy, tasty, and decently inexpensive. For mine, I used a jar of tomato sauce (but obviously feel free to make your own if you want). I bump up the spice of that with some red chili flakes and throw in some oregano. I let that get nice and hot, and then crack the the eggs into the sauce. I let the eggs poach, and then usually throw in some sort of cured meat, usually prosciutto. Season with salt and pepper and throw on a little olive oil.
Cacio e Pepe
Or, at least a sort of version of it. I use this Chrissy Teigen recipe as my base, and then just kind of change it to fit what I have on hand. This time around, I didn’t have any arugula on hand. I also used hot calabrese instead of pancetta or prosciutto. It’s a quick, easy, and flavourable recipe that’s great when you don’t feel like a red sauce for your pasta.
We ordered a week of Chef’s Plate. We thought this would be a good time to have dinner delivered right to your door. We made steak with potatoes, Japanese umami burgers, and beef enchiladas. All three of the recipes were really good, and we were pretty happy with the service.
We had some mushrooms in the fridge that didn’t look like they were long for this world, so I thought a soup would be a fitting fate for them. First I sauteed some onions and garlic in butter before throwing in the chopped mushrooms. I let those cook for a bit before adding in a couple cups of vegetable stock. That came to a boil before I turned down the heat and added a little light cream. It wasn’t a particularly thick soup – I think I would have need more mushrooms, less broth, and heavy cream instead of the light. But we’re using what we have over here.
In the aforementioned Chef’s Plate box, we received one very large carrot for one of the recipes. We didn’t use the whole carrot, so I thought I could make some carrot cupcakes with the leftovers. There was about 3/4 of a cup of carrot, which was perfect for the Joy of Cooking carrot cake recipe halved. It was a really great recipe, and made probably one of my favourite carrot cakes ever.
I didn’t have any yeast kicking around and had some self-rising flour to use up. I thought that this quick bread would be good for the Shakshuka above, and for some grilled cheese later in the week. This is the recipe I used.
I thought it was okay. Obviously, because there isn’t any yeast, quick breads are going to be a little heavier. It wasn’t my favourite, but I wonder if it would be better toasted.
Listen, I am not a big bagel person. I think it’s my biggest food hot take. They’re just not my personal favourite. I find them a little dense. I thought, maybe, if I made some bagels I would like them better. And I am very bored, so I’m just trying to do stuff to stay sane. Like make bagels, I guess.
I used this 2-ingredient recipe that was all the rage in weight watchers circles a couple years ago. First of all, I halved it so the recipe would make 4 bagels instead of 8. I used Icelandic Skyr instead of Greek yogurt, because, well, that’s just what I had okay? I did use some Trader Joe’s Everything But the Bagel Seasoning and an egg wash, so yes these bagels were more than 2 ingredients.
I liked them just fine. I used one bagel to make a breakfast sandwich (I fried up the egg I used for the egg wash, I’m not trying to waste anything around here!). Ethan however, really liked the bagels. I ended up making another batch for him.
We were craving a ‘wheel’ as Ethan likes to call pizza. We had some pizza dough in the freezer that we bought a couple weeks ago. We left it out overnight for it to thaw and rise a little bit.
We rolled in out on a very large sheet pan that had been sprayed down. Instead of pizza sauce, we used the pasta sauce that was later used in the Shakshuka. We used up the last of our cheese (already added to the grocery list). On top, we used bacon, chopped up slices of honey ham deli meat, canned pineapple, and red onions. Ethan used a few banana peppers on his half.
My favourite cookie recipe is on the inside of Crisco packages. I think it’s actually a brownie cookie recipe, but I just omit the cocoa powder. While cleaning out the cupboard I found some mini marshmallows and graham crackers. So I just followed the Crisco recipe, but threw in my found treasures to make a s’more cookie.
They were tasty, but definitely on the sweet side! The cookies went perfectly with a glass of milk.
Lemony Tumeric Cake
This was my first foray into the world of Alison Roman recipes. I have both of her cookbooks, but sometimes find the recipes call for ingredients that aren’t super easy to find here in a smaller town. I love looking at the pictures though.
I did have everything I needed for the teacake that is taking the internet by storm. So I made it.
It was really beautiful, but more importantly really tasty. The lemon cake is just the right amount of tart and sweet. I could have baked it a little less, but that’s on me. You can find the recipe here.