How about a trade? I'll give you the most mind-blowingly delicious, ridonkulously simple outdoor popover recipe (discovered via Instagram on my new favorite, utterly inspiring homestead blog, Wayward Spark). In return, you give me your expert travel advice on Paris and Iceland, mkay?
Because P. and I just booked tickets to Paris for one night via a no-extra-cost four day layover in Iceland (I love you, insane Icelandair promos!). Did you just read that correctly? Yes, yes you did. That's like buying a pig and getting a whole truffle forest for free. We're some crazy budget travel mavericks over here, kids.
So, favorite charming *budget* airbnb place to stay in Paris. Same-same for Reykjavik. Do we rent a car, does P. need to get a Speedo for the Blue Lagoon, where is the best place to go birdwatching, how do I fit an Icelandic pony in my carry-on on the way home, etc. You know, the usual stuff. Spill it.
Now, as promised:
Wayward Spark Popovers on the Grill
From Camille Storch's absolutely wonderful homesteading blog Wayward Spark. Camille posts recipes regularly on Instagram @waywardspark which are worth checking out as well. I've made her popovers three times now on a gas bbq with stunning results each time- delightfully, this is a pretty fail-proof recipe. But we warned, once out of the grill, they won't last but a minute before people will demand another batch.
3 fresh eggs1 cup white flour
1 cup milk (I used whole)
2 tablespoons melted butter or olive oil (I used the latter, per Camille's advice)
1/2 teaspoon table salt
Whisk eggs in bowl. Add flour while stirring. Will be lumpy, but no matter. Slowly add milk while whisking until batter is smooth. Whisk in butter/oil. Add salt.
Lightly grease popover/muffin tins. Fill 2/3 with batter. Place tins on top of pizza stones or oven bricks (to prevent bottoms from burning) in cold grill. Light grill, shut lid, and cook undisturbed for 40 minutes on medium-high heat. Loosen from tins when golden and puffed up, eat with butter and jam while hot. Shazam.