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Mae Ploy do make a penang curry paste. They also make red, green, and yellow Thai curry pastes. I think they do a massaman as well.

Thai curry pastes are worth buying. You only need a little at a time, but they keep for ever, and according to Appon (http://www.khiewchanta.com/), who is my go-to for anything Thai, are exactly what Thai people use for their curries.

This is the first time I've heard of baking the meringue. Whenever I've made it I've poached the meringue in the sweetened milk prior to making the custard with it. And your recipe looks as though the meringues were hot? Cold. The meringue is soft and fluffy, not crisp at all.

It's the beginning of winter here. I already have carrots, parsnips, beetroot, spring onions, butter beans, mesclun mixed greens, and rainbow silverbeet (Swiss chard with different coloured stems). The runner beans have finished. The raspberries are doing a second fruiting, grapes are ready and I've got a heap of olives on the tree - whether they'll ripen or not I can't tell yet. Limes, lemons and tamarillos (tree tomatoes) in the glasshouse. Cape gooseberries behind the glasshouse, they need harvesting. Gooseberries, rhubarb, blueberries (hopefully they'll start producing soon anyway). I'm just planting seeds of broad beans (fava beans), more silverbeet, and spinach. Broccoli seedlings are nearly ready to plant out. Garlic will get planted in June. More coriander (cilantro) coming on in the glasshouse, but that and the basil mostly live in pots in the kitchen, as do the chillis. There's always thyme, sage, marjoram, rosemary, mint, and parsley in the garden

Goodness, I hadn't realised how much I grow until I listed it out like that! It's not a very big garden either.

I agree with saradlr, although I am from the other end of the world - New Zealand. I was astounded when I fried a slice "bacon" in America - I ended up with a pan full of fat with a little crispy chip thing floating in it! We do have streaky bacon here, but it doesn't disappear into a pool of fat when you cook it.
And where is the pastry in this pie? Bacon and egg pie needs to have delicious buttery flaky pastry above and below the bacon and eggs. Mmmmmm, if only I wasn't dieting I'd go and make one right now.