Hot, hot, hot.

Indian summer has been upon us all week---it would have been lovely to put the kayaks in today, but the parks are all closed due to the shut-down.  The combination of heat and lack of Crossfit contributed to my general dissatisfaction with our government.  I am so glad we hiked Old Rag last weekend.  It too is closed until the Republicans flinch.  We had a perfect day--sunny and crisp.  Maddy, Ian, Michael, Sophie and I summited in record time, enjoyed Trader Joe's meringues and chocolate-covered potato chips at the top, and made it back to the car with a minimum of whining.  

Fancy a curry? 

Fancy a curry? 

I made a boat load of food this week including the macaroni and cheese recipe from Smoke and Pickles.  The recipe is here.  I substituted crushed potato chips for the pork rinds and butternut squash for the kabocha.  I liked that instead of preparing a béchamel for the sauce, the cheese is just blended together with the milk and squash.  I also did not use any chicken stock, just added a little more milk.  Very well received by the entire family.  Reheated beautifully as well.  

Finishing strong. 

Finishing strong. 

Ian and I watched Sophie run a strong race on the hottest day of the week.  We stopped in Centerville on the way home to get a few things at H-mart and discovered a Tous Le Jours bakery!  This was a common finding on nearly every street corner in Seoul and home to some of the best green tea bing su.  We shared a giant bowl of shaved ice, adzuki beans, fruit and green tea ice cream.  I was so cold by the time we finished I had to order a cup of hot tea.  Sophie should have eaten one prior to her race.  She will head to Van Cortland Park in NYC for an invitational next week, likely in much cooler weather. 

We got the fixings for some green curry eggplant, and here is my recipe for the green curry paste: 

4 cloves garlic

2 jalapenos

3" piece of galangal, peeled and sliced thinly

1 cup cilantro leaves and stems

1 cup Thai basil leaves

1 tsp shrimp paste (or powder) 

1 tsp ground cumin

1 tsp ground coriander

2 TBS palm sugar

2 stalks lemon grass, tough outer leaves removed, thinly sliced

1 TBS fish sauce

2 TBS lime juice

1/4 cup coconut milk

Combine all in a food processor and blend until smooth, adding more coconut milk to allow for a smooth paste.   Taste for salt/heat and add kosher salt and/or an additional chile as needed.

I will leave you with a picture of me near the summit of Old Rag, and one of a hot Asian guy who shared his dessert with me.

Overhead squat! Thanks Crossfit!

Overhead squat! Thanks Crossfit!

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