A very belated Pi day post, showcasing my first attempt at a British picnic pie complete with hot water crust. I filled mine with a combination of curried carrots and cauliflower, but I used Chetna's crust recipe. My bottom might have been a bit underdone, but overall a "good bake." This dough was a pleasure to work with and is definitely more "sturdy" than "flaky."
Speaking of no soggy bottoms, after the 72 thrusters of the 15.5 Crossfit Open Workout I am happy to report that my bottom is especially firm. I scaled it because I'm old, my shoulder hurts with 65#, and mostly because I wanted to crush it. We will have to wait until Monday to find out where I ranked in the shallow pool that is Master's women, 45-49 years old, Mid-Atlantic, scaled division. I will be hitting "refresh" on the leaderboard hourly. Just kidding. I meant every 15 minutes, okay, every 5.
In other sports news, Maddy and I got into the Marine Corp Marathon. Luckily my body has seven months to remember how to run that far. I will end this post with a recipe for a sauce I invented. It would not be good to eat during a marathon, but it's excellent on seared ahi.
Gochujang mayo: take some mayo--maybe a cup? add ~1 tbs. of gochujang, a little rice wine vinegar and a drizzle of sesame oil. Salt to taste.