The Mother Dough Strikes Again

Christina Tosi’s “Mother Dough” recipe appeared here and here over spring break [drool], and made a return last night in another post-run creation by Shaun.

Yesterday’s 11-miler was rough at times. The [freakishly] warm temperatures threw us for a loop, I was in a bad mood because I couldn’t get my GPS watch to do what I wanted it to do [groan technology], and we wandered a bit and ended up climbing a monstrous hill in some random neighborhood around mile ten that neither of us could really handle. What is more, we took a detour through a part of Darden Towe that we had never run through before and came across a running club of people double us in age that look like they’re ready to half our time in the half marathon in April. But we made it home [alive] and sat down to the above creation.

Shaun made this batch of Mother Dough with Evil 8 rather than water, so it was only fitting that he filled the dough with a Whole Foods cheddar and vegan sausages; rolled them tight, and baked them like a healthier corn dog. The carb/protein balance was perfect fuel after the hellish run, and we supplemented with some broccoli rabe and mushrooms.

Shaun strikes again. These were delicious. It was a really unique flavor, and I enjoyed dipping it in mustard.

The best part? THERE’S LEFTOVERS.

Actually, no. The best part was our dinner company, shaved stomach and all.


more love.

love love love love.



Tags: , , , , , , , ,

Categories: Food, Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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