With memories of a pork pie expedition in 2014 Devon coast to coast. Out by Garmin. The Pork Pie stop this time was by a defibrillator of course. On the way taking in the self-styled Chilcompton Border Force, a very pleasant outward journey and welcoming long descent to Wells.
And Back again. My 42 mile Strava hill profile below looks like the road surface of the journey. Ouch and double ouch without bike suspension 🙂
Having made it to Wells with little trouble enjoying the two tunnels climb out of Bath, the return saw a lot of head scratching and indeed bike portage in search of the elusive yet idyllic sounding Strawberry Line?
We saw a golden sunset lighting up the Cathedral lawn with more cyclists than one might normally expect
With thanks to the route planners & guides, but also to Abby who served said group of 10 weird uncles at the highly recommended hostelry, The Crown, serving Potholer, Butcombe & Timothy Taylor landlord bitter and excellent food. The pub has a claim to fame as a location for the filming of Hot Fuzz and serves a suitably labelled Beer.
Should anyone be interested in a PP Recipe, using a muffin tin:. (125g melted lard + 150 ml milk) , (300g GF flour + 1.75 egg + Xanthan Gum, Salt). 0.25 egg for glaze. Mix, Clingfilm & chill for an hour. Plenty of greaseproof paper so you can lever them out, but otherwise pretty simple with an 80g per pie filling of lardons, Pork meatballs, & sausage meat – pick your flavours to taste. The jelly IS worth adding with gelatine & pork/ham stock cubes
