hey i just checked on the recipe you asked about — the one with the roasted vegetables and that lemon dressing. i think it works best if you let the veggies cool a bit before tossing them in the dressing otherwise it gets a little watery. also i used regular olive oil instead of the fancy one and it still came out great. let me know if you want me to send the exact measurements because i kind of eyeballed it last time. i also tried adding some toasted almonds on top and that gave it a nice crunch. anyway hope that helps and let me know how yours turns out.

i also tried adding some toasted almonds on top and that gave it a nice crunch. anyway hope that helps and let me know how yours turns out. also if you want to make it ahead of time you can prep the veggies the night before and just roast them right before serving. the dressing keeps well in the fridge for a few days too.

oh i completely forgot to tell you about that book i finished last week. it was one of those slow burn stories that really picks up in the second half. the main character moves to a small coastal town and starts renovating an old house and then weird things start happening but not in a scary way more in a mysterious way. i stayed up way too late reading it because i kept wanting to know what happens next. i think you would like it since you enjoy those atmospheric stories with a lot of description. the writing style reminded me a bit of that author we both used to read in college. anyway i can drop it off next time i swing by your place.

also i finally tried that coffee shop you recommended near the park and their cold brew is really good. i got it with oat milk and it was smooth not bitter at all. the vibe inside is really cozy too with those big windows and plants everywhere. definitely going back there to read sometime.