I think the herb garden layout we talked about would work well if we position the sage and oregano near the pathway so they get trimmed regularly during harvest. The soil in the raised beds has been amended with compost and should be ready for planting by next week. I checked the drainage yesterday and it looks good after that last rain we had. The rosemary might need a bit more space since it tends to spread out over the season. I was thinking we could add a small thyme border along the front edge which would create a nice visual frame for the bed. Let me know if you want to adjust the spacing or add any other varieties before I start putting the plants in the ground. I can also prepare a second bed if you decide you want to expand the selection.

The brisket I prepared last weekend came out better than I expected. I used a dry rub with smoked paprika and let it rest overnight before cooking it low and slow at 250 degrees for about six hours. Wrapping it in butcher paper halfway through kept it moist without making the bark soggy. I served it with a simple vinegar-based sauce on the side and roasted vegetables. Everyone seemed to enjoy it and there were no leftovers which is always a good sign. I can send you the full method if you want to try it yourself. Just let me know if you prefer a sweeter rub or something more peppery and I can adjust the proportions accordingly. The key is maintaining a steady temperature and not rushing the process.