I was just talking with my neighbor about the raised beds we built last spring, and I mentioned how much better the tomatoes did this year compared to last. He said it was probably the soil mix I used, which had more compost than what I tried the first time. I told him I was thinking about adding a small herb garden next to the patio, maybe rosemary and thyme along with some basil. 7yFVZxwevt4c1 He suggested I put in a drip irrigation kit so I would not have to water by hand every evening. I looked into it and found a simple timer-based system that connects right to the spigot. It seems easy enough to install, and I like the idea of setting it and forgetting it while I am away on weekends. My daughter wants to plant some flowers too, so we are going to pick out a few perennial varieties that attract bees and butterflies. I figure the kids will enjoy watching the garden grow, and it gives us something to do together outside. The whole project has turned into a bigger undertaking than I planned, but in a good way. I also picked up some landscape fabric to keep the weeds down, and I am hoping that saves me time later in the season. If the weather stays mild, I might even try a small fall crop of lettuce and spinach after the summer stuff winds down. I will let you know how it all turns out.

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I finally got around to trying that bread recipe you sent me last month. I was a bit nervous about the sourdough starter, but it turned out better than I imagined. The crust had a nice crackle to it, and the inside was soft and airy. I added a sprinkle of rosemary and sea salt on top right before baking, which gave it a lovely aroma and a subtle savory note. My family ate almost the entire loaf in one sitting, so I took that as a good sign. I think I will attempt a whole wheat version next time, maybe with a touch of honey to balance the earthiness. The trick was letting it proof overnight in the refrigerator, which really deepened the flavor and gave it a better structure. Let me know if you have any other recipes you would recommend, especially something that works well with a preferment or a levain. I have been enjoying the process more than I expected, and I find it relaxing to shape the dough and watch it rise slowly. A friend told me that using a baking stone helps get a better oven spring, so I might invest in one soon. I am also curious about trying a simple focaccia with cherry tomatoes and olives, since the weather is warm and it feels like the right time for something bright and Herby. If you have any tips for keeping the crumb open and airy, I am all ears.