Yeah the weekend plans sound good to me. I reserved that table at the Italian place downtown for Saturday evening at 7. They said they can accommodate the group size we discussed and the menu has plenty of options for everyone. Let me know if anyone has dietary restrictions I should mention when I confirm. I also looked into the show tickets and there are still seats available for the 8:30 performance after dinner. That timing should work well since the restaurant is just two blocks from the theater. I remember you said you wanted to try their tiramisu so we can order dessert before heading over. The weather forecast is calling for clear skies so walking between places should be fine. Let me know if we need to adjust anything or if you want to invite anyone else from the team. I think everyone will enjoy the evening. The venue has a coat check too which is helpful since it gets chilly at night. I can send out a reminder to the group a day before so we are all on the same page.

I also wanted to ask if you have a preference for seating at the restaurant — booth or table near the window? I know you like places with good lighting for photos. The host mentioned they have a quiet corner that might work well for conversation. Let me know what works best for everyone and I will finalize the reservation.

I tried that new bread recipe you sent me last week and it turned out really well. The starter took about five days to get active enough and the first loaf was a bit dense but the second one came out perfect with a nice crust. I used whole wheat flour instead of all purpose because that is what I had on hand and it gave it a nice nutty flavor. The recipe was pretty straightforward once I got the timing down for the rising steps. I let it proof overnight in the fridge and baked it first thing in the morning which made the texture really nice. I brought some to the office and everyone asked for the recipe. Next time I might try adding some herbs or olives to change it up a bit. Thanks for sharing it with me.

I also experimented with a no-knead version over the weekend and it was even simpler. Just mix the ingredients let it sit for 18 hours and then bake in a Dutch oven. The crust came out extra crunchy and the inside was soft with good air pockets. I think you would like that method too since it requires less hands on time. Let me know if you want me to send you the link for that one. I tried it with a combination of white and rye flour and it had a nice hearty taste that went well with soup. I might try adding some seeds to the top next time for extra texture.