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Hey, thanks for the note about the trail conditions up near Rattlesnake Ridge. I finally made it out there last weekend and the switchbacks were in great shape — a bit dusty in sections but nothing too loose. A few of us parked at the lower lot and started around sunrise to beat the heat. The overlook was completely clear and we could see all the way to the sound. I ended up taking the long way down via the old fire road, which added about two miles but was worth it for the shade. Let me know if you want me to send you the GPS track I recorded. Also, the guy at the ranger station mentioned they're planning to reroute one of the lower trails next month, so the map might change soon. Anyway, hope you get a chance to head out there before the crowds show up.

Oh yeah, I finally tried that fermentation project I mentioned a few weeks ago. I started with a basic batch of cortido using cabbage, carrots, and a bit of habanero. The first three days were quiet but on day four the brine got really active and I had to burp the jars twice a day. The smell was tangy but not unpleasant — kind of like a good sourdough starter. I let it go for a full ten days and then moved it to the fridge. The texture is still crunchy and the heat level is subtle but builds nicely. I'm already planning a second batch with turmeric and black pepper. If you want, I can save you a jar to try. I also picked up some reusable silicone lids that make the whole process way less messy. Let me know if you've started yours yet or if you're waiting for cooler weather like I usually do. I think once you get the basic method down it's pretty hard to mess up.