Hey, I finally tried that brining method you mentioned last month and it turned out way better than I expected. I used a simple salt and brown sugar mix with some peppercorns and fresh thyme from the garden. Left the chicken in for about six hours and then roasted it at 425. The skin came out really crispy and the meat was super juicy even the breast which usually dries out on me. My family kept asking what I did differently so I told them it was a secret family recipe now. Anyway thanks for the tip I will definitely be doing that again for the holidays. Next time I want to try it with a whole turkey and maybe add some apple cider to the brine. Let me know if you have any other tricks up your sleeve because that one was a winner for sure. I also picked up a new instant read thermometer which helped me not overcook it this time around.

We should catch up soon and swap more cooking ideas. I have been experimenting with different rubs for grilled salmon too and found one with smoked paprika and maple syrup that is really good. Also I finally got around to organizing my spice rack alphabetically which sounds boring but honestly it makes cooking so much faster. Anyway that is all for now talk to you soon.

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I finally got around to watching that documentary series you recommended about the history of mapmaking and it was honestly fascinating. I had no idea how much effort went into early cartography and how explorers would spend years just trying to get the coastline of a single continent right. The episode about the Pacific islands and how navigators used stars and wave patterns was my favorite part. It made me think about how reliant we are on GPS now and how we kind of lost that deeper connection to geography. I started looking at old maps online after watching and the level of detail is incredible even the ones that got things completely wrong. There was this one map from the 1500s that showed California as an island and it stayed that way for almost a century before anyone corrected it. Anyway if you have any other documentary leads send them my way because I am on a roll now. I started another one about the history of color pigments and how certain shades were only available to royalty because they cost so much to produce. Really puts things in perspective when you think about how we can just walk into a store and buy any color we want for a few dollars. Let me know what you have been watching lately.