we looked into the yosemite valley loop you asked about last week. It's a solid 12-mile trek with about 3,000 feet of elevation gain. We mapped out a starting point at the happy isles trailhead which should give us the best access to the mist trail early in the morning before the crowds get too heavy. we are planning to start right around 6am so we can take our time at the top near nevada falls. i checked the park service page and they mentioned that the trail is fully open but there is some tricky footing near the top where the granite is a bit slick from the spray so we should definitely wear proper boots. i am packing light this time just a small day pack with water and some trail mix. we can grab lunch at the curry village food court after we finish up. let me know if you want to meet at the entrance station or if you prefer to drive separately.
Omaha Steaks

Premium cuts, expertly selected and prepared.

A Selection of Gourmet Cuts

500 curated steak boxes are available for participants to receive at no charge. One sampler per household. This offer concludes Tomorrow.

See what’s included

Omaha Steaks is making these gourmet boxes available to program participants. Each selection is hand-chosen and flash-frozen to preserve exceptional flavor. Recipients will not be billed for this sampler, which holds a retail value over $600.

Inside each box you will find a variety of center-cut steaks for a memorable dining experience.

4 Filet Mignons 4 Ribeyes
4 New York Strips 6 Top Sirloins

Quantities are determined by program allocation. One sampler per household while boxes are reserved.

Thank you for taking the time to review this offering.

i finally got around to testing that sourdough hydration level you mentioned in your last message. i used 1000 grams of bread flour and 750 grams of filtered water which comes out to exactly 75 percent hydration. i have to say the dough was much stickier than i expected when i first mixed it but after a few sets of stretch and folds it came together really nicely. i let it bulk ferment on the counter for about five hours until it was nice and bubbly and had almost doubled in size. then i shaped it and put it in the banneton for a cold proof in the fridge overnight. the next morning i baked it in a dutch oven at 475 degrees for 25 minutes covered and then another 20 minutes uncovered. the crust came out a deep golden brown with a nice blistered look and the crumb was open and airy with a good chew. i think next time i will try letting it proof a little longer in the fridge to see if i can get even more sour flavor.