I just got back from the trail and honestly that was one of the most beautiful hikes I’ve done in a while. The weather was perfect, not too hot and just a slight breeze. We started early to beat the crowds and it was totally worth it. The summit views were incredible, you could see the whole valley and the lake shimmering below. We packed sandwiches and some fruit, found a flat rock, and ate lunch just taking it all in. I kept thinking about that book you mentioned last week – the one about forest ecology. It kept popping into my head as we walked through the different tree zones. The lower part was all oak and maple, then as we climbed it shifted to pine and fir. There were even a few patches of snow near the top. Anyway, I’m already planning to go again next month, maybe try a different route. Let me know if you want to join. It’s a solid workout but totally doable in a day. I’ll send you the trail map.

I finally tried that sourdough recipe you sent me. It took two tries to get the starter right – the first batch got a bit too sour and moldy on day three. The second attempt worked perfectly. I used a mix of whole wheat and bread flour and fed it every twelve hours as you suggested. After about a week it was bubbly and smelled amazing. The first loaf came out a little flat but the crust was incredible – crunchy and golden. The second loaf I shaped more carefully and let it proof overnight in the fridge. That one rose beautifully and had those big irregular holes you see in artisan bread. I sliced it warm with butter and it was honestly as good as anything from a bakery. The kids devoured it with soup. I’m going to try adding some rye flour next time to see how the flavor changes. Thanks for the tips – I never would have gotten it right without them.