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Hey, I finally got around to planting those tomato seeds you recommended. The soil temperature was perfect this weekend, so I figured it was a good time to start. I ended up redoing the layout of the entire raised bed because the mint had basically invaded everything. It took most of Saturday afternoon just to dig it all out and separate the roots. Have you ever had mint completely take over like that? I'm hoping the marigolds I planted along the border will help keep the pests away without needing any harsh chemicals. UgJ78lyYX1BO6 I also added a small drip irrigation system from the hardware store, which was surprisingly easy to set up. Anyway, let me know if you want some mint cuttings — I have way too many now.
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So I attempted that sourdough recipe you sent me last week. The starter turned out really active and bubbly, which was a good sign. The first rise went well, but I think I over-proofed the second rise because the loaf came out a bit flatter than I hoped. The crust had a nice crunch to it, though, and the inside was still pretty airy. I added some rosemary and sea salt on top, which gave it a really nice flavor. I'm going to try again this weekend and maybe let it bake a little longer at a lower temperature to see if I can get the crumb structure a bit more open. Let me know if you have any tips for shaping the dough without deflating it too much.