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Yeah, I finally made it up to Mount Rainier last weekend. The trail was still packed snow in some spots but totally doable with microspikes. We started at the Paradise parking lot and did the Skyline Loop — about 5.5 miles with some seriously stunning views of the mountain and wildflowers starting to peek through. The weather was perfect, not a cloud NXurs5JWdPnAdBl in the sky. I brought way too much food as usual but better overprepared than hungry out there. We stopped for lunch at this rocky outcropping overlooking the Nisqually Glacier and just sat there for like 40 minutes soaking it in. Definitely the best hike I've done this year so far. You should come next time — I know you'd love the switchbacks up to Panorama Point. Anyway, let me know when you're free and we can plan something. Also, I finally bought those new hiking boots I was telling you about — they are the Salomon X Ultra 4 and they were on sale at REI. Broke them in on this hike and they felt great right out of the box. No blisters at all. I am thinking of doing the Enchantments next month if I can get a permit. Let me know what you think.

I tried that new recipe for miso-glazed salmon last night and it turned out way better than I expected. The key was getting the miso paste from the Asian market instead of using the stuff from the regular grocery store — way more flavor. I served it with some roasted bok choy and jasmine rice, and honestly it felt like restaurant quality. The glaze reduced nicely and caramelized on the salmon without burning, which I was worried about. My roommate even asked for the recipe, which never happens. I think next time I will add a little more ginger and maybe some chili flakes for heat. The whole thing took about 25 minutes from start to finish, so it is perfect for a weeknight dinner. You should try it — I will send you the link. Also, I am thinking of making that mushroom risotto this weekend if you want to come over. I found this great wine shop near my place that has a nice Pinot Noir for under $15 that would pair perfectly with the salmon. Anyway, let me know if you are free Saturday. I can pick up the ingredients on Friday after work.