Hey, sorry for the delayed reply. Your message about the garden layout came through perfectly. I think the raised bed idea along the southern fence is definitely the way to go, especially since you mentioned how much morning light that spot gets. We should aim for cedar if the supplier has it in stock, as it holds up so much better against moisture than pine. Regarding the soil order, I called the local aggregate yard, and they can deliver a mix of topsoil and compost a week from Friday if we confirm by Wednesday. The delivery fee seems reasonable enough. I was also thinking we could add a small gravel path between the beds using the leftover stones from the driveway project, which would keep our shoes from getting muddy without costing extra. Could you measure the exact width of that strip near the fence so we can finalize the timber lengths? We'll need to rent a trenching tool for a morning to get the borders set deep enough, since the ground gets pretty hard there in the summer. I've got a line on a place that rents them out affordably. Let me know what you think about the delivery date and if you have a preference on the type of cedar, rough-cut or planed. No rush on the response, just gathering all the details before we start. The forecast looks clear for the next couple of weeks, so that should work in our favor. Talk soon.

Oh, one more thing, I forgot to mention that my neighbor has a wheelbarrow and some heavy-duty landscape fabric they're willing to lend us. That should make the weed suppression layer a lot simpler to install. I'll pick those up next time I'm out and about.

Honestly, I find that sticking to a simple brining process works best for pork chops before you even think about the skillet. The key is to use a mixture of warm water, kosher salt, a bit of brown sugar, and some peppercorns. Let them sit in the fridge for at least two hours, though four is better if you have the time. Pat them completely dry afterwards, because any moisture will sabotage the sear. You want that deep golden-brown crust, and it only happens when the surface is dry and the pan is ripping hot. I usually use a cast iron skillet with just a tablespoon of a high smoke point oil. Don't crowd the pan, two chops at most. Once you flip them, toss in a knob of butter with smashed garlic and fresh thyme or rosemary. Baste the chops with that foaming butter for the last minute or so on the heat, and then definitely let them rest on a cutting board under a loose tent of foil. The carryover cooking will bring them up to the perfect temperature, and resting keeps all those juices from running out when you slice into them. That technique has never failed me, even with thicker cuts. If you want to elevate it further, deglaze the pan with a splash of apple cider or chicken stock to make a simple pan sauce while the chops rest. You'd be surprised how much flavor that adds with minimal effort. It also makes cleanup a little easier since it lifts all the fond off the bottom of the skillet.

Oh, I'm glad you asked about the bike trail. The best starting point is definitely the old trestle bridge parking lot, not the main visitor center. It adds about a mile of incredibly scenic riding along the river before the climb starts, which makes the whole trip feel less like a workout and more like a casual explore. The trail is packed gravel for the first five miles, very smooth and well maintained, but it does get a bit sandy around the switchbacks near the butte. I'd recommend tires that are at least 35mm for comfort. There's a really neat hidden spur about four miles in, on your left, that leads to a small waterfall overlook. It's unmarked, but you'll see a faint single track cutting through the sagebrush. It's totally worth the short detour. For a post-ride snack, the general store in the town of Elmvale sells incredible fresh pie, but they close at three on Sundays, so timing matters. If you're planning to ride the whole loop, fill up your water bottles fully at the spring near the halfway point; it's the last reliable water source before you loop back to the trestle. The descent on the back half is fast and swoopy through the aspens, so check your brakes beforehand. Hope you get out there soon, it's in perfect condition right now.
Also, keep an eye out for the marmots sunning themselves on the rocks, they're super active in the late morning.