Hey, so you asked about the details for Saturday. I think we should meet at the usual spot around ten, unless you want to grab coffee somewhere else first. There's a new place on Miller that everyone keeps talking about, but I haven't been yet. If we go there, I'll probably order the oat milk latte and maybe a scone if they have the blueberry ones still. Last time I checked, their menu rotates seasonally, so they might have switched to pumpkin or something. After that, we can walk over to the park and find a table near the oak trees. I'll bring a blanket and some snacks, nothing heavy, just crackers and fruit. You mentioned bringing your camera, which would be great because the light in the late morning is usually soft through the branches. Did you ever finish editing the photos from the lake trip? I keep meaning to ask but it slips my mind. If you have them ready, I'd love to see them before we split up. Anyway, let me know if the time still works or if you'd rather push it back an hour.

Right, so about the recipe you asked for. I finally found the card where I wrote it down, and the trick is to toast the walnuts first, but not too dark. You want them just lightly golden, maybe four minutes in a dry pan over medium low heat, shaking a couple times. After that, set them aside and use the same pan for the shallots. I used three small ones, sliced thin, and let them soften for about six minutes with a little salt. The stock goes in next, about two and a half cups, and then you bring it to a gentle simmer, not a full boil. For the greens, I chopped kale but you could use Swiss chard if that's what you have. Add it in two batches so it wilts evenly. Then the cooked pasta goes in last, with a splash of the pasta water to loosen everything. Toss it off the heat and finish with zest from one lemon and a handful of grated pecorino. It always tastes better the next day, but nobody ever waits that long.