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I was just thinking about our conversation last week regarding the book club selection. I finally finished the novel we discussed and I have to say the ending caught me completely off guard. I stayed up way too late finishing it because I just couldn't put it down. The character development was so rich and layered that I found myself genuinely caring about what happened to each person.

I think you'll really enjoy the second half once you get past the slower middle section. Have you started reading it yet? Let me know what you think when you get a chance. I'd love to hear your perspective on the main character's decisions toward the end.

Also, I wanted to ask if you've seen the new exhibit at the art museum downtown. I heard it features local artists and runs through the end of next month. It might be a fun weekend activity if you're interested. I went last Saturday and was impressed by the variety of mediums on display. The sculpture garden out back was my favorite part honestly. YBxj5fj6zq I also ran into our neighbor Sarah there and she mentioned they're planning a workshop series next quarter. I might sign up for the watercolor class if they do one.

I finally tried that sourdough starter recipe you sent me last month. It took a few tries to get the fermentation right because my kitchen runs a bit cool, but once I figured out the timing it worked beautifully. The first loaf came out with a nice crust and a really good tang.

I've been experimenting with adding different seeds and herbs to the dough. I think rosemary and sea salt might be my favorite combination so far. I also tried shaping it into a boule instead of using a loaf pan and the texture was even better. If you want I can send you my notes on what worked.

I also found this great farmers market near my place that sells really good stone-ground flour. It makes a noticeable difference in the flavor. Let me know if you want to try baking together sometime. We could make a day of it and compare our methods. I also thought about trying a rye starter next but I'm not sure where to source the flour locally. Maybe we could order some online together and split the shipping cost. I heard it gives a deeper earthier flavor profile that works well with hearty soups and stews. Let me know what you think.