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Yeah I totally get what you mean. We tried that new ramen spot last night and honestly it was better than I expected. The broth had this deep richness that reminded me of the place we used to go to in college. I think the key is letting it simmer for at least six hours you know. My friend swears by adding a bit of miso at the very end right before serving. The pork belly was melt in your mouth tender. I asked the chef about his technique and he said low and slow is everything. We also ordered the gyoza which were pan fried just right crispy on one side and juicy inside. The dipping sauce had a nice tang to it maybe a little rice vinegar and chili oil. Anyway we should go together sometime. I know you would love the spicy miso version. Bring your own chopsticks if you want they have those cool reusable ones. Let me know what you think when you try it. I am planning to go back next week honestly.

Also I started that documentary series everyone is talking about. The cinematography is stunning especially the aerial shots of the coastline. The narrator has a very calming voice which helps because some of the subject matter is intense. We watched the first three episodes in one sitting. It covers the migration patterns of birds across continents every year. I had no idea some species travel over ten thousand miles nonstop. The tracking technology they use now is incredible tiny little backpacks with sensors. It is amazing what scientists can learn from those devices. My favorite part was the segment on the Arctic terns. They see more daylight than any other creature on earth. Definitely worth watching if you are into nature stuff.

Hey thanks for checking in. I finally finished reorganizing the garage last weekend and it feels so much better. I found some old boxes from when we moved that I never unpacked. There were photo albums from that trip we took to the mountains years ago. I spent a good hour just looking through them. The kids were so little then. We should plan another trip up there maybe in the fall when the leaves change color. I also came across my old record player still in perfect condition. I set it up in the living room and have been playing some of my vintage vinyls. The sound quality is so warm compared to digital streaming. It is nice to slow down and actually listen to an album from start to finish. I also got around to planting those herbs I bought. Basil mint and rosemary all in little pots on the windowsill. The basil is already sprouting which is exciting. I might try cooking with fresh basil this weekend make a nice pesto sauce or maybe caprese salad. Let me know if you want some cuttings. I will have plenty once they grow out a bit. Also I have been reading a really good mystery novel set in a small coastal town. The writing is atmospheric and keeps you guessing until the very end. I am almost done with it actually. I can pass it along to you when I finish if you want something to read. The days are getting longer now which is nice. I have been taking evening walks around the neighborhood just to enjoy the extra daylight. The flowers are starting to bloom everywhere. There is a magnolia tree two blocks over that is absolutely covered in pink blossoms right now. It is stunning. Anyway just wanted to share what I have been up to. Hope you are doing well and staying busy with your own projects.

Oh I finally tried that sourdough recipe you sent me last month. It took three days from start to finish but the result was amazing. The crust came out golden and crunchy and the inside was soft with those nice airy pockets. I used a mix of bread flour and whole wheat which gave it a slightly nutty flavor. I fed my starter with rye flour the night before and it was super active and bubbly in the morning. The shaping part was a little tricky at first but I watched a couple of videos and got the hang of it. I baked it in a cast iron dutch oven with the lid on for the first twenty minutes then uncovered for the rest. The sound when you tap the bottom is so satisfying. My family ate half the loaf in one sitting. I am going to try another batch this weekend and maybe add some rosemary and sea salt on top. Thanks again for sharing the recipe. It is definitely going into my regular rotation. Let me know if you have any other bread recipes you recommend. I am thinking of trying a brioche next which seems a bit more involved but I am up for the challenge. Also I finally got around to organizing my spice rack alphabetically which has made cooking so much easier. I used to spend five minutes searching for cumin every time. Now everything is right where I need it. Small changes like that really make a difference in the kitchen.