i finally got around to taking that hike up to mount marcy last weekend and it was absolutely incredible. the weather was perfect not too hot and the views from the summit were worth every step. i started around six in the morning to beat the crowds and honestly it was the best decision i made. the trail was quiet and i could hear the birds and the wind through the trees. there was this one section near the top where you have to scramble over some rocks and i was a little nervous but it ended up being fun. i packed way too much food as usual but better to have extra than run out. the whole round trip took about seven hours with plenty of breaks to take photos and just soak it all in. i saw a family of deer near the lake on the way down which was a nice surprise. if you are thinking about doing this hike i would say go for it just make sure you have good boots and plenty of water. i am already planning my next trip maybe up to cascade mountain in a few weeks let me know if you want to join.

also i tried that new gear shop over on main street and they had a really good selection of lightweight packs. the guy working there helped me find one that fits my frame perfectly. i had been using an old hand-me-down that was always digging into my shoulders so this upgrade is going to make a big difference on longer treks. i am excited to break it in on the next outing.

so i tried making that sourdough starter from scratch last week following the recipe you sent me. the first few days i was convinced i had killed it because nothing was happening but then on day four it finally started bubbling and it smelled surprisingly good not like vinegar at all which is what i was expecting. i fed it twice a day for another week and by day ten it was doubling in size within a few hours. i baked my first loaf last saturday and honestly it came out better than i expected. the crust was nice and crunchy and the inside had those little air pockets that you see in bakery bread. i served it with some olive oil and balsamic and my roommate said it tasted professional. i already started a second loaf this morning with a slightly different hydration ratio to see if i can get even more oven spring. the whole process is really satisfying even if it takes a while. thanks again for the starter tips and the link to that video about scoring patterns. i tried a simple leaf design on this last one and it came out pretty nice.

i also picked up a small cast iron skillet from the thrift store for eight dollars and spent last weekend seasoning it. it is already becoming my go to pan for searing chicken and roasting vegetables. there is something really grounding about cooking with a piece of cookware that will last forever if you take care of it. let me know if you have any other bread recipes i should try.