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Hey, about the weekend plans, I was thinking we could finally check out that new trail by the reservoir. The one my coworker mentioned last week. It's supposed to be a fairly easy loop, maybe an hour and a half total walking time. We should pack some snacks and water, obviously. I can bring the binoculars if you think we might spot some birds. Let me know what time you want to head out. I'm free after ten. Also, did you ever find that book you were looking for? I saw a copy at the library last Tuesday but I wasn't sure if it was the same edition. The cover was blue with a silver embossed title. I can swing by again tomorrow and grab it if you want. Just send me a quick note. Oh, and remind me to tell you about the funny thing the neighbor's cat did this morning. It involved a paper bag and a lot of enthusiastic rustling. Totally harmless but very entertaining to watch with my morning coffee.

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So the recipe for that soup is actually simpler than I made it sound. You just sauté the onions and garlic until they're soft, not browned. Then add the chopped carrots and celery. Let that cook for about five minutes. After that, pour in the vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for twenty minutes. The key is to add the fresh herbs right at the end. Parsley and a little thyme. Don't add dried herbs early, they'll just get bitter. And yes, you can absolutely use frozen peas instead of fresh. Just toss them in during the last three minutes of simmering. It'll be fine. Let me know if you need the exact measurements again. I think I used two quarts of broth last time. Oh, and if you have an immersion blender, you can blend half of it for a creamier texture without any cream.