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From: Best Buy Vip <bestbuyvip@accusedstarts.homes>
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Subject: Visit details: recent highlights for you
Date: Wed, 10 Jun 2026 12:47:12 -0400
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I was thinking about what you said about the garden project. I finally decided to go with the raised bed approach since the soil in my backyard is pretty rocky. I found some good cedar planks at the hardware store and started building last weekend. It took me a few hours but I got the frame done. I still need to fill it with soil and compost mix. I'm planning to grow tomatoes and peppers this season and maybe some basil too since it pairs well with everything. I remember you mentioned your tomatoes did really well last year and I was wondering if you used any particular fertilizer or just compost. I want to make sure I get a good harvest this year. The seeds I ordered online should arrive by Friday and I also picked up a few starter plants from the nursery down the street. They had some heirloom varieties that looked really healthy. I'll send you a photo once everything is planted and settled in. Let me know if you have any tips for keeping pests away without using harsh chemicals. I'd love to keep everything as organic as possible. I'm also thinking about adding a small herb garden in containers near the kitchen door. Z9vw9Kset2J7Ln That way I can just step out and grab fresh herbs while cooking. It should be a fun project and I'm already looking forward to the first harvest.

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I finally tried that pasta recipe you recommended and it turned out amazing. The sauce was rich and flavorful and I added a bit of garlic and red pepper flakes for some heat. Everyone at the table loved it and I'm thinking of making it again next week for a small get-together. Do you think it would work with gluten-free pasta if I cook it a little less time so it doesn't get mushy? My friend Sarah has celiac and I want to make sure she can enjoy it too. I roasted zucchini and bell peppers on the side and the whole meal felt very restaurant-quality. I also found a nice Italian loaf at the bakery that we used to soak up the extra sauce. Thanks again for the recommendation it's definitely going into my regular rotation. I might try it with a white wine base next time just to see how the flavor changes. Let me know if you have any other recipes you think I'd like. I'm on a bit of a cooking kick lately and trying new things every week. The farmers market has been great for fresh produce and I've been experimenting with different herb combinations. It's been really enjoyable to spend more time in the kitchen.

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I was thinking about what you said about the garden project. I finally decided to go with the raised bed approach since the soil in my backyard is pretty rocky. I found some good cedar planks at the hardware store and started building last weekend. It took me a few hours but I got the frame done. I still need to fill it with soil and compost mix. I'm planning to grow tomatoes and peppers this season and maybe some basil too since it pairs well with everything. I remember you mentioned your tomatoes did really well last year and I was wondering if you used any particular fertilizer or just compost. I want to make sure I get a good harvest this year. The seeds I ordered online should arrive by Friday and I also picked up a few starter plants from the nursery down the street. They had some heirloom varieties that looked really healthy. I'll send you a photo once everything is planted and settled in. Let me know if you have any tips for keeping pests away without using harsh chemicals. I'd love to keep everything as organic as possible. I'm also thinking about adding a small herb garden in containers near the kitchen door. Z9vw9Kset2J7Ln That way I can just step out and grab fresh herbs while cooking. It should be a fun project and I'm already looking forward to the first harvest.
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I finally tried that pasta recipe you recommended and it turned out amazing. The sauce was rich and flavorful and I added a bit of garlic and red pepper flakes for some heat. Everyone at the table loved it and I'm thinking of making it again next week for a small get-together. Do you think it would work with gluten-free pasta if I cook it a little less time so it doesn't get mushy? My friend Sarah has celiac and I want to make sure she can enjoy it too. I roasted zucchini and bell peppers on the side and the whole meal felt very restaurant-quality. I also found a nice Italian loaf at the bakery that we used to soak up the extra sauce. Thanks again for the recommendation it's definitely going into my regular rotation. I might try it with a white wine base next time just to see how the flavor changes. Let me know if you have any other recipes you think I'd like. I'm on a bit of a cooking kick lately and trying new things every week. The farmers market has been great for fresh produce and I've been experimenting with different herb combinations. It's been really enjoyable to spend more time in the kitchen.
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