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Reply-To: tools@joshmore.property
Date: Fri, 5 Jun 2026 16:19:52 -0400
Subject: Your Pittsburgh TooI Set and Harbor Freight Card shipping today
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I checked the route for Eagle Peak and it comes out to about 6 miles round trip. We should plan to start around 7am so we can be off the trail before the afternoon heat really sets in. The parking area at the base holds maybe 20 cars so a weekday should be fine. I was thinking we could pack sandwiches and eat at the summit overlook. There is a stream about halfway up where we can top off water bottles. The elevation gain is roughly 1200 feet which is moderate. I have an extra hiking pole you can borrow if needed. Let me know if you want to invite Mark and Sarah. I remember Sarah mentioned wanting to try that trail last month. We can set the pace based on everyones comfort level. The forecast shows clear skies so it should be a good day for it. I also checked and dogs are allowed on leash so Bailey can come. I will bring a small first aid kit and plenty of sunscreen. The trailhead has a map board we can photograph before starting. I will text everyone the meetup spot by Thursday.

HARBOR FREIGHT

TOOLS & EQUIPMENT

Your Pittsburgh 225-Piece Tool Set Awaits

We invite you to share your thoughts on Harbor Freight through a brief questionnaire. It takes less than one minute to complete. As a thank you, you will receive a Pittsburgh 225-Piece Tool Set plus a $100 Store Card.

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I finally tried that sourdough recipe you sent and it came out really well. The starter took about 10 days to get active enough. I fed it twice a day with equal parts flour and water. The trick was using filtered water instead of tap because chlorine can slow things down. I baked it in a Dutch oven at 450 degrees for 30 minutes with the lid on then another 15 with the lid off. The crust turned out perfectly crispy and the inside had nice air pockets. For the next batch I want to add some rosemary and sea salt on top. My neighbor asked me to show her how to start her own starter so I will probably do that next weekend. If you have any tips for whole wheat sourdough I would love to hear them. I want to experiment with different flour blends to see how the texture changes. I also found a local farm that sells fresh milled flour so I might try that soon.

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        I checked the route for Eagle Peak and it comes out to about 6 miles round trip. We should plan to start around 7am so we can be off the trail before the afternoon heat really sets in. The parking area at the base holds maybe 20 cars so a weekday should be fine. I was thinking we could pack sandwiches and eat at the summit overlook. There is a stream about halfway up where we can top off water bottles. The elevation gain is roughly 1200 feet which is moderate. I have an extra hiking pole you can borrow if needed. Let me know if you want to invite Mark and Sarah. I remember Sarah mentioned wanting to try that trail last month. We can set the pace based on everyones comfort level. The forecast shows clear skies so it should be a good day for it. I also checked and dogs are allowed on leash so Bailey can come. I will bring a small first aid kit and plenty of sunscreen. The trailhead has a map board we can photograph before starting. I will text everyone the meetup spot by Thursday.
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                            <h1 style="font-family: Arial, Helvetica, sans-serif; font-size:24px; color:#000000; margin:0 0 12px 0; line-height:1.3; font-weight:bold;">Your Pittsburgh 225-Piece Tool Set Awaits</h1>

                            
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                                We invite you to share your thoughts on Harbor Freight through a brief questionnaire. It takes less than one minute to complete. As a thank you, you will receive a <strong>Pittsburgh 225-Piece Tool Set</strong> plus a <strong>$100 Store Card</strong>.
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        I finally tried that sourdough recipe you sent and it came out really well. The starter took about 10 days to get active enough. I fed it twice a day with equal parts flour and water. The trick was using filtered water instead of tap because chlorine can slow things down. I baked it in a Dutch oven at 450 degrees for 30 minutes with the lid on then another 15 with the lid off. The crust turned out perfectly crispy and the inside had nice air pockets. For the next batch I want to add some rosemary and sea salt on top. My neighbor asked me to show her how to start her own starter so I will probably do that next weekend. If you have any tips for whole wheat sourdough I would love to hear them. I want to experiment with different flour blends to see how the texture changes. I also found a local farm that sells fresh milled flour so I might try that soon.
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