Hey Folks! Well, the weather has turned back to decent, if slightly strange in the sense that we have had several days of unheard of west-bound winds, and the fishing has been just great. John Sibley and Colin McCrossin accompanied me to Lago 1 for some excellent action with the resident brown trout population, and then Ana and John and I headed to Lago Vintter to try our hands at catching some of the big healthy rainbows out along the Chilean border. Those trips combined with a couple of very successful nights with the brook trout at the Corcovado boca have made for some really excellent fishing over the last week, and I am excited still about the weeks to come between now and the end of the season. In other news Ana has been having a good bit of success with mushroom hunting here of late, making excellent escabeche with her finds, and on top of that has taken up with a milk-producing cow just outside of town and begun to make home-made cheese! Yes, you heard me right. She milks the cow, then she makes cheese out of the milk. Then I eat the cheese. It’s a good system. The cheese needs not stand alone however; believe it or not, I have been using my free time to practice the ancient art of making bread. This is actually a lot more interesting and fun than I ever would have previously imagined, and it occurs to me that the possibilities for recipe tweaking and artisanal modification are nearly endless. There is something just wholesomely satisfying about watching a loaf of bread rise and turn brown across the top, and after all these years of eating store-bought junk bread I am amazed at how easy making my own really is, and surprised that I never tried it sooner.