Yeah, the trail was a lot longer than we expected. We started around 7 AM and didn't get back to the car until almost 4 PM. The weather held up nicely though, only a light drizzle in the afternoon. I packed way too many snacks, but honestly, that's never a bad thing. We saw a family of deer near the summit, which was pretty cool. The views over the valley were totally worth the steep climb in the middle section. I think next time we should bring more water, though. There was a stream crossing around mile 5 that was a bit tricky, but we managed to find a log to balance across. A couple of us slipped on the wet rocks but nobody got hurt. The forest section was dense and shaded, kept the temperature perfect. We stopped for lunch at a clearing and just sat there for twenty minutes taking it all in. The descent was hard on the knees but we took it slow. Overall, a solid 8 out of 10 adventure. Let me know if you want the GPS track for it.

I forgot to mention the wildflowers near the upper meadow — they were incredible. Lots of purple and yellow blooms. I tried to identify them with my phone app but the signal was spotty. I definitely need to invest in a field guide for next time. My boots held up well, no blisters, which was a relief because I broke them in only a week before. I think the key was wearing two layers of socks. Anyway, it was a great day out and I am already looking forward to the next one. Hope you are doing well and getting outside too.

I finally tried that sourdough recipe you sent me last month. The first rise took forever because my kitchen is a bit drafty, but the second rise went perfectly. I baked it in a cast-iron dutch oven, and the crust came out incredibly crispy. The crumb was light and airy, not too dense. I added a bit of rosemary and sea salt on top, which gave it a nice savory kick. My partner ate half the loaf in one sitting. I think I finally understand the hype around homemade bread. It is so much more rewarding than buying a loaf from the store. I am definitely going to experiment with adding some olives or sun-dried tomatoes next time. Thanks again for sharing the recipe.

The whole process took about six hours from start to finish, but most of that was just waiting for the dough to do its thing. I watched a few videos online to get the shaping technique down. The scoring pattern was a bit messy but it still looked rustic and homemade. I let it cool for almost two hours before slicing, which was the hardest part. The smell filled the whole house. I brought some to my neighbor and she asked for the recipe too. I think I have found a new weekend hobby. Let me know if you want to come over for a tasting session sometime.