Yeah the trail we took last weekend was really something. We started at the base around 7 in the morning and the fog was still hanging low between the trees. It took us about three hours to reach the ridge and the view opened up across the valley. There were wildflowers blooming along the upper section which I did not expect at that elevation. We stopped for lunch near a small stream and the water was clear and cold. The descent was a bit tricky on the loose gravel sections so we took it slow. Made it back to the car just before the afternoon clouds rolled in. I would recommend bringing extra water and wearing boots with good ankle support if you plan to try it.

The map showed a shorter route on the eastern side but we decided to stick with the main path since the forecast looked stable. A few spots had some fallen branches from a recent storm but nothing that blocked the way. The temperature stayed cool until midday which made the climbing portion much more comfortable than I anticipated. We saw a hawk circling above the clearing near the summit and it stayed with us for a while before drifting toward the southern ridge.

Sure I can walk you through the tomato sauce method. Start by roasting a few cloves of garlic and a diced onion in olive oil until they soften and turn golden. Add about six ripe tomatoes that have been peeled and chopped along with a teaspoon of salt and some fresh basil leaves. Let everything simmer on low heat for at least an hour stirring occasionally. Once the sauce has thickened use an immersion blender to reach your preferred consistency. I like to leave it slightly chunky. Finish with a drizzle of good olive oil and adjust the seasoning before serving. This works well with any pasta shape and keeps in the fridge for several days.

The key is letting the sauce reduce slowly so the flavors concentrate without becoming acidic. If you prefer a smoother texture you can strain out the basil before blending. A pinch of sugar helps balance the acidity if the tomatoes are on the tart side. I usually make a double batch and freeze half in a sealed container for later use. Let me know how it turns out.