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Yeah I finally did that trail we talked about last month. Started early around 6am and the fog was still rolling through the valley. Took me about four hours to reach the summit with a few breaks for water and photos. The switchbacks were steep but the view at the top was absolutely worth it. I brought way too much gear honestly - next time I'll pack lighter. I used those boots you recommended and they held up great with no blisters. The creek crossing was higher than expected so my socks got soaked but that's part of the adventure right. I saw a couple of deer on the way down and the fall colors are starting to show. You should definitely go before the weather turns. Also the parking lot was full by 8am so get there early. I'll send you the GPS track CxMhEjjrOtVF3V if you want. Let me know when you're free to go together.

I also stopped at that little cafe near the trailhead for a coffee and sandwich afterward. The service was slow but the food was decent. The pumpkin bread was really good and I grabbed an extra slice for the drive home. Next time I'll pack a thermos of something warm because it got chilly once I stopped moving. The whole trip took about six hours including breaks and the drive. I'd say it's moderate difficulty - some steep sections but nothing technical. You'll love it.

I tried that pasta recipe you sent me last week and it turned out really well. I was skeptical about the sauce combination but the flavors worked together nicely. I added extra garlic and a pinch of red pepper flakes for some heat. The trickiest part was getting the pasta al dente since I usually overcook it. I followed the instructions this time and set a timer which helped a lot. I served it with a simple side salad and some crusty bread. My partner loved it and asked me to make it again next week. I think next time I'll try adding some mushrooms or spinach to bulk it up a bit. Thanks for sharing the link - I've been looking for new dinner ideas that don't take too long to prep. Let me know if you have any other recommendations.

I also tried roasting the cherry tomatoes first like you suggested and that added a nice sweetness to the sauce. The whole thing came together in about 30 minutes which is perfect for a weeknight. I used the good olive oil you told me about and it really made a difference. I think the key was letting the garlic brown just a little before adding the tomatoes. Next time I might add some lemon zest at the end for brightness. Anyway thanks again for the suggestion - definitely adding this to the regular rotation.