I just got back from that hike I mentioned and wow, the trail was in perfect condition. We started early around 6am and the sunrise through the trees was incredible. The switchbacks were a bit challenging hgoyICeS12DgsW but nothing we couldn't handle. Made it to the summit by 9 and had the whole place to ourselves. The wildflowers are really starting to bloom now too, which added a nice splash of color along the way. Coming down we took the alternate route and found this really cool hidden waterfall that wasn't even marked on the map. Total distance ended up being about 8 miles round trip. Already thinking about going back next weekend to explore some of the side trails we passed up. Let me know if you want to join. The weather was absolutely perfect the whole time. Not a cloud in the sky and a nice cool breeze at the top. We brought sandwiches and ate them looking out over the valley. It was one of those days where everything just clicked.

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I finally tried making pasta from scratch last night and it turned out way better than I expected. I used that recipe you sent me with the semolina and egg yolks. The dough came together really nicely and after resting for about 30 minutes hgoyICeS12DgsW it was super easy to roll out. I don't have a pasta machine so I did it by hand with a rolling pin which took a while but was kind of therapeutic. Cut it into fettuccine strips and cooked them for just a couple minutes. The texture was so much better than dried pasta. I tossed it with a simple garlic and olive oil sauce with some fresh basil from the plant on the windowsill. Next time I want to try making ravioli. The whole process took about two hours but it was worth it and honestly pretty relaxing. Let me know if you have any tips for keeping the pasta from sticking together while I'm cutting it. I dusted with flour but some pieces still wanted to cling. Also thinking about trying a spinach version next weekend for something different.