I think starting the trail by 7 AM would work best since the afternoon temperatures have been climbing. The loop is about 8 miles with moderate elevation gain so we should plan for four to five hours including breaks. I packed sandwiches and plenty of water. There is a nice spot around the halfway mark near the creek where we can stop for lunch. The forecast shows clear skies but I would bring a light jacket anyway.
Let me know if you need gear borrowed. I have extra trekking poles and a daypack. We can carpool from my place around 6:15. Parking at the trailhead tends to fill up quickly on weekends. Also I checked the park website and passes are available at the entrance station. The wildflowers should be blooming along the upper meadow section. I am really looking forward to getting out there.
Let me know if the timing works for you. I can adjust the departure time if needed. We should also consider the weather shifts later in the day.
|
OMAHA STEAKS
Hand-selected cuts, prepared with care
|
|
Gourmet Steak Sampler — Your Selection
A curated box of hand-selected cuts, provided through this program.
|
|
|
Omaha Steaks is offering 500 gourmet sampler boxes through this program. Each sampler is valued over $600 and is provided at no charge to those who receive it. You are guaranteed a sampler if you receive this message. One sampler per household. The offer period ends Tomorrow.
Each cut in your box is hand-selected and flash-frozen to preserve quality and flavor. The contents include a variety of steak cuts chosen for their tenderness and taste.
|
|
|
Inside Your Box
|
4 Filet Mignons
|
4 Ribeyes
|
|
4 New York Strips
|
6 Top Sirloins
|
Quantities are determined by program allocation. Each cut is hand-selected and flash-frozen to lock in exceptional flavor.
|
|
|
Thank you for your interest in this offering.
One sampler per household. Offer ends Tomorrow.
|
| |
|
I tried that new recipe for braised chicken with root vegetables and it turned out better than expected. The key was searing the chicken skin side down first until deeply golden. I used thyme and rosemary from the garden. The vegetables need to be cut into uniform sizes so they cook evenly. I added parsnips and turnips along with the usual carrots and potatoes.
Next time I might try adding a splash of white wine before the broth goes in. The braising liquid reduced nicely after about an hour in the oven. I served it with crusty bread to soak up the sauce. Let me know if you want the full recipe. I adjusted the seasoning quite a bit from the original version. The leftovers were even better the next day.
I think this would work well for a Sunday dinner when you have time to let it simmer. The whole kitchen smelled wonderful while it was cooking. I will definitely make this again soon. Let me know what you think if you try it.