Actually the seasoning blend I mentioned is pretty straightforward. I start with a base of kosher salt and cracked black pepper then add smoked paprika garlic powder and a touch of cayenne. The trick is to toast the spices in a dry pan for about a minute before applying them. It releases the oils and makes the flavor much deeper. I learned this from an old cookbook a friend lent me years ago. You want to let the mixture cool completely before rubbing it onto whatever you are preparing. I usually make a batch and store it in a small jar. It keeps for a few months if sealed properly. For vegetables I add a bit of dried thyme and oregano. For poultry I skip the cayenne and add some ground sage. Let me know if you want me to write down the exact measurements. I have them in my notebook and can send them over.

We ended up taking the river path instead of the main road. The trail was shaded most of the way and there were benches every half mile or so. We stopped at the third bench and had coffee from a thermos. The water was moving faster than usual because of the rain last week. My friend brought binoculars and spotted a heron near the bank. We sat there for about twenty minutes just watching. On the way back we passed a small garden plot where someone had planted sunflowers and zinnias. The colors were warm and bright. If you decide to go I would suggest wearing sturdy shoes because a few sections are gravel and a bit loose. Also bring water because there are no fountains along that stretch. The whole loop took us about an hour and forty minutes at a relaxed pace. I can send you the map if you would like to try it.