Thanks for asking about the weekend trip. We ended up going to the northern trail instead of the southern one because the weather forecast was better up there. The path was pretty rocky in sections but the views at the top made it all worthwhile. We packed sandwiches and plenty of water which was a good call since there weren't any facilities along the way. The whole loop took about four hours with a few breaks for photos. I would recommend starting earlier than we did because the afternoon sun can be intense on the exposed ridges. There is a nice spot about halfway where you can sit and have lunch by a small stream. The parking lot was nearly full when we arrived at nine in the morning so getting there even earlier would be ideal. Next time I think we will try the eastern route that connects to the main trail system. Someone mentioned that it has more shade and a waterfall about two miles in. I will send you the map link if you want to check it out.

The trailhead has a small parking area that fills up quickly on weekends. We saw deer and a few different bird species along the way. The elevation gain was gradual so it did not feel too strenuous. A few sections had loose gravel so wearing boots with good traction helped a lot. Overall it was a really enjoyable day and I would definitely go back to explore the connecting trails.

Regarding the pasta dish you were curious about I finally got around to trying that recipe you sent over. I made a few adjustments because I did not have all the ingredients on hand. Instead of the fresh basil I used dried and it still turned out pretty good. The sauce needed a bit more salt than what was called for so keep that in mind. I added some roasted cherry tomatoes on the side which gave it a nice sweetness. The whole thing came together in about thirty minutes which was perfect for a weeknight dinner. I paired it with a simple green salad with lemon vinaigrette. For the protein I used grilled chicken but I think shrimp would work well too. The leftovers reheated nicely the next day for lunch. I would suggest doubling the recipe if you are cooking for more than two people because the portions were a bit small. Let me know if you try it and what you think of it.

I also found that adding a pinch of red pepper flakes gave it a subtle kick without being too spicy. Next time I might try using a different type of pasta just to change things up. The recipe was easy to follow and did not require any special equipment. I am planning to make it again next week for guests.