Yes I think the trailhead parking is on the left side just past the ranger station. You will see a small marker but it blends in with the surroundings. We usually park there and take the loop clockwise since the climb is more gradual that way. The first mile is mostly shaded which helps during warmer days. There is a creek crossing about halfway through that is usually fine unless there has been heavy rain. If the water is high you can take the alternate route that goes around the ridge. We saw a group of deer last time right near the summit. The views are really nice from the top especially in the morning when the light hits the valley. We have been going there for a few years now and it has always been a great hike. The whole loop takes about three hours at a moderate pace. Make sure you bring enough water because there is not a reliable source on the trail after that creek. The bugs can be thick in late spring so bug spray is a good idea too. Let me know if you need more details about the route or the best time to start. I can also share a map if that helps with planning your trip out there.

One more thing about the trail. The elevation gain is around eight hundred feet total so it is not too steep but there are a few short sections that will get your heart rate up. We usually stop at the creek for a quick break before heading up the final stretch. The rocks can be a little slippery after rain so good shoes are important. There is a picnic table at the summit which is nice for lunch. We have seen hawks circling overhead a few times which is always a treat. The parking lot fills up by mid-morning on weekends so arriving early is a good plan. There is a restroom at the trailhead which is convenient. Overall it is one of our favorite local spots for a day trip. I think you will enjoy it if you like moderate hikes with good scenery and some wildlife along the way.

I actually tried that pasta recipe last weekend and it turned out really well. The key is to let the sauce simmer for at least thirty minutes to develop the flavors properly. I added a bit more garlic than the recipe called for because I like it that way. Fresh basil makes a big difference too. The dish came together in about forty minutes from start to finish. I served it with a simple salad on the side and it was plenty for dinner. The leftovers were even better the next day after the flavors had more time to meld together. I think the recipe would work with different vegetables too if you want to change it up. Maybe some mushrooms or bell peppers would be nice additions to the mix. The instructions were pretty clear but I did have to adjust the cooking time for the pasta since I was using a different shape than what was listed. Overall it was a solid recipe and I will definitely make it again. Let me know if you try it and what you think about the flavor balance.

I also wanted to mention that I found a good source for fresh herbs at the market on Saturday mornings. They have basil, oregano, and thyme for a fair price and the quality is much better than the grocery store. The woman who runs the stall gave me some tips on storing herbs to keep them fresh longer. She said to trim the stems and put them in water like flowers then cover loosely with a bag in the fridge. That method has worked well for me so far. I have been going there for a few weeks now and the selection changes based on what is in season. They also have nice tomatoes and greens if you need those for your recipes. Let me know if you want the name of the market and I can send you the details. It is worth the trip if you cook often.