Hey, thanks for asking about the hiking trail recommendations for next weekend. I really think the Cedar Ridge loop is a great choice if you want something moderate with decent elevation gain but not too exhausting. The trailhead is about forty minutes from town and the path is well marked most of the way. There are a couple of stream crossings but nothing difficult. I would suggest starting early because the parking lot fills up by mid morning especially on Saturdays. The views from the top are worth the effort you can see the entire valley and there is a nice shaded area near the summit where you can rest and have lunch. Bring plenty of water and maybe a light jacket because it gets breezy up there. The total distance is around six miles so plan for about three hours depending on your pace. Let me know if you want to meet up at the trailhead or carpool instead. I can bring some snacks and the map.

Also just a heads up there is a small parking fee so bring some cash. The ranger station at the entrance has restrooms and a water refill station which is handy. I did this trail a couple weeks ago and the wildflowers were still blooming in spots so you should get a good show. If you have time after we could grab lunch at that diner near the highway their burgers are pretty solid. Let me know what you think.

I was looking at that question you sent about making pasta from scratch and wanted to share a few notes. The key is really in the ratio of eggs to flour and giving the dough enough rest time. I usually go with about two whole eggs plus one yolk per cup of flour and that gives a nice tender sheet that holds up well with most sauces. After you mix it and knead for around eight minutes wrap it tightly in plastic and let it sit at room temperature for at least thirty minutes. That rest step is important because it relaxes the gluten and makes rolling much easier. I use a hand crank machine but you can absolutely roll it by hand with a long pin if you have the patience. Just work in small batches and keep the rest covered under a towel so they don't dry out. When you cut the sheets into noodles I like to dust them lightly with semolina or cornmeal to prevent sticking. Fresh pasta only needs about two to three minutes in boiling salted water and it really does taste different from dried. I usually make a double batch and freeze half for later. Let me know how yours turns out or if you want me to write down the exact measurements I use.

Also if you are short on time you can use the same dough to make lasagna sheets or even stuffed pasta like ravioli. The filling options are pretty flexible. I did a batch last week with ricotta spinach and a pinch of nutmeg and they came out great.