Yeah, I finally got around to trying that trail you mentioned last month. The weather was perfect for it, not too hot and just a bit of a breeze near the summit. I took your advice and started early, which made all the difference because by the time we were heading down it was getting pretty crowded. The wildflowers are still blooming in patches, though I think peak season is probably another week or two out. I packed way more water than I needed but that's better than running out. The elevation gain was steady but not punishing, and there were plenty of rest spots with good views. I used those new hiking poles you recommended and they definitely helped on the steeper sections. The parking situation was fine when I arrived around 7:30 but it was nearly full when I left around noon. I'd definitely go back to try some of the connecting routes. Let me know if you want to plan a trip up there together sometime.

Oh, the lasagna turned out way better than I expected. I used that recipe you sent me but swapped the regular noodles for the no-boil kind and it saved so much time. The ricotta mixture was really smooth, I added a pinch of nutmeg like your note suggested and it gave it a nice warmth. I layered in some sauteed mushrooms and spinach too, just to add some vegetables. The sauce was a simple marinara that I let simmer for about an hour with some garlic and basil. It baked for about 45 minutes at 375 and the top got perfectly golden. I let it rest for 15 minutes before cutting and it held together really well. We had leftovers for three days and honestly it tasted even better on day two. I'm thinking about trying a version with bechamel next time instead of ricotta, have you ever done that? Let me know if you want the full breakdown of what I did differently.