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Date: Sun, 31 May 2026 16:37:20 -0400
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Subject: 0nly Today - Pittsburgh TooI Set & 1OO Harbor Freight Card
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I think the best time to visit would be mid-October because the crowds thin out and the fall colors are usually at their peak. We should book the campsite at least two months in advance since the popular spots fill up quickly. The hiking trail I mentioned is about 8 miles round trip with a moderate elevation gain of around 1200 feet. Bring plenty of water and a good pair of boots because sections of the trail can get quite rocky. I would recommend starting the hike by 7am so we can be back before the afternoon thunderstorms roll in. For meals we could keep it simple with sandwiches and trail mix during the day and then cook something heartier at the campsite in the evening. I will bring my portable stove and we can make pasta or rice dishes. Let me know if you have any dietary restrictions I should plan around. Also remember to bring a headlamp and extra batteries since it gets dark early in the mountains.

The trailhead parking lot is small so we should plan to arrive early or carpool. I checked the park website and there are no permits required for day hikes but we will need a parking pass displayed on the dashboard. The weather that time of year can be unpredictable so dressing in layers is important. A light rain jacket might be useful even if the forecast looks clear.

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I finally tried that pasta recipe we talked about and it turned out even better than I expected. The key was letting the sauce simmer for at least 45 minutes to really develop the flavor. I used San Marzano tomatoes and added a pinch of sugar to balance the acidity. The recipe called for fresh basil but I only had dried so I used about a third of the amount and added it earlier in the cooking process. For the pasta I used a bronze die cut linguine which held the sauce really well. I think next time I would add some mushrooms and maybe a bit of red pepper flakes for heat. The whole thing came together in about an hour and made enough for dinner plus leftovers for lunch the next day.

You should definitely give it a try. I can send you the link to the recipe if you want. Let me know what you think when you make it. The key is to not rush the sauce and let it reduce slowly so the flavors concentrate. I also learned that using good quality olive oil at the end makes a big difference in the finished dish.

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        I think the best time to visit would be mid-October because the crowds thin out and the fall colors are usually at their peak. We should book the campsite at least two months in advance since the popular spots fill up quickly. The hiking trail I mentioned is about 8 miles round trip with a moderate elevation gain of around 1200 feet. Bring plenty of water and a good pair of boots because sections of the trail can get quite rocky. I would recommend starting the hike by 7am so we can be back before the afternoon thunderstorms roll in. For meals we could keep it simple with sandwiches and trail mix during the day and then cook something heartier at the campsite in the evening. I will bring my portable stove and we can make pasta or rice dishes. Let me know if you have any dietary restrictions I should plan around. Also remember to bring a headlamp and extra batteries since it gets dark early in the mountains.
        <br><br>
        The trailhead parking lot is small so we should plan to arrive early or carpool. I checked the park website and there are no permits required for day hikes but we will need a parking pass displayed on the dashboard. The weather that time of year can be unpredictable so dressing in layers is important. A light rain jacket might be useful even if the forecast looks clear.
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        I finally tried that pasta recipe we talked about and it turned out even better than I expected. The key was letting the sauce simmer for at least 45 minutes to really develop the flavor. I used San Marzano tomatoes and added a pinch of sugar to balance the acidity. The recipe called for fresh basil but I only had dried so I used about a third of the amount and added it earlier in the cooking process. For the pasta I used a bronze die cut linguine which held the sauce really well. I think next time I would add some mushrooms and maybe a bit of red pepper flakes for heat. The whole thing came together in about an hour and made enough for dinner plus leftovers for lunch the next day.
        <br><br>
        You should definitely give it a try. I can send you the link to the recipe if you want. Let me know what you think when you make it. The key is to not rush the sauce and let it reduce slowly so the flavors concentrate. I also learned that using good quality olive oil at the end makes a big difference in the finished dish.
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