I checked the trail maps for the Birchwood Ridge route you mentioned. The total distance out and back is around 8 miles with about 1,200 feet of elevation gain.
Most of the trail is well-shaded, which is great for a July hike. I think starting around 7 AM would give us plenty of time to reach the summit before the afternoon clouds roll in. We should definitely bring rain jackets just in case, as the forecast shows a slight chance of showers.
I can pack the trail snacks and a first aid kit. Let me know if you want to meet at the main parking lot or the overflow lot on Cedar Lane. I'll also bring the map and compass, even though the trail is usually well-marked.
It might be a good idea to download the offline map to our phones as well, just to be safe. Also, I was thinking we could stop by the farmers market on the way back if it's still open. Let me know what you think about the timing!
OMAHA STEAKS
Quality cuts, sourced and prepared thoughtfully.
|
Gourmet Sampler Program
A selection of gourmet steak cuts, provided at no charge.
|
|
|
Through this program, participants may receive a curated Gourmet Sampler Box. Omaha Steaks has allocated 500 boxes for this round, each containing a selection of hand-selected cuts. One sampler is available per household.
|
|
|
|
Each cut included in this sampler is hand-selected and flash-frozen to maintain its quality and flavor. There is no cost to you for the sampler itself—the value is fully covered by the program. The standard value of this box is over $600. This offer concludes Tomorrow.
|
Inside Your Box
| 4 Ribeyes |
4 New York Strips |
| 4 Filet Mignons |
6 Top Sirloins |
|
|
Quantities are determined by program allocation. One sampler per household.
|
|
Thank you for your time and consideration.
|
|
I usually start by salting the chicken thighs the night before and letting them rest in the fridge. That helps keep them moist during cooking.
For the marinade, I mix olive oil, lemon juice, minced garlic, and a blend of smoked paprika and dried oregano. I let them marinate for at least an hour before grilling over medium heat. The internal temperature should hit about 165 degrees Fahrenheit. While the chicken rests, I toss the vegetables in a similar dressing and roast them on a sheet pan at 400 degrees.
I find that broccoli and bell peppers work best for this, as they hold up well to the heat. For the grain base, quinoa or farro are good options. I'll usually make a big batch of quinoa on Sunday to use throughout the week.
To assemble the bowls, I start with the grain, add the sliced chicken, then the roasted vegetables, and finish with a drizzle of tahini sauce or a squeeze of fresh lemon. It usually takes about 40 minutes total, and it makes for great leftovers the next day.
