Temescal Canyon Park is located in the Santa Monica Mountains National Recreation Area just off of Sunset Blvd. I'd never been out here before but as you can see it's gorgeous! This is a picture of the seasonal creek found near the beginning of the hike. I was lucky enough to grab a photo before all the kids and groups showed up.
The best part of hiking is being able to catch up with your friends while getting out in nature and exercising. The second best part of hiking are the views, like this one of LA. We could see all the way from Century City to the Santa Monica pier. On a clear day you can see down to LAX but today we could only just make out the pier in Venice.
This is a picture of part of the trail. Considering the number of people we met on the trail, it's amazing I was able to capture this shot without a single person. At one point we even met a real alpine man. At first all we could hear was his voice, singing loud and proud as he hiked to the peak. Eventually he emerged from the brush wearing lederhosen and carrying his walking stick to exclaim, "Isn't Los Angeles beautiful?!" We had to agree before wishing him continued enjoyment on his hike.
Honestly if you've never been out here and you live in LA, you should definitely put it on your list of places to hike. If you don't live in LA I would happily take you here the next time you come to visit.
The other activity that makes me happy is cooking. Today I tried a new recipe which I have listed here in case you are feeling adventurous. It's the perfect summertime salad that I found in Everyday Food (June 2005).
Mango Chicken Salad
1/2 cup sweetened shredded coconut (toasted)
3/4 cup plain yogurt
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons Major Grey's Mango Chutney
1 tablespoon Dijon mustard
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
coarse salt and ground pepper to taste
4 cups shredded chicken
1 mango, peeled, seeded and diced
10 ounces baby spinach
1. In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric and cayenne; season with salt and pepper. Add chicken and mango; toss.
2. Serve on spinach, sprinkled with toasted coconut.