October 2025 Newsletter
Apple Tart Recipe | Edelweiss Restaurant | Solo Hiking | A Cleaner Mezcal Margarita
The past 30 days have been a whirlwind. Some quick trips to Tampa and Colorado Springs. Plus a weekend in Detroit which I’ll be putting together another From the Table report for you in a couple of weeks.
In the meantime, here’s my October Newsletter:
SOLO HIKING
After reading The Comfort Crisis by
(and subscribing to his Substack, which I highly recommend), I decided this was the year I’d go on my first solo hike. It took longer than I planned mainly due to a foot and ankle injury in the spring, but once I was feeling 100%, I started training. A lot of incline work, long walks with a weighted backpack, and plenty of planning.I flew into Colorado Springs and gave myself three days, with a different hike each day. Nothing extreme, my highest elevation was around 8,200 feet, but I covered a mix of terrain, from rocky ridgelines to quiet forest trails. For me, this wasn’t about the miles or the summit. It was a fitness and mental journey. A way to push myself outside my usual rhythms.
I prepped well, maybe even too well. I packed extra food, water, and gear I didn’t end up needing, but I was glad to be overprepared. Each morning, I’d wake up, knock out a bit of work on the laptop, have a quick bite, and then hit the trail I had mapped out the night before. Some hikes were a mellow one to two hours, while one ended up stretching to nearly four after I lost cell signal and couldn’t catch a ride back. But even that turned into part of the experience.
Post hike, I still had good energy, enough to grab a beer at a local brewery, eat a solid dinner, and finish out the day on the laptop. I was surprised by how productive I stayed before and after each hike, and maybe even more surprised by how creative I felt. There’s something about walking alone in nature that clears space for new ideas about work, life, and everything in between.
I’m already looking forward to the next solo trip. Maybe something longer. Maybe rougher terrain. But definitely more of this.
EDELWEISS RESTAURANT
My last night in Colorado Springs, I decided to treat myself to a hearty German meal. Edelweiss came highly recommended, and with a history going back decades. It felt like the right place to close out the trip.
The building itself carries a story. Originally built in 1901 as a small schoolhouse in the Ivywild neighborhood, the structure was later converted into a restaurant in 1967. Over time, it’s been expanded and renovated, but much of the old world charm remains intact. Walking in, I felt like I had stepped into a space layered with German tradition. Dark wood beams, German steins on the shelves, a warm and busty dining room.
The Schnakenberg family has run Edelweiss for decades, bringing recipes from Heidelberg and keeping them alive here in Colorado. Their focus is on authentic German cooking: generous portions, scratch preparation, and the kind of hearty dishes that pair perfectly with a tall glass of Weizenbier.
For me, it was the kind of comfort meal that fits perfectly after a few days of hiking. I started with a plate of Rüdesheim Schweinebauch, crisp pork belly with sauerkraut and red cabbage alongside a Hefe-Weizen. For the main course, the Jägerschnitzel: breaded pork cutlet topped with a rich mushroom gravy, served with spaetzle and vegetables. By far the best schnitzel I have ever had. You could tell the spaetzel was hand done. I finished with a slice of Black Forest torte and a glass of the light German red wine, Dornfelder. Exactly what I wanted.
What struck me most was how full the place was on a weeknight. Locals of every age, groups of friends, families, etc. So many items on the menu I wanted to try, I need to get back here.
APPLE TART
This tart is a French classic. Simple, rustic, and versatile. I like using Granny Smith or a mix of other tart apples, but it works just as well with pears. The apricot jam glaze is traditional, and a touch of Calvados (apple brandy) gives it an extra lift. Serve it on its own, or with crème fraîche or vanilla ice cream.
Apple Tart
Serves 8
Ingredients
1 pre-baked 9-inch tart shell
3 apples (Granny Smith or another tart variety)
4 tablespoons butter
½ cup sugar
½ cup apricot jam
1 tablespoon Calvados or other apple brandy (optional)
Preparation
Preheat the oven to 375°F.
Peel and core the apples, then slice them very thinly using a mandolin or sharp knife.
Arrange the apple slices in the tart shell in a circular pattern, overlapping to cover the base. Continue with a second or third layer if needed.
Slice the butter into small pieces and distribute evenly over the apples.
Sprinkle the sugar evenly on top.
Place the tart pan on a rimmed baking sheet and bake for 45 minutes, until the apples are golden brown.
Remove from the oven and let cool on a wire rack.
Warm the apricot jam slightly and stir in Calvados (if using). Brush gently over the apples to glaze.
Serve warm or at room temperature, with crème fraîche or vanilla ice cream if you like.
A CLEANER MEZCAL MARGARITA
I’ve always loved margaritas, and once I started exploring mezcal, I naturally swapped it in for tequila. The smoke, the citrus, and the bitter orange backbone, it all goes well together. My main issue with ordering margaritas when out is the sugar. Too often, restaurants rely on syrups or mixes that drown out the purity of the drink. Unlike many mass produced tequilas, mezcal is traditionally made without additives, giving it a pure, smoky expression of agave.
This version is my at home fix: light, low calorie, low carb, and clean. No agave nectar, no fake mixes, just mezcal, lime, sparkling orange water, and the tiniest touch of monk fruit for balance. I’ve also come to prefer a Tajín rim instead of plain salt. The spice and citrus hit perfectly with the smoke of the mezcal.
For one drink:
Tajín seasoning (or kosher salt) & lime wedge, to rim the glass
1 ½ oz mezcal (about 3 tablespoons) or tequila if you prefer
3 tablespoons freshly squeezed lime juice (about 1 large or 1 ½ small limes)
2–3 oz orange LaCroix (or another orange sparkling water)
0.3 g monk fruit extract powder (a tiny scoop, adjust to taste)
Ice
Lime wheel, for garnish
Method
Rub the rim of a rocks glass with a lime wedge, then dip or sprinkle Tajín (or kosher salt) to coat.
In a shaker, combine mezcal, lime juice, monk fruit, and a splash of LaCroix. Whisk or stir until the monk fruit fully dissolves.
Shake vigorously for about 10 seconds.
Strain into the prepared glass filled with ice.
Top with remaining LaCroix. Stir if desired.
Garnish with a lime wheel.
That’s it for now. More updates coming soon