At 6:40 Wednesday morning, I got up and dressed, fixed some coffee and a big bowl of cereal, drank a lot of water, and then hit the road for Taos Ski Valley. I timed it almost perfectly as I arrived around 8 am. That gave me an hour to rent some boots and skis, buy a lift ticket, rent a locker to put stuff into, and twiddle my thumbs for a few moments before the lift began operating. I was fourth on the lift!
|At the Base of Taos Ski Valley|
The first time down was much better than my first time down with the snowboard a year and a half ago. I only fell down a few times getting used to the skis. I consider that quite an accomplishment. For the first few runs, I stuck with the green routes (easy ones), and briefly thought that these would be the only ones I would ski for the day. That idea got thrown out quickly, as I did venture to a few blue routes. Since 2000 was the last year I had skied, and I like not being covered in bruises, I did not venture any further to the black diamond routes.
|At the top of Taos Ski Valley|
I had lunch a little after 11 am in the middle of the mountain at a place called Whistlestop. I ordered a coffee, Powerade, a Clif Bar, and a spinach and mushroom crepe, all of which I downed in one setting. Eating just got in the way of skiing the way I saw it, so I couldn’t eat fast enough.
Although the lifts were open until 4:30, my mind and body were done at 2:30, so I beat the crowd and traffic by leaving a little early. It was quick and easy retrieving my stuff from my locker and turning my boots and skis back in.
Erin wasn’t expecting me back so soon, so that gave me plenty of time to have a big snack, shower, and take a long nap. Around 5 she was done working (transcribing interviews for dissertation) and we went for a night on the town.
It started at Taos Mesa Brewing Company for appetizers and drinks. We had some Green Chili Corn Fritters with a Green Chili Cheddar Ale dipping sauce and some chicken taquitos served with their homemade salsa. I enjoyed a pint of their Superstitious Stout and 13 oz. of Crosseyed, their double IPA. We listened to a band called The Paragraphs while enjoying our tasty beverages.
|Near Sunset at Taos Mesa Brewing Company|
For the third time this trip, we returned to Dragonfly Cafe (Erin’s favorite restaurant in Taos) for Wednesday evening’s Tapas and Wine Flights. We ordered clams baked with chorizo and tomatoes served with grilled crostini, Brie with Medjool and black dates served with crostini, and an Indian spiced cabbage salad with grilled swordfish and smoked paprika aioli. Our Italian wine flight consisted of three half pours of Prosecco sparkling wine, Bollini Pinot Grigio, and Fiano di Avellion. On the table was a basket of apricot bread and Gorgonzola biscuits.
|The Wine Flight at Dragonfly|
By the end of the dinner and wine flight, I was ready to collapse from exhaustion. It did not take long for me to pass out back at the house. Although we have one more day to spend in Taos, it will be hard to top this one.