Day 3 of camp is complete - so far it's been fantastic. Right now there are 20-25k groomed - best conditions we've had in 5 or 6 years. It's been cold and clear, so the tracks are nice and firm - great classic skiing. We've done a lot of good technique work - a bit harder to manage than in previous years, since the skiers aren't confined to a 2k loop, but that's a trade I'm happy to make. We're seeing lots of little improvements and even a few breakthroughs. One example: James and Tyler have been chipping away improving their striding technique ever since they got to Bowdoin - it's been a long slow grind. This week it's finally starting to click for both of them. Super exciting - if I wasn't such an uptight square, I'd be doing a victory dance.
Of course, it wouldn't be Thanksgiving Camp without a mention of the food. Les Fromages en Colere cooked up a tasty meal of chili, cornbread, and brownies on Day 1 - definitely a strong contender for the title. Last night everyone worked hard to pull off a lovely Thanksgiving dinner - turkey, stuffing, mashed potatoes, garlic green beans, sweet potatoes, cranberry sauce from scratch, and professional grade pies by Ruth. Delicious, and by far the smoothest Thanksgiving dinner we've ever had - I think we were eating by 6:30, which is an hour or two earlier than usual.
Still 2 days of on-snow adventures left to be had. Skate time trial tomorrow!
No comments:
Post a Comment