Very Swiss

We had cheese and chocolate in spades, but another Swiss specialty was conspicuously sparse. Although I arrived in Gstaad in a sea of snow, and was dutifully pelted with snowballs handcrafted by Yogi, Dave and Jan, this was the same snowfall which had to sustain our skiing as no more came. A year ago, this same town was 30 degrees colder and very much whiter.

With the help of Jan, our very own Ex-Junior-Swiss-National-Ski-Champion-cum-Ski-Instructor (and bed provider!), we found some great snow on the first few days. I in particular became well acquainted with the snow. My speed down the slopes belied my beginner status as a skier, and the combination of inexperience, speed and gravity lead in turn to a combination of spectacular cartwheels, worried onlookers and pure hilarity (for the others, at least).

Under twenty minutes of Jan’s tutelage on day 3, I significantly improved. Really, I did. My new-found skill allowed me to ski faster. Some ill-positioned bumps allowed me to fly higher and crash harder. Next time, Yogi and Dave will buy my lift pass as payment for the entertainment I provide them.

As the snow waned in the unseasonally warm conditions, we spent a little less time skiing and a little more time après skiing. One of the highlights for Yogi was discovering he had been undercharged, not overcharged when he complained about being paying 28 francs for three whiskey cokes. It should have been 42fr…

Lots of skiing, a dwindling supply of francs, and predominantly cheese related meals prove we’re in Switzerland…