Summit Up 03-01-10
Good morning and welcome to Summit Up, the world’s only daily column still a tad bit sore from Nordic skiing Saturday. Why? We got stuck in some snow, and gracefully had to flail our way out. Embarrassing, yes! Fun – you bet!
You’re probably wondering how this happened. Well …
We’re not the most skilled cross-country skier, but we did our best, only falling twice and conquering some climbs. But once we got off the path (accident, we’re sure) we were like a pig stuck in mud and had to claw our way out. We think only one person saw us. Thank golly.
The Frisco Nordic Center has a plethora of great trails, good rental deals and a nice staff. So, we think everyone – locals and visitors alike – should strap on some skinny skis and go after it.
In martini news, we’d also like to announce that Breckenridge’s Blue River Bistro bartenders are AWESOME! These guys are funny, quick on their feet, and they make super-yummy martinis. Two-for-one martini deals are still going strong, and man – the food is great. Keep it up over there, and we hope everyone checks this place out as well, perhaps after a good flail at the local Nordic center.
In celebratory news, Kari Hanson recently wrote in with this lovely announcement: “Kari Hanson and Nick Ploysa of Lawson, Colo., are to be united in marriage in Iowa this August. The bride to be is the daughter or David and Teresa Hanson of Muscatine, Iowa. She graduated from Muscatine High School and Luther College of Decorah, Iowa. She is employed by Vista Auto Group of Silverthorne. The groom to be is the son of Gregory and Kimberly Ploysa of Conifer. He graduated from Conifer High School, and is pursuing a degree in Aviation Science from Metro State of Denver. He is employed by The Wildlife Experience of Parker.”
Somewhere on this page, you’ll see a picture of this lovey-dovy couple. Congrats! And remember, the best way to survive marriage is – a short memory and a forgiving heart. May your lives be forever intertwined.
In food news, you’d be amazed what you could make on a two-burner hotplate if you tried. We’ve recently been cooking up a storm, and it’s amazing! We’re enjoying the little things – like pan-seared ham, and crispy orange peppers. Les Citrons bonbons, spreadable feta cheese and Australian-style yogurt are good too.
We think we could be on Iron Chef – mountain edition, and kick everyone’s biscuits because of our mad hotplate skills.
E-mail us at email@example.com and tell us what you cook on a hotplate.
We’re out, enjoying a martini because Nordic skiing is hard. And we like it.
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