January 23, 2012--The Spanish Way

This from the travel section of Sunday's New York Times got me remembering whist-fully many good times in Spain. They may be going broke faster than we are, but they sure know what's important and thus how to live:

So you’ve skied the chutes of Jackson Hole and you’ve risen at dawn to porpoise through the powder from a helicopter. But are you ready for your greatest challenge--learning to throttle back and enjoy skiing the Spanish way? Then stop counting the day’s vertical feet and follow this itinerary.

6:30 a.m. Wake up.

Remember that you’re in Spain. Go back to bed. You’ll still get first tracks. Trust us.

9 a.m. Wake up.

Continue to fight the urge to buckle your boots and run out the door. Proceed to a civilized breakfast of meats and cheeses.

10:30 a.m. Hit the slopes.

Start easy. No need to be a hard-charging American here. After all, no one else is hustling.

11 a.m. Coffee break.

What’s that? You just had coffee? No importa. Order a cortado (espresso with a little warm milk). Or better yet, a warming nip of the local liqueur. Park in a deck chair on the sundeck. Sip. Relax.

1:30 p.m. Lunch.

You may see foil-wrapped burgers languishing under heat lamps. Resist this Yankee temptation. You are not a teenager. And besides, you’ve thought ahead and made a reservation at an on-mountain restaurant. Now, sit. Pop off those boots. Don’t worry, the slopes aren’t going anywhere. Red or white?

3 p.m. Skiing, Part II.

You may be full and lethargic, but take a few languid groomers just for show, before pointing ’em back to your hotel. You realize that you haven’t skied much today. You also realize that you no longer care.

4 p.m. Siesta.

6 p.m. Tapas.

Just a few small plates. After all, you’ve got dinner in a few hours.

7:30 p.m. Spa.

A little kneading before the bread.

10 p.m. Dinner.

In the mountains, expect something meaty and hearty. Expect wine. Expect to take your time.

Midnight. Lights out.

Now that wasn’t so bad, was it?