The snow-capped mountains literally fall into the deep ice-blue waters of Lake Tahoe. The wind whips up white caps and we motor around and then away from that high sierra gem. Out of California and into Nevada we speed along in relative quiet along I-80. There isn't too much but natural beauty out there. The landscape is punctuated every one hundred miles or so with a dot of a town. We stop for lunch in Elko and then find our way into western Utah. Our dining needs are just that. We eat to sustain our need to drive, not to entertain our palates... Utah is unbelievably flat - the Bonneville Salt Flats and Speedway are just the prelude to the Great Salt Lake Valley... Around Salt lake City to Provo, we finish the day in Nephi, exausted from the monotony of driving.
I stretched in the morning after feeling the miles in my back forming knots and tightness. Something pops and moves across my lower lumbar and nestles it's pain in my lower left back. The next 12 hours are cycles of drug-covered muscle ache to surges of muscle spasms and intense red-hot jabs of pain... O.k., maybe I over did the work thing in California and now just too much driving is causing this pain. I could drive but I could barely walk! Finally we reach Colorful Colorado, the familiar mountain communities of Glenwood Springs, Vail and Frisco. One last stop for herbal medicine (which worked great!) and we were home by 7:00 p.m. 1,600 vacation & tourist miles from the Pacific.
I know that people will ask me... "So, how was it?" I need to wrap my brain around the last two months and will report my answers to you on a regular basis. This morning is, as I hobble around in my post-drive pain, a day to shower, shave, unpack and begin my life - all over again in beautiful Superior, Colorado with my wonderful family, great friends and a slew of business and professional goals... Peace.
~R
About Me
- Chef Robert N. Corey
- I started in the food and beverage business in May of 1974. I am Chef/Owner of 12 Seasons Personal Chef and Sommelier Services(www.12seasonswinebar.com). The inspiration for the concept of my Personal Chef Service (originally called The French Manner) began in 1988 in Estes Park, Colorado. It began with the cooking of France and eventually migrated to other parts of the globe. Twenty-one years later in 2009, The French Manner has gone global and now operates as 12 Seasons Personal Chef & Sommelier Services. I still seek to do business under three basic premises: • We shall seek the highest echelon of clients for our services and cook creative, individualized menus for them • We will go anywhere, and do anything (for the appropriate costs) to provide memorable food & wine experiences • We will prepare the freshest of food products and serve our cuisine and wine in a professional and dignified manner... Peace.