Well dear readers, last time I checked in it appeared even getting through my Chicago connection to Munich was going to be iffy. Glad to say it all worked out and I’m now ensconced in Bad Haering, Austria and feeling the Tyrolean inside me gradually emerging.
Night of the 29th I was up at a friend's cabin in the West Elks, after enjoying a bit of Colorado pow. Next morning our snowmobile looked like this. Plan was for Louie to tow me out, and I'd drive to Salt Lake City that same day. It worked (after digging out twice on the trail). But after the tough driving (see previous post) and so forth I was burnt toast by the time the train from Munich to Kufstein rolled into the station.
Cure for jetlag this year is to skip sleep, then pass out on schedule to try and re-set the body clock as rapidly as possible. The method seems to be working. I’ll file more travel posts as things happen, and also put up some guest blogs we have waiting in the wings. Meanwhile, looking back on the last 48 hours or so…
Chicago airport isn't exactly the most reliable place to make a connection, especially in winter. It's a big step when you actually find your gate and the sign says your destination.
Ah, Germany, and the holiday airport bear bivvy. It was all I could do to not climb into the tent and sack out for a few hours. Munich from Chicago is almost a hop at eight hours and change, but those airline 'seats' continue to be something designed to extract information from human beings who are reluctant to share. I told them at checkin I'd fess up to my favorite powder stash if they'd upgrade me, but it was United Airlines so they still wanted cash.
Prices at Munich airport. Euro is at around 1.4 U.S., so that large cap' is about $5.00. As an airport price, not bad, roughly equal to a cap' at DIA.
It’s a one-connection train ride from Munich to where I stay near Kufstein, Austria. So I’m now ensconced at the Barthel family homestead, where the Dynafit binding was invented so long ago the actual year of its birth has been lost to the mysteries of antiquity. Heading out on a ski tour to research binding history. CU
12 comments
Looking forward to the annual “Guess that pastry” contest.
Enjoy the trip Lou.
Hi Tay,
We’ll see what happens with the food reporting, you never know! I might have to get to Vienna to find a bigger variety of pastries, while here in Tirol I might have to to something like “guess that wurst.”
Would we be able to say, ‘that’s one good looking sausage you’ve got there Lou’ or would that be in bad taste. Ba Boom.
Frame, yeah, perhaps I’d better stick to pastries (grin).
Lou, what you doing in Kufstein? Ja, I missed what ever the story was, but could be my jet lag from just getting back yesterday too. I”m from the koots but livin near Dornbirn / Feldkirch… touring much of the winter, riding much of the other time. Have fun, but hope for a bit more pow 😯
Hank, I’m here for my annual Dynafit insider spy mission. Unfortunately, you’d have to waterboard me to get most of the information, at least till next week. (grin)
Lou,
Whatever you get, always be sure it comes mit schlag zanner.
Enjoy!
Pete
Lou; I have a camoflauge motorcyle cover for your snowmo if interested.
My dad would cringe if I didn’t cover the snowmo overnight.
We’ve got a cover, it’s just tough to bring up into the backcountry when we’re hauling all kinds of other junk. I do like to cover it up, mostly to prevent sun damage or birds pecking at the seat. Not that the seat on the Nytro is anything special, in fact, it’s rather cheesy and was easily ripped by a boot buckle.
Pete, I’ll be sure to check with the locals on that (grin).
Was out on the Zahmer Kaiser over the weekend….dropped by Kitzbühl last week. The snow is crap. Haven’t seen so little in years.
Funny – all of Germany is going under, but the Alps haven’t got much. Hope that changes soon.
Looking forward to your reports!
Wookie1974
Mickey, am headed down to Sud Tirol soon as there is snow. Around here, enough for tours but the skiing isn’t that wonderful. I like it anyway, as I like the culture and traveling. I’ve already skied so much perfect powder this winter I can do without for a few days of wurst and gluwine.
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