Flying to Europe from the US can be as easy as getting to Alaska (?) — or as hard as visiting Nigeria (just assuming that’s hard). Depends on the connections.
I’ve been using a nice United flight that hops from Aspen to Chicago, then connects about three hours later to the big bus for a speedy Munich hop. Last leg is under nine hours, and at night (US time). So not only are you on the jets a fairly short amount of time, but you sleep all the way over if you want (in my case, thanks to the X pills), then there you are in München at 9:30 in the morning. Stay up all day, nail another full nights sleep, and jet lag is hardly a concept.
In Munich, a few espresso to keep me awake. Then a bit of computer work to keep it real. Train south to Austria and visit the Barthel house (where tech bindings were invented) for that next night’s sleep. But not before the otherworldly taste treat of Huberta’s apple laced kaiserschmarrn provided needed (and unneeded) calories. Of course, homemade kaiserschmarrn is worth any sort of caloric surplus incurred while consuming. I think I even saw a French guy scarfing three helpings. To protect the guilty, names will not be mentioned. Suffice it to say, I’m guessing kaiserschmarrn is not included in “The art of French Cooking?” But I’ve heard it can be found in France anyway? Francophile wildsnowers, let me know!
Sunday, in a car south to Turin, Italy. A bit of a drive but oh so smooth in that left autobahn lane (undamaged by trucks), zilch for traffic.
I’m in a nice hotel a few blocks from the historic city center of Turin, in what’s obviously still a very old part of town with some cool architecture. To get here, the drive headed through the parts of town I’d been warned about–huge blocky apartment buildings that looked, well, a bit grim. But that’s usually part of any city, anywhere. Perhaps starker when you’re a mountain boy and don’t live around that sort of thing.
The main thing now is get more rest, then I’ve got interesting plans.