A (5:29)
So snuggle down into your sheets and get as comfortable as you can. Your work is done for the day. Truly, nothing more is needed from you. It's okay to unplug and let go. Relax your shoulders, soften your tongue in your mouth, take a deep breath in through your nose and sigh from your mouth. Nice. One more time. In. And out. Good. Return to The Chalet Part 3 When we stepped out of the cabin today, the bright blue skies we'd been used to over the past few days had dimmed to a muffled pale gray. Looking up at them, I realized I couldn't remember the last time I'd checked the weather forecast, which was something I did at home nearly every day. I supposed it just didn't matter that much here. It would snow or it wouldn't, and either way we would continue with Our small daily adventures. My dog Alphabet and I were holed up for another day or two in a small cabin tucked into the base of a mountain at a beautiful ski resort a few hours north of our regular lives. We were here to recoup, to rest and lounge and enjoy time off after another busy holiday season at the bookshop. Most days we went for a long walk on the cleared paths of the resort, took naps in the big bed by the fire, and caught up on our to be read list. Well, that was really more my thing than Alfie's, but I did occasionally read a passage or two aloud to him and ask him if he thought my predictions on plot turns sounded likely. I'd spent a day at the hotel day spa, treated my tired body to a massage and time in the sauna. I'd also ridden the funicular all the way up as far as the tracks went to the chalet on the highest point on the mountain. The restaurant there has a menu full of cold weather dishes, soups and stews, bean filled cassoulet to warm you up, and the view from up there. It's astonishing. Hard to describe really, but a bit like a sketch in a fairy tale about a castle in the clouds. After an afternoon up there looking down the mountain from a table by the windows and filling up on an herby vegetable Stewart with baked dumplings on top and a warm apple cobbler for dessert, I'd needed a long, serious nap. It was a line I'd read in a book this year to look on rest not as reward but as raw material, and this time away was carving that idea deeper into my mindset. Each meal, slow walk, page turned by the fire, was fodder for the year ahead for creativity and calm and better days. And today our relaxed adventure would be one of the best of the whole trip. In the little village we came from, where my bookshop was a staple of Main street, there was an old restored inn on a lake. It was a beautiful place, three or four stories, a giant winding staircase connecting them, porches and turrets, and from what I've pieced together over the years, possibly a hidden passage and a secret room. And all of it situated on the shores of a picturesque blue lake. And the chef at that inn, an old and good friend of mine, spends their winters here cooking at the large restaurant in the hotel at the foot of the mountain. While I'd been reading and napping and sweating in the sauna, they'd been busy in their kitchen, but had sent me treats and odds and ends when they could black and white cookies, a basket of fresh English muffins, a thermos of miso soup, a loaf of bread coated in sesame seeds, and one night, a plate of mashed potatoes with shallot gravy. Perfect bright green beans with almonds. And a slice of Chef's homemade mushroom loaf with a tangy glaze that they'd had delivered all the way up to my cabin in a special box to keep it hot. Today they had the day off, and we'd started with a plan to just have coffee together, maybe up at the chalet. But as we kept going back and forth with ideas, we realized that neither of us really wanted to be out among the skiers and guests. I'd suggested they come to me, but after a pause in which I imagined Chef shaking their head at their phone, they'd simply pointed out that my cabin didn't have a real kitchen. I chuckled at that. Here I'd been thinking they might want a day off from cooking, thinking about food. But who was I kidding? That would be like me wanting a day off from books. For both of us, these things were more than professions. They were passions. So coffee and light breakfast at their cabin it was. I asked what I could bring, and with no hesitation they'd simply replied, Alphabet. And now Elfie and I were in our coats under that low gray sky, on our way to spend the morning with Chef and no doubt be fed something delicious. We took the funicular up one stop and then followed a shoveled path into a stretch of woods. Snow was beginning to fall in thick, heavy flakes. These were staff accommodations, and I was glad to see that they were beautifully kept, if a bit more lived in. One cabin had Christmas lights lining each window. Another had bird feeders filled to the brim with oily black seeds. In front of another, a pair of snowmobile sat, and I guessed they must work on ski patrol. Chef's cabin had a simple pine wreath on the door and a cheerful glow in the windows. Before we even made it to the door, Elf must have smelled a familiar scent and began tugging at the leash and barking. So much for sneaking up on them. I chuckled. The door swung open and there was Chef, their bright eyes an open, honest smile. I let the leash drop and Elphabet rushed to them, jumping with snowy paws on their apron. Elf's mood was contagious. We laughed as he zoomed around the cabin until my cheeks ached. How good it is to see a face you know and love when you are away from home, even when you are glad to be away. It tethers you back to the familiar and makes the new feel exciting rather than overwhelming. Chef's cabin was cozy, with a crackling fire going in the grateful in simmering pots on the stove. I could smell something cinnamony and sweet baking and crossed my fingers that it was coffee cake. I hung our coats on hooks by the door and stepped out of my boots, glad I'd worn the thick socks without holes in them today. We settled on the sofa in front of the fire, fresh cups of coffee in our hands as we caught up. We hadn't seen each other since the end of October, but we had that lovely ability to pick right back up wherever we'd left off, no matter how much time had passed. Alphabet had clearly worn himself out on the way over and soon began to snore on the rug. Eventually Chef got up to plate our brunch, and I set the small table by the kitchen window. I looked out, noticing how thick and fast the snow was falling, and when I mentioned it to Chef, they joined me with a platter of French toast triangles in one hand and a bowl of roasted potatoes in the other. We stood there looking into the whirling white together, barely able to make out the other cabins or trees on the landscape, and I wondered which of us would say it first. Chef murmured, and I smiled and added, we might be snowed in. Return to the chalet. Part three when we stepped out of the cabin today, the bright blue skies we'd been used to over the past few days had dimmed to a muffled pale gray. Looking up at them, I realized I couldn't remember the last time I checked the weather forecast, something I did at home nearly every day. I supposed it just didn't matter that much here. It would snow or it wouldn't, and either way we would continue with our small daily adventures. My dog, Alphabet, and I were holed up for another day or two in a small cabin tucked into the base of a mountain at a beautiful ski resort a few hours north of our regular lives. We were here to recoup, to rest and lounge and enjoy time off after another busy holiday season at the bookshop. Most days we went for a long walk on the cleared paths of the resort, took naps in the big bed by the fire, and caught up on our to be read list. Well, that was really more my thing than Elfie's, but I did occasionally read a passage or two aloud to him and ask if he thought my predictions on plot turns sounded likely. I'd spent a day at the hotel day Spa treated my tired body to a massage and time in the sauna. I'd also ridden the funicular all the way up as far as the tracks went to the chalet on the highest point of the mountain. The restaurant there has a menu full of of cold weather dishes, soups and stews and bean filled cassoulets to warm you up. The view from up there is astonishing. Hard to describe really, but a bit like a sketch in a fairy tale about a castle in the clouds. After an afternoon up there, looking down the mountain from a table by the windows and filling up on an herby vegetable stew with baked dumplings on top and a warm apple cobbler for dessert, I'd needed a long, serious nap. It was a line I'd read in a book this year to look on rest not as reward but as raw material. And this time away was carving that idea deeper into my mindset. Each meal, slow walk, page turned by the fire, was fodder for the year.
