This week produced a very mixed bag of weather conditions. We had a couple of days of snow and a couple of very warm days, with strong winds. It was the English half term holiday, so most of our clients were here with their families. There were 24 classes of children. Most instructors had a morning and an afternoon group. Next week looks a lot quieter and of course, a lot cheaper. We are expecting more young people and livelier evenings.
I had a very jolly evening at the Palarine this week.. Every Thursday they put on a super Chinese buffet, which is open to non residents. It was so popular this week that the restaurant opened at 7 pm, so that they could fit in a second sitting. They menu was very impressive; soup, prawn crackers, sushi, pickled ginger, spareribs, spring rolls and crispy aromatic duck with pancakes. That was just the starters. I grazed on the starters and did not have any room for the main courses, although I did manage to squeeze in a little teriyaki steak. In the bamboo bar drinks were being serves by Stuart (BBA) our very cheerful barman.(Liverpool scored a lucky late goal to win in Europe earlier that evening)) Mike (Elvis) entertained us after dinner. We enjoyed a some singing and dancing until about midnight.
The Palarine has themed dinners on five evenings during the week. These dinners are open to non residents. I especially like the Indian Curry evening. Again there are a wide range of dishes. The hotel is aware that not everyone likes hot curries, so the dishes are fairly mild but they do provide a weapons grade sauce on the side. This is for those who think that a curry should burn the mouth and burn the bum. Personally, I mix only a little of this lethal sauce into my curry. The option is there for you to decide how hot you like your curry.
They also have Italian and Tex-Mex evenings but their best is on a Sunday when they produce an English Roast Beef Dinner with Yorkshire Puddings and a large selection of perfectly prepared vegetables. Also there is as an alternative; roast pork with stuffing and crackling, which some have as an alternative, however others have it in addition to the beef. This evening is very popular with expats and Tour Company Reps. They usually book a large table for late evening when they have finished their welcome talks.
It takes a lot of will power not to put on weight staying in the Palarine. Sadly, I lack the will power.
Saturday, February 26, 2011
Sunday, February 20, 2011
Ski Instructors Report 20th February 2011
After last week’s report someone accused me of knocking the Decades. On the contrary, I was praising the event but I still think that the venue lacks charm. You enter the build by way of a long corridor lined on both sides by beer kegs. But when inside the atmosphere is terrific, this may be due to the fact that a pint of beer costs €1 before 10 pm. Perhaps that is why they need so many spare kegs.
Now to the skiing; we had a couple of days of light snow fall, otherwise the weather was excellent for skiing. I had a great group of Dry slope/advanced beginners. Most of them had only skied on a dry slope or in a Snow Dome. After the first lesson, one lady asked me an intelligent question. Can you ski anywhere or are there rules? Yes, there are a set of guidelines set out by the F.I.S. I do not have a copy in front of me but I will try to explain what I can remember.
1. The skier further down the mountain has right of way. The skier above must take avoiding action and when overtaking a slower skier they should pass behind the slower skier and not in front of them
2. Do not stop on a narrow path. When stopping on a wide piste always stop at the side. You may often see a great gaggle of snowboarders cooling their anal passages in the centre of the piste. This is particularly dangerous, should a out of control skier or snow boarder collide with their backs.
3. Before starting after a stop, always look up the hill to check that the way is clear and someone is not about to pass you.
4. Choose a slope suitable for your ability
5. Ski at a speed that will allow you to avoid any slower skiers.
I am a little late in writing this report, as I normally do this on Saturday; however I went to a marvellous BBQ instead. It was held at a barbeque site just below the top car park. It was the birthday of Liz our beautiful Directski rep. The invitation was for 12 noon. I arrived a little late as I have been to Andorran barbeques before. This was a good decision as the first meat was severed at twenty five minutes to three. This did leave us with plenty of time for a prelunch drink. The chef and organiser, had enjoyed a very hectic night at Decades on Friday night and went over to a quiet corner, was sick then fell asleep on the grass. Several volunteers took over the cooking but I felt that some had not done the Health and Hygiene in the Kitchen Course. The guest list included the Crème de la Crème of Arinsal society. Had we all been struck done with illness, there would have been no one to pull pints, put clients on coaches or teach skiing in Arinsal. It was a lovely day. The sun shown briefly and I saw two whole sides of lamb being butchered then thrown onto the fire. There were very tasty pieces of chicken that the chef had marinated and dusted with herbs, before passing out. I enjoyed the food, drink and company. Shortly after we left the mountain it started to snow. The timing was perfect.
Now to the skiing; we had a couple of days of light snow fall, otherwise the weather was excellent for skiing. I had a great group of Dry slope/advanced beginners. Most of them had only skied on a dry slope or in a Snow Dome. After the first lesson, one lady asked me an intelligent question. Can you ski anywhere or are there rules? Yes, there are a set of guidelines set out by the F.I.S. I do not have a copy in front of me but I will try to explain what I can remember.
1. The skier further down the mountain has right of way. The skier above must take avoiding action and when overtaking a slower skier they should pass behind the slower skier and not in front of them
2. Do not stop on a narrow path. When stopping on a wide piste always stop at the side. You may often see a great gaggle of snowboarders cooling their anal passages in the centre of the piste. This is particularly dangerous, should a out of control skier or snow boarder collide with their backs.
3. Before starting after a stop, always look up the hill to check that the way is clear and someone is not about to pass you.
4. Choose a slope suitable for your ability
5. Ski at a speed that will allow you to avoid any slower skiers.
I am a little late in writing this report, as I normally do this on Saturday; however I went to a marvellous BBQ instead. It was held at a barbeque site just below the top car park. It was the birthday of Liz our beautiful Directski rep. The invitation was for 12 noon. I arrived a little late as I have been to Andorran barbeques before. This was a good decision as the first meat was severed at twenty five minutes to three. This did leave us with plenty of time for a prelunch drink. The chef and organiser, had enjoyed a very hectic night at Decades on Friday night and went over to a quiet corner, was sick then fell asleep on the grass. Several volunteers took over the cooking but I felt that some had not done the Health and Hygiene in the Kitchen Course. The guest list included the Crème de la Crème of Arinsal society. Had we all been struck done with illness, there would have been no one to pull pints, put clients on coaches or teach skiing in Arinsal. It was a lovely day. The sun shown briefly and I saw two whole sides of lamb being butchered then thrown onto the fire. There were very tasty pieces of chicken that the chef had marinated and dusted with herbs, before passing out. I enjoyed the food, drink and company. Shortly after we left the mountain it started to snow. The timing was perfect.
Saturday, February 12, 2011
Ski Instructors Report 12th February 2011
The guests this week have enjoyed great spring skiing. The only problem is that it is only the second week of February. Every day has been bright and sunny, the nights have been cold enough for the snow cannons to operate and the piste machines did a great job grooming the ski runs overnight, so we were able to ski on smooth firm snow from nine o’clock. When the sun warmed up, the snow became perfect until about three o’clock when the lower slopes got very slushy. I had a difficult intermediate group, as there soon developed a split in abilities. The faster ones wanted to stay together and I was unable to find another instructor with room for all of them. Two of the slower ladies went to a slightly more suitable group. I pointed out to the class, that they had booked group lessons and someone is always the fastest in that group and of course someone has to be the slowest. Life is like that; look at Formula one racing. The only way that the lesson will be entirely suitable for your pace, is to book a private lesson. Two ladies did just that and greatly improved their skiing. I have discussed this point many times before, so some of you will have read this already. “Group lessons for the social side but private lessons to improve your skiing
I went out on Friday to the Princessa Parc Hotel to meet some of my class for a drink. The lounge bar is very tranquil, with Ian West playing the piano in the background. This bar is one of the very few in Andorra to ban smoking. Next to the lounge is Bogart’s bar, which is very attractively decorated with livelier background music and has an efficient extraction system, this is very important as Andorra still permits smoking in bars. After a very comfortable hour in fairly luxurious surroundings, I decided to move on to the Decades Evening. This is held above El Cau in what is actually the village hall, a large barn of a room with no ascetic appeal whatsoever. The floor was awash with spilt beer, the music was loud and raucous but did this place rock. I met several fellow instructors, some local residents, a couple from my class and quite a few new friends that I had met earlier in the week at various bars. I had a few hugs and dances with some of our very pretty girl reps. I had a very enjoyable time there. When the show finished about midnight I started my usual walk home. As I passed the Derby (the Irish Bar) I heard the sound of live music, so I popped in for a small Guinness to sustain me on my long walk home. The Ragamuffins’ were in full swing, playing to a crowed dance floor. It was a very lively and jolly atmosphere.
I do not know why I was reminded of the old quotation, by someone whose name I have forgotten but I think that it was the sort of thing that Oscar Wilde may have said,
“GO TO HEAVEN FOR THE CLIMATE BUT HELL FOR THE COMPANY.”
I went out on Friday to the Princessa Parc Hotel to meet some of my class for a drink. The lounge bar is very tranquil, with Ian West playing the piano in the background. This bar is one of the very few in Andorra to ban smoking. Next to the lounge is Bogart’s bar, which is very attractively decorated with livelier background music and has an efficient extraction system, this is very important as Andorra still permits smoking in bars. After a very comfortable hour in fairly luxurious surroundings, I decided to move on to the Decades Evening. This is held above El Cau in what is actually the village hall, a large barn of a room with no ascetic appeal whatsoever. The floor was awash with spilt beer, the music was loud and raucous but did this place rock. I met several fellow instructors, some local residents, a couple from my class and quite a few new friends that I had met earlier in the week at various bars. I had a few hugs and dances with some of our very pretty girl reps. I had a very enjoyable time there. When the show finished about midnight I started my usual walk home. As I passed the Derby (the Irish Bar) I heard the sound of live music, so I popped in for a small Guinness to sustain me on my long walk home. The Ragamuffins’ were in full swing, playing to a crowed dance floor. It was a very lively and jolly atmosphere.
I do not know why I was reminded of the old quotation, by someone whose name I have forgotten but I think that it was the sort of thing that Oscar Wilde may have said,
“GO TO HEAVEN FOR THE CLIMATE BUT HELL FOR THE COMPANY.”
Friday, February 4, 2011
Ski Instructors Report 4th February 2011
I cannot give you a report on Arinsal this week as I have been in the U.K. What I can report is that during my visit to Britain the weather was grey, damp and cold, and at the weekend very windy. This made me realise how lucky I am to be able to work in the mountains where the winter weather is frequently bright and clear with vivid blue skies. Yes, we can have bad weather in the mountains but a lot less often than back home. I am not one of those expats who constantly run down Britain. I love being at home during the spring and summer. I enjoy the freshness of spring and find that the temperatures in summer, in the south of England hot enough for me. I have no desire to go abroad when it is so hot than one spends the day looking for an air conditioned café or bar. I cannot remember the last time that I took a summer holiday abroad. I much prefer the sun and the snow; this may sound contradictory to someone who has never skied but I can assure you that it is possible to have snow and very strong sunshine. Like most other instructors, I have known clients to lose a day’s skiing due to severe sunburn. Sometimes they say that they put sun cream on in the hotel and thought that would be enough. NO! From February onwards you must top up again at least once at lunch time. It is very sad when the victim of sunburn is a child, who was relying on the parents’ judgement.
I hope to be able to write a proper report on Arinsal next week. So if you want to escape the awful British weather come and visit us but DO REMEMBER TO BRING THE SUN CREAM.
I hope to be able to write a proper report on Arinsal next week. So if you want to escape the awful British weather come and visit us but DO REMEMBER TO BRING THE SUN CREAM.
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