On Friday 9 September, Evan, Justin, Darren and I packed our gear and got ready for a trip down to the snow.
Evan came over around 10am. We, as in Janet, Evan and I then went shopping to Costco to get our food supplies. We ended up buying 4 trays (2 ravioli and 2 lasagne), ingredients for salad, eggs, cocktail franks, popper drinks, chips and OJ. Also bought lunch their to take home (2 slices of pizza and 3 bugogi bakes).
Got home and Darren was home, he had to go in to Uni to hand in an assignment. Justin was packed, but Darren was doing last minute packing. We had lunch and then it was time to head off.
By the time we left home it was around 1.30pm. Didn't get out of Sydney until about 2pm. Evan drove all the way. We stopped at Canberra to fill up (I paid for petrol). Arrived in Jindy around 7pm. Dropped off our stuff, then Darren, Evan and I went into town to hire our gear. Justin loaned all his stuff from Nathan. We used a 20% off card from Bindy and hired our gear from The Base Snow and Ski Hire shop in the town centre. Cost was for Darren and I ($88 in total, $45 ski hire each and $20 for Daz's pants). We also bought our lift passes there $109 for one day.
Got back and everyone else had headed out for dinner. So we sat down to our roast chicken and buns from Costco, and salad. Four of us polished off the chicken.
Went to bed around 11pm, although the boys stayed up a bit later, watching movie on Daz's eePC. Justin was restless, I think he was excited about snowboarding again. He hasn't been since he was ??
So it was up by 7am, breakfast of cocktail franks, bread and boiled eggs. Then out the door around 8am. National Parks entrance fee was $27. Got up to Perisher around 9am. It was very windy, but at least it wasn't raining. Their were snow flurries. We got our boots on, and walked to the Ski Tube station to catch the train to Blue Cow. Once their it was out onto the snow and Darren couldn't wait to get his skis on, neither could Justin, although he wasn't sure if he'd remember what to do on the board. We waited until they opened up the carpet ride and then I took Darren down the beginners slope. It was so windy, it was difficult to get down the slope. We went down twice and then decided that it might be better on the other side at the early starters slope. Asked Darren if he was ok to ski down, and he said yes, so we pointed our skis in that direction and Darren went first, I thought he was going to wait for me and follow. Anyway, we all could see him heading down the hill, then he turned left and was heading towards the concrete seating area. I was yelling for him to snow plough, but instead it looked more like he was picking up speed. All we could do was watch in horror as he skied onto the concrete and came to a complete stop, diving into the concrete. Darren lay stunned for a couple of minutes, we stood stunned wandering if he was going to be ok. Everyone else was also looking, but no one rushed to his aid. We could see him getting up, so Evan got to him first with me following. He took his glove off and his little pinky was bleeding and looking crooked. He had also chipped his teeth, but no smashed face or nose, thank goodness. We put our stuff in the racks and went looking for first aid. It was behind a door marked Ski Patrol with steps leading down to the first aid bay. The attendant looked after Darren, asking a lot of questions..."did you wear wrist guards, did you wear a helmet, were the skis hired" Filled in an accident form, bandaged up his pinky and informed him that he had to go see the Medical Centre back at Perisher. So I accompanied Darren back to Perisher whilst Justin and Evan continued their snow board lessons. At the Medical Centre, which was at the ski tube station, we had to take our ski boots off. Darren got his fingers x-rayed and the doctor there when he looked at the x-ray said hmm "that's a good fracture" - we wondered what a "good fracture" meant. He wrote a referral to a hand surgeon, who we later found out no longer had a surgery in Burwood, but was now practicing at Harris Park.
Anyway, the doctor advised no more ski-ing, so we went back to the car so that Darren could get out of his boots. Then we tubed it back to Blue Cow getting there in time for lunch, around 12.30pm. But because Darren and I had not worked up an appetite, we weren't very hungry, yet Evan went all out and bought a plate of nachos, fries, wedges and 2 schnitzel burgers. Thank goodness Casey came along and helped finish off the food. Whilst sitting there having lunch the others talked Darren into going back to the car and putting his ski boots back on so that he could continue skiing. He took the tube back to the car and took the bandage off that was holding his 2 fingers together, got his gloves on and safety pinned the two gloved fingers together. By the time he got back to Blue Cow it was around 2.30pm. In the meantime, Justin had gone off to snowboard with his cousins, Ryan and Mitchell, who took him up to Zali's, then he met up with Bindy and Ange, who took him down Side Saddle, and then by that stage, Evan, Darren and I had hit the slopes of the early starter. Darren wanted to go straight into parallel ski-ing, jumping the snow ploughing and pizza slicing stage. He fell down quite a few times, but he made it down to the chair lift. For every run he did, he would sit out the next one. So we spent the afternoon going up and down. At least the weather had kind of cleared up. Around 4pm, we called it quits and made it all the way down to the Quad Terminal chair lift. Given the option to walk back to the station from the Early Starter chair or take the Quad chair to the top, Darren was determined to make it to the bottom. There was a few slushy bits and I fell again at the corner where I almost broke my knee. Bad memories. But we made it down, and Darren looked buggered. But at least it was easier than snow boarding - for him at least. Justin had no problems, doing jumps where he could. We took the chair back up and caught the train back to Perisher.
Got to Perisher and Justin and Evan hit the slopes at Front Valley, they just had enough time to do 2 runs, before the chair lifts closed. Darren and I walked back to the car and waited for them. What a day.
Got back to Vaski and Darren got out of his hired pants, then we drove back to drop the gear off. Before we left we put the lasagne and ravioli in the oven. It would only take about 35 mins for it to be ready. The others asked if we had enough food to go around. Well we had catered for 8 people, but we could extend it to 12 if required. Casey and co decided to go buy pizza to add to the food sharing and we had more than enough to go around. 2 huge bowls of salad, bread rolls, lasagne, ravioli and pizza for dinner.
After dinner we just sat talking. Some called it a night really early, while others didn't go to bed until after 11pm. Justin and Darren shared a bed and stayed up watching a movie on the eePC.
Got up the next day around 7am, but let the boys sleep in until 8.30am. By the time they got up to have breakfast most of the others had already packed up and left. Gave the keys back to Casey and checked out around 9.30am. Took a group photo, our group that is, and then went to check out the shops at Jindy for any winter specials. Alas, the discounts weren't really discounts and we didn't buy anything. So we hit the road and started our journey back to Sydney. Evan drove to Cooma, where he filled up and then I drove to Marulan, where we stopped for KFC, late lunch at 2pm. Evan then drove the rest of the way. Got back to Strathfield just after 4pm. Only Nathan was home. The rest had gone shopping to Costco.
Chefs are masters of manipulation when it comes to food, using their insight and skill to create sensational flavours. This display is an ode to the Chef de Cuisine with the design forming the classic chef’s hat, necktie and chequered trousers.
Enjoy the beautifully presented Japanese bento box which offers a delicate mix of sweet, sour and salty flavours. The bright colours of pickled vegetables and pretty shaped nori rolls reflect the flavours from the orient.
Tantalise the tastebuds with vanilla, berry and honeycomb, some of the favourite flavours of this universally loved frozen dessert. The wonderful experience of ice cream has motivated the creation of endless flavours and varieties.
See rows of colour representing the market stalls in a farmers market. From the hustle and bustle of trading to the colourful characters, delicious flavours and aromas, the farmers market is an institution and a feast for the senses.
Savour the flavour and aroma of watermelon which reminds us of hot summer days and gatherings with family and friends. Be refreshed by the ruby-coloured flesh, black seeds, white rind and green skin of a giant wedge of juicy watermelon.
The cup cake, also known as fairy cake, is loved by children and adults alike. See large individual tubs sprinkled with brightly coloured flowers depicting cup cakes beautifully decorated with icing and glacé cherries.
Be tempted by this display of lemon, orange and lime segments. Citrus fruits have tangy flavours, distinct fragrances and energising colours.
See a giant red chilli pepper celebrating the flavour of this widely used fruit. The bright, warm colours inspire us to feel the intense heat of the red hot chilli.
Be enticed by the vibrant colours and smells of a spice market. Mounds of colourful spices are piled high, with their rich aromas stimulating the tastebuds.
Cheese lovers unite! Flowers and herbs depict a giant wheel of rind-sealed Gouda and a section of soft white cream cheese with fresh herbs swirling through it.
Once consumed as a bitter beverage by the ancient Maya and Aztecs, chocolate evolved into a sweet and became a global hit. Colourful flowers form a box of mixed chocolates.
Be aroused by the multisensory experience of coffee. See the aromatic crema swirling on the top of a coffee cup to form a heart-shaped pattern
