This past weekend, we headed up to Lake Tahoe to enjoy three glorious days off work. Sure, there was terrible traffic on the drive up. And sure, the lift lines at the ski resorts were mind-numbing. But oh it was beautiful. With weather in the low 50s, we enjoyed spring skiing in January. Along with some sunny après ski atop the mountain and down by the lake. Fantastic. All is forgiven, Lake Tahoe, terrible traffic and mind-numbing lift lines included.
We rented an incredible cabin right on the lake in Carnelian Bay. After surviving (barely) the aforementioned traffic, we arrived late at night, just in time to grab a bite to eat before all the restaurants closed. And just in time to enjoy a roaring fire in the hearth (something we miss in San Francisco, fireplace-less city dwellers that we are). But not in time to have any sense of our surroundings. Pitch. Black. We woke up the next morning at sunrise to this view:
And in the evening, after a day of skiing, we came back to this:
Beautiful. Gorgeous Wow. Oh wow. We could not believe how amazing the view was, not to mention the fact that the cabin was set back only 20 feet from the water. Needless to say—with all the springtime weather we were having this January weekend—we spent plenty of time down by the water.
And we weren’t the only ones enjoying the lake.
Now we’re back to San Francisco. Back to work and back to our kitchen. In a nod to both, I’ll be back tomorrow with with a truly delicious salad that you can pack and bring to work (or just enjoy at home any old time). This salad’s one of my absolute favorite’s. In the meantime… we miss you, Lake Tahoe!