The world cup in Zwiesel, Germany started off with weather like this,
And miraculously cleared for the race to weather like this,
I spent hours in the lodge and although there was some yummy cake I didn’t end up preforming to what I feel is my potential. Since switching equipment at the beginning of this season it has been a struggle to figure out the set up that is the best for me. As for now I am still hard at work trying to find my groove and still have hope for a end of season spike.
The search for my groove took us to Corchevel for some Europa cups. With an enthusiastic coaching crew, therapist and technician extrodinaire, teammate, Hailey Duke, and I made a road trip out of it!
And of course I had to check out how the french do pastry! In this picture I was especially interested in all the flavors of french macaroons.
As you have seen previously on this blog a berry tart with chantilly cream and pate sucre crust is my favorite and the waiter at our hotel gave me a silce of this beautiful one for free!
The journey continues to Abetone, ITA for some more giant slalom Europa cups before heading to world championships in Garmisch. I can’t wait for my up swing in results but until then I just keep smiling and working hard.
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