A Much Needed Vacation to El Chorro, Spain

The sun didn’t seem to rise very early and most folks get a lazy start from the dark mornings.  The sunrises were spectacular those times I was awake to behold them.  Colors split from a varied skyline scattered by faint high clouds sending out a peaceful morning vibe throughout the camp setting a positive tone for the day.  Normally the only thing that would spoil it was someone smoking in the kitchen or burning a gourmet breakfast.  There are certainly other ways to ruin a perfect morning and one of the campers shyly offered up this tale at some point during the trip.  He had waited for a restroom and was unable to get in between folks taking showers and ended up going for a walk deep into the olive tree grove on the step terrain of camp.  He ended up slipping on loose rock after relieving himself only to fall and dirty himself and clothes, we laughed for quite some time when we heard that story.  Anyway that is not the way that you want to begin a day.

Each new day began with a walk to a new crag, making new friends and getting really pumped on each and every pitch.  When there was no breeze and it became too hot, a nap in the shade was a welcome rest to the hiking and onsighting.  My confidence on the stone and with the style of climbing grew with each new route and the fitness slowly began to come back.  I also became accustomed to the hike home ice creams in the fading colors of the day. 

One of the things that surprised me was how well everyone cooked back at the finca.  I remember when while living on the road years ago how my meals were simple affairs of rice and beans, always consisting of the cheapest way to get carbs and protein.  At the finca arriving after dark everyday I was always greeted with smells of fabulous meals that were not typical climber fare.  These dinners took longer than six minutes to make and required more than a pot and a lid.  Fish were scaled, fine cuts of steak or chicken were prepped and sautéed and fresh vegetables were chopped and cooked.  My companions knew how to do it right. 

After too much climbing and when we were in a dire need of rest, the days were easily filled with mini trips.  One easy trip is to head back into Malaga on one of the trains that pass through town for groceries, Picasso, or the famous Moorish castle.  Spanish meals always were satisfying and just like anywhere, you know when you are going to get a poor meal.  What I really noticed was that the Spaniards enjoy, coffee, smokes and tapas.  I can say that there were times where it was difficult to find a restaurant in place of eating tapas.  Tapas are like finger food and when you desire a real meal with a salad and meat of some kind, tapas don’t cut it.