Page 57 - RSDG Year of 2022 CREST

in.” “That roll before that gate threw me off balance.” “That gate is just too tight and I get late and then lose my rhythm.” “My legs are too tired by the time I get to the bottom.”
Each of these frustrations is met with Gerhardt’s exceptional coaching. Your position is adjusted to ensure your weight sits just right, your movement is emphasised so that the skis can glide between the turns, your joints are loosened so that you can drive your edge over and your understanding of the slope and reading of the course improves every week. Before long, your time has gone from 60 seconds to 30 seconds. Our novices – who this year make up almost the entire team – have improved day on day. They have reached the point where they can start to enjoy the skiing and don’t have to worry about staying on their feet.
The gates hurt when you get it wrong — we do frequently and are sore and bruised by coffee break. The speck mit ei lures us to the Böglerhof and we take our usual seats near the fire, settling into second breakfast. Gerhardt motions towards the TV – the women’s GS is on in Italy – and he uses the opportunity to explain what it is that they are doing that we are not. There is a regimental plaque on the wall here, many SCOTS DG soldiers have sat at these benches and eaten Gröstl or Hendl and drunk coffee, hot chocolates and the occasional radler.
After our break, its back out and into the gates, the snow is getting pretty slushy already, it’s a warm one today, and the course won’t last much longer. The ruts around the gates add another level of complexity and by mid-afternoon we are well and truly worn out. Exhausted, we drive back to the house, unload the kit and wax the skis that need it for tomorrow. Some use the time to go for a run or do some exercise, others catch up on sleep or read or watch tv. Today, I
wander down to the river to swim, or more to dunk. The glacial water takes my breath away and leaves me feeling totally refreshed.
We take turns to cook supper for the team in groups and come night fall, the smell of food fills the house. Tonight it’s jollof rice, a delicious Ghanaian recipe. We sit as a family around the table and the day is dissected over plates piled high; run by run, crash by crash and the mood is light and happy. “Did you see this?” “Oh, and did you see that?” There is laughter at the day that’s been and excitement for the day that follows. To top it off, I look out the window and catch the sparkle of a few snowflakes — it looks as though winter hasn’t given up on us yet!
After supper the dishes are washed, tomorrow’s plan is briefed and it’s off to bed for an early night... or maybe we should just nip down to Jakob’s?... Just for one... Just to see if its busy... We’ll be home by ten...
Unidentifiable skier giving it beans!
Tpr Cairns and her bodyguards
EAGLE AND CARBINE 55