I had to wait until we got to Whistler for the next presents. This morning I managed to have a chat with Simon and Gemma via Skype, which was a treat in it's self. Until now, Skype has only been available for two people at a time. Now however, it is possible to have conference calls, so all three of us were on together - wonderful. We chatted for a little while, then Wendy 'delivered' their joint present. This was an introductory helicopter flying lesson, to be taken at my convenience. I didn't read the gift certificate properly and thought it was a scenic tour while we were here in Whistler. I was bowled over to discover that it was actually a proper lesson. This too was an amazing present. My 'kids' know how important flying has been to me over the years, especially helicopters. Although I have 2500 logged flying hours in Military helicopters, I never actually learned how to fly them, so this is a particularly meaningful present. Thank you 'kids'. I also received a lovely book from Simon, Callie and my boys. Recently while at home in the UK, my dear son taught me to make bread. We spent a wonderful evening together in the kitchen up to our elbows in flour and produced some of the best tasting bread I have ever sampled. The book he sent me was on baking bread, so it is has particular poignance for me - thanks son. As well as these lovely gifts, I received many, many birthday wishes from family and friends alike via FB - thank you all for the thought and your wishes.
When I thought it was all done with, there was a knock at the room door. I went to answer it and a concierge stood there with an envelope for me! On opening it I discovered another treat that Wendy had organised. A float plane picnic trip into the mountains, to a remote Alpine lake. Apparently, the lake we are to go to, can only be reached by air. This will be another first for me/us. Although I have flown in many different aircraft types, I have never flown in a float plane. We have seen numerous of these aircraft whilst on our trip, as they are an essential means of transport in this part of the world. This should be quite an exciting trip and I've made sure that the camera battery is fully charged and I take all my lenses with me. Watch the blog later for details. Right, best get my butt into gear and get ready for the days adventures!
Well what a trip that was! I was going to say just come back from being up close and personal with a Beaver, but I know someone will take the wrong way - you didn't, ahh well! I have to confess, this morning the weather was pretty bad and even at breakfast it was raining. To say we were apprehensive about the flying trip was a little of an understatement. We were due to be collected from the lobby at 12:15am, so there was still a glimmer of hope that the clouds would clear enough for us and clear they did! Not a clear blue sky, but sufficient to make the trip truly spectacular. We waited in the lobby, camera's in hand and pretty well wrapped up - just in case. On time, a young guy came into the lobby. He was wearing a black jacket with Whistler Air emblazoned on the left breast, we guessed he was looking for us! We went out side, got into a minivan that took us the short distance to the Green Lake and the float planes.
When we arrived at the float plane station, there were three aircraft there. A DH Single Otter, a Cessna Caravan and a DH Beaver. It turns out that the guy who collected us at the hotel, was also to be our pilot. There was another couple waiting at the dock to take the trip. As we stood waiting to board, the 'picnic lunches' were delivered - well, 5 brown paper carrier bags containing something or other. Trent got us organised in front of the Blue and Yellow Beaver. He turned to me and said, "you know something of the Beaver, would you like to go up front"? Would I, he almost got trampled in the rush! As I strapped myself in and helped myself to the headset, the other couple sat immediately behind me, with Wendy sitting the row behind them. Trent gave us a short safety brief and we were soon on our way, taxying across the lake to the take off point. I was really amazed at how smooth the take off was and we were soon climbing into the sky above Whistler with the big radial engine booming out just feet in front of me. Trent invited me to plug in my boom mike and we started chatting about things aviation for the rest of the trip. On the way to our picnic lake, we headed up into the mountains, which Trent pointed out, were not the Rockies, but Pacific Rim Mountains. As such, they were much older than the Rockies, evidenced by the smoother peaks, worn by more years of erosion than the 'newer' Rockies. Trent pointed out several Glaciers, giving us various vantage points to take photos. He also pointed out the highest golf tee in the area, Wedge Mountain. From the summit, the mountain has an almost sheer drop to the Valley, some 5000' below. Golfers are helicoptered to the summit, provided with eco friendly golf balls and invited to make a 5200' drive.............. The first 200' is too clear the rock, after that it is straight down for a mile shot! After a look around the glaciers and peaks, we headed to a lake for our lunch. The landing, like the take off was amazingly smooth - Trent obviously put this down to his exceptional piloting skills!! We had about 25/30 minutes to enjoy a sandwich, cookie, apple and a bottle of water, before boarding again for the short flight back to Green Lake. It had been a wonderful experience and one we both thoroughly enjoyed. Once again, Trent was out 'pilot', taking us back to the hotel.
Back in the room, Wendy managed to get a last minute pedicure, while I busied myself downloading loads of photo's taken on the flight. While Wendy was out, there was yet another ring of the door bell - yes the suit even had a door bell, how posh is that! I glanced through the spy hole and saw a waiter with a trolly. When I opened the door, the trolly contained a full sized bottle of champagne, half a dozen chocolate dipped strawberries and four mini chocolate muffins! The plate that held the muffins, also had a birthday greeting written in chocolate. I restrained myself and waited until Wendy got back before attacking the afternoon snack. The strawberries were lovely and sweet, washed down with a very tasty Veuve Clicquot. Now that is what I call afternoon tea! What with sipping champagne and downloading photo's, the time quickly got round to 6pm and dinner was booked for 7:30pm - time to get ready for more food!!
The food in the bistro the night before, had certainly 'tickled the taste buds' in anticipation of dinner in the main restaurant. Although the hotel is 5 Star, the whole place has an extremely friendly approachable atmosphere. This was apparent from the guys who met us as we arrived on the bikes and with every member of staff we came into contact with. I was actually on Skype in the morning when breakfast was delivered and the girl who brought it into the room even said a chirpy 'hello' to the kids and gave them a wave - all very informal and friendly. The main restaurant was no different, friendly but amazing service. Our waitress offered several pieces of advice with the menu and we eventually selected a speciality steak for two from the menu - a Long Bone Ribeye steak. This was cooked to order over an open wood grill in the courtyard and carved off the bone at the table by the chef who had prepared and cooked it. This amazing steak was 32oz of Alberta AAA beef, cooked on the bone - sounds straight forward doesn't it! The bone is a rib bone about 2" thick and 15/16" long with meat on both sides. We sat and watched the amazing spectacle of this huge chunk of cow being cut and served in front of our very eyes. Loads of photo's in the attached album. Prior to the steak being cooked, you have a choice of dry rubs to be applied. When any of the steaks are served, you get six individual steak sauces to sample with the meat. This was no ordinary steak meal, this was a gastronomic experience. Ohh yes, the vegetables, such as we had, were splendid too, but this was all about the meat, all 32oz of it. All of this meat was washed down with what else - more champagne....... The steak was amazing, both texture and taste, this was a King amongst steak. We eventually finished the meat, but at what cost - we could hardly move! We were not going to bother with desert, but the waitress presented us with a small sampler plate, with about four deserts. Again, written on the plate in chocolate, 'Happy Birthday', amazing!
What a meal, what a day! It had been a wonderful day from start, to blown out finish. Skyping with my children, float plane flight, strawberries and champagne afternoon tea, finishing with the most amazing dinner. Incredible, what can I say and all thanks to one person! So I would like to finish todays Blog with a huge thank you to Wendy, for making this an amazingly special day, for all the thought and planning that went into it. I enjoyed every moment, thank you darling.
When we arrived at the float plane station, there were three aircraft there. A DH Single Otter, a Cessna Caravan and a DH Beaver. It turns out that the guy who collected us at the hotel, was also to be our pilot. There was another couple waiting at the dock to take the trip. As we stood waiting to board, the 'picnic lunches' were delivered - well, 5 brown paper carrier bags containing something or other. Trent got us organised in front of the Blue and Yellow Beaver. He turned to me and said, "you know something of the Beaver, would you like to go up front"? Would I, he almost got trampled in the rush! As I strapped myself in and helped myself to the headset, the other couple sat immediately behind me, with Wendy sitting the row behind them. Trent gave us a short safety brief and we were soon on our way, taxying across the lake to the take off point. I was really amazed at how smooth the take off was and we were soon climbing into the sky above Whistler with the big radial engine booming out just feet in front of me. Trent invited me to plug in my boom mike and we started chatting about things aviation for the rest of the trip. On the way to our picnic lake, we headed up into the mountains, which Trent pointed out, were not the Rockies, but Pacific Rim Mountains. As such, they were much older than the Rockies, evidenced by the smoother peaks, worn by more years of erosion than the 'newer' Rockies. Trent pointed out several Glaciers, giving us various vantage points to take photos. He also pointed out the highest golf tee in the area, Wedge Mountain. From the summit, the mountain has an almost sheer drop to the Valley, some 5000' below. Golfers are helicoptered to the summit, provided with eco friendly golf balls and invited to make a 5200' drive.............. The first 200' is too clear the rock, after that it is straight down for a mile shot! After a look around the glaciers and peaks, we headed to a lake for our lunch. The landing, like the take off was amazingly smooth - Trent obviously put this down to his exceptional piloting skills!! We had about 25/30 minutes to enjoy a sandwich, cookie, apple and a bottle of water, before boarding again for the short flight back to Green Lake. It had been a wonderful experience and one we both thoroughly enjoyed. Once again, Trent was out 'pilot', taking us back to the hotel.
Back in the room, Wendy managed to get a last minute pedicure, while I busied myself downloading loads of photo's taken on the flight. While Wendy was out, there was yet another ring of the door bell - yes the suit even had a door bell, how posh is that! I glanced through the spy hole and saw a waiter with a trolly. When I opened the door, the trolly contained a full sized bottle of champagne, half a dozen chocolate dipped strawberries and four mini chocolate muffins! The plate that held the muffins, also had a birthday greeting written in chocolate. I restrained myself and waited until Wendy got back before attacking the afternoon snack. The strawberries were lovely and sweet, washed down with a very tasty Veuve Clicquot. Now that is what I call afternoon tea! What with sipping champagne and downloading photo's, the time quickly got round to 6pm and dinner was booked for 7:30pm - time to get ready for more food!!
The food in the bistro the night before, had certainly 'tickled the taste buds' in anticipation of dinner in the main restaurant. Although the hotel is 5 Star, the whole place has an extremely friendly approachable atmosphere. This was apparent from the guys who met us as we arrived on the bikes and with every member of staff we came into contact with. I was actually on Skype in the morning when breakfast was delivered and the girl who brought it into the room even said a chirpy 'hello' to the kids and gave them a wave - all very informal and friendly. The main restaurant was no different, friendly but amazing service. Our waitress offered several pieces of advice with the menu and we eventually selected a speciality steak for two from the menu - a Long Bone Ribeye steak. This was cooked to order over an open wood grill in the courtyard and carved off the bone at the table by the chef who had prepared and cooked it. This amazing steak was 32oz of Alberta AAA beef, cooked on the bone - sounds straight forward doesn't it! The bone is a rib bone about 2" thick and 15/16" long with meat on both sides. We sat and watched the amazing spectacle of this huge chunk of cow being cut and served in front of our very eyes. Loads of photo's in the attached album. Prior to the steak being cooked, you have a choice of dry rubs to be applied. When any of the steaks are served, you get six individual steak sauces to sample with the meat. This was no ordinary steak meal, this was a gastronomic experience. Ohh yes, the vegetables, such as we had, were splendid too, but this was all about the meat, all 32oz of it. All of this meat was washed down with what else - more champagne....... The steak was amazing, both texture and taste, this was a King amongst steak. We eventually finished the meat, but at what cost - we could hardly move! We were not going to bother with desert, but the waitress presented us with a small sampler plate, with about four deserts. Again, written on the plate in chocolate, 'Happy Birthday', amazing!
What a meal, what a day! It had been a wonderful day from start, to blown out finish. Skyping with my children, float plane flight, strawberries and champagne afternoon tea, finishing with the most amazing dinner. Incredible, what can I say and all thanks to one person! So I would like to finish todays Blog with a huge thank you to Wendy, for making this an amazingly special day, for all the thought and planning that went into it. I enjoyed every moment, thank you darling.
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