The author, Gabe Taylor, spinning a frontside 540 melon at Mammoth Mountain, CA. Photo: Andrew Miller

Yodel

Stay for Dessert

Picture this: you’re at a super nice dinner, one you’ve been looking forward to for some time. You’re looking good, with the one you love, when a gorgeous cocktail is set in front of you. After a moody clink of the glasses, you slowly curl the cup up to your lips. As the liquid hits your tongue you notice something: it sucks. The salad arrives and after choking down a few bites you and your partner realize it too tastes like shit. Reality is, you’ve invested a bunch of time and money into this experience and it’s a full botch.

As the entrée arrives you look across the table and roll your eyes at each other. But wait, something smells delicious. After a couple bites, it turns out this plate of food is scrumptious. Bite after bite, it’s almost like it keeps getting better. What ends up being one of the best meals of your lives is tough to follow, but what should appear in front of you but one of the most decadent crème brulées ever. Everyone is happy.


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