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An Unexpected Day Climbing |
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By |
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Ray Purcell |
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| Sometimes things don't always go the way you plan.� That's' not always a bad thing. For example, take boiled chicken blood and a really great day of climbing.� I had planned to be tied up this past weekend between the American Cancer Society's Relay for Life (plug for the premiere fundraiser for the ACS: a really great cause) and my churches capital campaign (another really great cause if you happen to attend my church).�� Unexpectedly I found out Friday night that I wasn't really needed at the relay.� I'd already raised the money and that's the bottom line anyway.� At about the same time an old friend Ricardo called to let me know that he'd finally bought some new climbing shoe's and was wondering if I was doing anything that weekend.� Well I hadn't shifted gears yet so I said sorry I got stuff.� After hanging up it sunk in that I had an aimless Saturday to deal with.� My wife immediately sensing the peril of the situation suggested that I call Ricardo back and get out of town.� So I did and we agreed to meet for a trip to New Jack City. |
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| Ricardo and I meet several years ago at a costumed fundraiser.� I was costumed as a responsible citizen, in a coat and tie, as I didn't really think anyone would be in costume, and Ricardo was dressed as a climber.� Immediately recognizing that this was no typical fantasy costume, like Don Juan or Batman, I inquired if he really did climb.� Of course he did, and after all the average costume shop would be unlikely to stock this kind of thing except for the most discriminating of sexual fantasies; I'm imagining an Eyes Wide Shut kind of thing in climbing harnesses.� Ricardo hadn't been in town long and was still getting established in a practice, which means he was paying his dues and didn't have much time to climb.� So, we only got together to climb once or twice a year.� Then he and his wife had the bad judgment to have twins in addition to the two kids they already had.� Needless to say the frequency of our climbing trips together never picked up. |
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| ������� Now we've all known people that we've just liked.� With out really knowing why we just get that sense.� Ricardo's a really quiet guy and only gets excited about two things climbing and his kids.� I'm sure Michelle, his wife, is on the list also and I don't want to get him into any more trouble for having split with me last weekend.� Ricardo, by the way, is from Peru, which by its self is really cool, and I'm sure I create a little culture shock.� Anyway, we had had this great day at New Jack highlighted by a valiant flail on this 5.11a/b off the deck problem.� So after getting seriously spanked on that and totally pumped out on other great routes we headed off into the sunset in search of road food for the trip home.� |
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| ������� Now everyone has his or her special favorite road food, it?s the kind of stuff we don't typically eat or aren't allowed to eat on a regular basis.� Mine is LBDs (little brown donuts) in the ... well any time, and Salsa Verde Doritos with Cherry Coke.� We're coming out of the mini-mart in Barstow and Ricardo has got this bag of cracklings, you know deep fried pigskins.� I'm watching him start in on these things and it's not just a tear into the bag and wolf'em down kind of thing.� I'm noticing anticipation in that first crackling and then the savor after that enormous crunch that only deep-fried pigskin has.� Well I'm think'in there's more to this than hunger, this has got some personal history.� Let's face it, what we eat and how we eat it defines us.� Think how much of what we are is based on the experience of eating; it's a veritable window into the soul.� |
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| ������� So I have to ask about this special culinary relationship and voile he's telling me about how it reminds him of the foods of Peru.� All of sudden we're talking food adventure and he's really opening up a window.� For example there's this grilled small bowel that's cooked up crispy, oh and the beef heart.� Now it's not just the food, i.e. it's origin, or the seasoning, he's describing that these dishes are prepared in certain neighborhoods.� These are parts of town where people cook outside and I'm getting this vision and imagining the aroma, and Ricardo's got this look as he telling me that it is sooooo goooooood!� We are transcending fried pigskin now.� But I really couldn't get past the boiled chicken blood despite what has proven to be a true gift for describing food.� I guess what really defines a good climbing relationship is enthusiasm, ambition, and your taste in road food. |
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| April, 2001. |
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