As we may have mentioned before, Pagosa is not an easy place to get to. One of our guests discovered this to her dismay on Thursday. After a long morning of traveling, she arrived in Denver only to be bumped from her flight to Durango. The best offer that the airlines had for her was to be rerouted through Pheonix, arriving in Durango at 11:30pm. Her original flight would have landed at 12:43pm. After much hassle and negotiation, she was lucky enough to be at the desk when someone cancelled for a slightly earlier flight to Durango. She was able to snag the seat. She was going to arrive at the Guest House late and weary, missing dinner and an afternoon of fun and relaxation. All she asked for was a glass of red wine and perhaps a snack in her room. What to feed her?
Well obviously, something to go with her wine. What could be better than a bit of cheese. Many years ago, Alex and I arrived at an Inn in Maine, tired and late, and waiting for us was a lovely basket with fruit, cheese, crackers and various other sundry. We happened to have a bottle of wine in the car and created a late night feast for two. It was early spring and the night was dark and cold. But we were snug in our room in an empty inn with a warm fire, our wine and some cheese. With that memory in mind we created a nourishing snack for our guest. There was a half bottle of Antinori Chianti, some gorgonzola dolce, MouCo ColoRouge ,organic crackers and a bowl of Colorado cherries, bing and ranier. A range of tastes, textures and flavors that would go well together and soothe our traveler before climbing into bed. It was exactly what we would have wanted had the situation been reversed.