To prepare for our weekend of skiing we fueled up Friday night with a duck breast dinner.  Thanks to Kevan for the perfect poultry to prepare.  I added a warm balsamic kale salad and a potato gratin dauphinois to accompany the tasty bird.

The weather was not as cooperative this past weekend as it was the previous, but we got out and up skiing anyway.  It was a very snowy Saturday downhill skiing and a drippy wet cross-country ski the next day.

Yes Kevan a “one beer break” while skiing is a Well Healthy Way:)