Preparing for Bretton Woods' 40th Annual Geschmossel Classic Ski Race seemed to take a lot longer than the actual racing itself.  As any ski mom or

Bretton Woods Geschmossel

 dad knows, whether downhill or cross-country skiing, getting the gang ready for a ski day can be quite a production.  There are lunches to pack, mittens to find, and skis to load into the car.  And if you're headed to a Nordic race, you've got to wax your skis as well.


I must confess that I only know the very basics of cross-country ski waxing; I rely on Outdoor Dad to tackle most of our waxing.  There's a lot of science and technique involved, and the pros have "wax technicians" that just take care of this aspect of racing.  The general idea is that wax on the bottom of your skis helps you kick and glide on the snow, but you've got to match up the temperature and consistency of the snow with the right wax for your skis. 


So on the morning of the race, as I gathered snacks and gear, Matt worked on waxing up his skis.  As he prepped his skis, Timmy was "helping."  To distract Timmy so that Matt could keep working,  I offered Timmy a piece of bacon to munch on.  Matt encouraged him by telling him, "bacon makes you fast."  Timmy marched over, took the piece of bacon, and then proceeded to rub it on the bottom of his skis.  Later, when Matt retold this story on Facebook, he said, "So if I win today, you know why... fast skis."


This, of course, made us all laugh, including our friend Sean, who always has our best interests at heart: he warned Matt that he was giving his waxing secrets away and that now everyone is going to be "'sliding on bacon' we call it in the race management business.  Just don't tell them about the pancake klister." (Klister is a type of very sticky wax.)