We decided this was the best way to warm up at the California campsite. Imagine the 1st lute suite, the 3rd cello suite and the solo flute partita here…
Andy is a professional driver. He made it from Salt Lake to downtown L.A. in ten hours flat!
Once we arrived we picked up Avik in Santa Monica and made our way to Malibu Creek State Park for the night.
The day of our gig at the Candlelight Bar in Ventura we spent hiking, visiting a swimming hole and eating a great lunch at Mugu Beach State Park.
Avik made the most awesome swordfish for lunch!
Swordfish Marinade
2 TBS minced ginger
1 cherry bomb pepper, minced
1 shallot, mined
½ tsp mustard seeds
3TBS braggs
½ tsp salt
1 TBS honey
We accompanied the meal with escarole and green onions tossed with olive, salt and lemon; herbed zucchini couscous; and a heirloom tomato-avocado-fennel-dill salad.
At the Candlelight that night we gave a pre-milonga talk on tango music that was well received and played for a really nice milonga.
We’ve been gone only five days and have already spent over 30 hours in the car! Today is our third longest driving day with a trek across the desert from Salt Lake City to L.A.
The milongas have been friendly and well attended overall and each night we are playing tighter.
We’ve also been accumulating some good memories:
Sleeping with a pika in the mountains west of Denver
Mice eating our sleeping bag cover
Having lunch at Vail pass
Posing with cowboys and guns in Glenwood
A mountain morning hammock
Our host Leslie’s homemade biscuits and gravy
Beer, Tequila, Music, and Dancing on a Sunday (!) in Salt Lake City
Right now we are listening to Piazzolla’s La Camora and loving how incredible the band changes tempo together
Its 200 miles to Vegas baby!