June 11, 2019 Day 3 Miles Road Trip Pause Day
The View Death Valley
Slept at The Inn at Desert Valley
Tennis Bub wins 6-2
This morning’s panoramic view of the
On the pause days, I’ll tell you about the view and our adventures. Sorta like “at sea” days for the cruise ships!
We decided, at 6 AM and 88 degrees, this would be a good time to play tennis. I’m not sure what effect the 190 ft. below sea level altitude had on the tennis ball bounces, but it must have favored Bub since he won 6-2. It could be, though, that his knee is just almost healed and he can get to my wicked drop shots. The Inn has two beautiful courts right next to the pool and fitness area.
Our breakfast was graciously included because of my travel writer status. I don’t usually eat a big breakfast, favoring smoothies or fruit for breakfast, but will take advantage of the morning meals that are included. The sour dough toast was especially good. A real treat was the date nut bread made from the dates trees that are planted around the property.
I tried salmon, Swiss and spinach in my omelet. I don’t think I’ve ever had salmon in an omelet and it was good, but I don’t think I’d order it again. The tastes melded together were too odd for me. An interesting touch was melting the Swiss cheese over the omelet after it was folded. That I may try at home.
Some History: The Timbisha Indians inhabited this area oasis for centuries. They provided many of the artisans and builders to construct the original Fred Harvey Company resort buildings, the Indian Village, and Park Service structures.
In 1883, Greenland Ranch was established by the William Tell Coleman Borax Company. It was named after the green alfalfa fields planted at the location. A weather station was established at the ranch in 1891. Greenland Ranch was renamed Furnace Creek Ranch in 1933.
Fast Forward: This area, owned by Xanterra, is now called The Oasis at Death Valley. In 2018, The Inn and the sister property, The Ranch, underwent a $100 Million renovation. We spent the morning and afternoon walking around both. The Inn, with 66 rooms and new casitas, is designed for a high-end destination experience. The Ranch with 224 rooms is geared towards family and adventurers.
I had an opportunity to interview Trey Matheu, the General Manager, and will be writing some articles about Death Valley and these properties. He told me they are now calling the $100 Million
Our afternoon was spent lazing around the pool. The temperature this afternoon climbed to 121 degrees. Not for the
The Inn Dining Room was our choice for another delicious dinner. I started with dates stuffed with blue cheese and wrapped with prosciutto and a pomegranate reduction. The perfect meld of tastes and presented beautifully.
Bub’s Shrimp Cocktail featured huge shrimp cooked to perfection.
The Kale Salad included radish slices from gigantic radishes that were crisp and tart. Additionally goat cheese, cranberries, and apples with an apple cider vinaigrette dressing convinced me I was eating healthily!
I ordered Mahi-Mahi and Bub choose the Lamb.
He wasn’t impressed with the Lamb but liked the fish-so we switched plates. This is his birthday trip, after all. It was all good.
Another day in Paradise
With God’s watercolors in the sky to end it.
I’m posting articles on the places we visited. This one appears on a great blog called The Traveling Fool