Living at low pressure

Something I never imagined when we made the decision to move to Colorado was the trouble with air pressure. Oh, sure I'm an atmospheric scientist, and yes I know that we're living at 5000+ feet above sea level, and of course I know that the atmospheric pressure decreases exponentially. I knew about the headaches, and acclimatizing, and the need for frequent hydration.

Though I tend to forget that coffee might not be the best source of hydration.

But what I never really imagined was the fun of imported foods.

Imported to Colorado that is.

It's kind of like being on a airplane all the time.

As we were traveling across the eastern half of Colorado, I learned the hard way that mustard bottles can spit when they're taken to altitude.

Thank goodness for spray 'n wash.

During our first summer here, I found out that single-serving yogurt containers with foil lids can be considered an armed weapon.

But something I realized just recently is that the hardest thing about the Easter season at altitude is finding a Cadbury(TM) Easter Creme Egg that hasn't leaked all over it's own wrapper.

It's even more difficult at 9000'.

So the next time you go rooting through the Easter Creme Egg bins at the checkout line looking for that perfect yummy chocolately creme egg goodness with no exposed chocolate and no signs of creamy egg-gut residue, just remember that it's taking me a lot longer to succeed, and that I might just have to settle for second best.

Thankfully they still taste good.