She said she wasn't going to bother with having me try about 60% of them because with his shape, they wouldn't be comfortable.
|Inside the saddle van.|
She also told me nothing about each saddle so I could focus on fit and comfort without preconceived ideas. We narrowed it down to four saddles pretty quickly. The one used saddle she had in my size, I didn't like at all. Bummer. She also bumped me up to a size 18 -- she said because of my long legs but I think it's also the extra groceries I've started carrying around since I passed the 50 year old mark.
Then we took Jackson to the arena and I tried them all out. She let me ride as long as I wanted in each of them.
|Getting a saddle ready to try. Jackson was very patient.|
|Waiting for the next saddle.|
The first one was comfortable. The second one felt strange at first because it had a very deep seat which I am not used to. But then when I started trotting in it, I liked how I could feel Jackson clearly. He seemed happy too. The third saddle was an immediate no. The fourth a maybe. I tried number 1, 2 and 4 again. I eliminated 4 and liked 2 even more. I tried 1 & 2 for quite a while at sitting trot and canter. Definitely number 2.
|Here it is! Custom Everest with long flaps|
Then I asked for the damage. It isn't from their most expensive line. Yay!! She said it has a curved spring tree so that is very good for Jackson's back. It has a single flap so it is very close contact. ...and it will take 12-14 weeks for my new saddle to arrive from the U.K. Then I have 10 days to ride in it and decide if I still want it.
I want it now!
|Everybody else was obviously very concerned about all the activity.|
Today was quiet otherwise. Last night I made an easy pasta that we devoured. The sauce was olive oil, a bit of cream, lemon juice and shallots. Then I stirred in fresh basil, drizzled each serving with more olive oil, and sprinkled with freshly grated parmesan.
I threw together salads with pears and carrots for the side.
We opened a bottle of dry Riesling to wash it down. Tonight, it's leftovers.