Day to day chatter... for plans, ideas and other stuff
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Advancedtelemikey op 24 December 2013 · 12:17Hey, just made the thread so we don't pollute the 'introduce yourself thread'...
Discuss, upcoming trips, plans, and whatever else pops to your mind here. -
Advanced49 op 24 December 2013 · 12:28@telemikey @admin
good plan, To add: I think the introduce yourself thread works because it is sticky. The international forum is still kind of hard-core with relatively few daily comments. It might therefore be smart to have the new "Day to day chatter" thread sticky as well? -
Advancedtelemikey op 24 December 2013 · 16:39Or we should just 'spam' the hell out of it and make sure it's always somewhere near the top!
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Touristjriph op 28 December 2013 · 22:10wow that is supersteep! -
Advancedtelemikey op 28 December 2013 · 23:38wow that is supersteep! jriph op 28 Dec 2013 10:10 PM
LOL, smarty pants! -
ExpertLuca op 31 December 2013 · 00:40report of the "christmas storm"
http://lucazattoni.altervista.org/Luca_Zattoni/2M_DEEP.html... -
Advancedtelemikey op 1 January 2014 · 18:06NIce report @Luca!
Still though, those storm days, with powder up to your armpits, your clothes soggy with a combination of sweat and wet snow, all the frustration with foggy goggles, skinning up through the woods cuz the lifts aren't open. The pure and utter silence caused by heavy snowfall. The laughs getting stuck once again. And laughing even harder when you push your mate over whilst he's trying to extricate himself from the wet concrete. The inventiveness meter high in the red, trying to find safe but fun snow despite the conditions. Finding a sweet stash and then looking back at your tracks. The warm fuzziness sitting in the bar reviewing the day and sipping a nice cold one. Even the cold slap in the face when you walk out of the bar, still moist and the cold hits you in the face and then seems to run down your neck and back despite that your coat is closed...
Man, those are the days.
I love skiing. -
ExpertLuca op 1 January 2014 · 19:12@telemikey what a poet!
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Advancedtrond op 2 January 2014 · 14:06[mention="/profile/603"]@telemikey[/mention] 😃 -
ExpertChester_Tartsnatcher op 4 January 2014 · 18:06Hello fellow ski freaks!
I am pondering the intricacies of another Yurpean ski trip.
As a misplaced individual hailing from a country of low brow, drone guided, bible thumping, conceptually Precambrian recidivists, I will need some guidance regarding my culinary forays.
I have spent a teensy bit of time roaming the alps from Vars/Risoul up through the hallowed slopes of La Grave to less exalted spots like Val Frejus and even the Milky Way. Most recently I managed to gimp around Central Switzerland to sample the powder plates offered in Engleberg, Disentis and Andermatt among the more widely known locales. I was sworn to secrecy regarding the most choice of these lest the marauding Scandies inundate the places with loud colors and straightlining rudenesses.
In each instance the skiing was lovely, distinct with excellent conditions available on virtually every day provided enough searching and wondering was applied to the situation.
But one problem presented itself over and over again.
In the Ecrins it was tartiflette. In central Schweiz it's rosti. Elsewhere it's raclette or fondue. Then there's the ubiquitous cured meats of legend and romance.
Now being from a land of primitive dining wrapped in electronic, crackling speakers thrust through the drivers side window with packaging galore, I am somewhat accustomed to managing my diet by traversing the perimeter of the megacorporsuperdoopermarket ferreting out the occasional vegetable, fruit or even (gasp) minimally processed grain product.
But in that great wide sweep of humanity, culture, art, soccer and "socialism", I am concerned about the inundation with cheese and potatoes. Not to mention the wads of cured mystery meats or mystery saucissons.
Is there any escape?
Are there some sort of gourmando Yurobuddhist maxims like the 4 truths and seven paths?
How can one navigate the post parandial potty paradoxes and transcend the threat of constipation and bowel blockage?
Where is the roughage? The fruits and mondo hipster gr00vy food stores where one can obtain the psyllium seed and raw papaya tinctures to soothe the tangled entrails while conversing over charmed crystals in whispered wisdoms?
All advice is welcome. I may soon again be traversing the sacred locales from La Grave through Cham and Verbier to skip lightly with birdo across some as yet indeterminate powder cache to hopefully gain the good company of those in Eastern Schweiz and Innsbruck.
Bonne Glisse! -
Advancedtelemikey op 4 January 2014 · 21:28Dear @Chester_Tartsnatcher,
I thought it was well known that hard liquor breaks down a lot of things.
Apart from sanity it also breaks down many a language barrier, to name something. Mundane situations also become incredibly spectacular and dare I say. Yey, even scottish women are said to become attractive, though I must admit that I'm not sure if skiing the next day is still in the picture should one imbibe to such an extent.
Not only that, but hard liquor is also said to break down congealed fatty and cheesy substances (read: raclette et al). This is why the window washer often times uses white spirit and such in his washing water. This is also why many a cheese fondue ends with a stout shot of brandy or similar (Poire Belle Williams, par example).
Try it.
Otherwise, a breakfast with All Bran, with orange juice and a strong cuppa joe is your friend 😉 -
ExpertChester_Tartsnatcher op 6 January 2014 · 17:10So you suggest that in order to manage the threat of danger cheese one attempts to slide between the Scylla of le fromage sauvauge and the Charybdis of skiing with a hangover and potential love haggis?
Really, sir. I cannot claim that Ullyssean torpor. I am but a lowly yank tempted all too often by the local delicacies and suffering thereafter with a blockage that makes pale the Imperialist threats to independently minded countries.
Bran you say? But this is not locally available in such locales as La Grave or Alagna or anywhere more remote. Occasionally I've found muesli to be a bit of a relief. But oh those Swiss are clever in demanding a pile of francs for those of us so desperately in need.
I'm considering smuggling some oatmeal and dried fruit through, but with the latex fingered threat of Heathrow, I have small faith of success of foiling that British thoroughness.
But really, I think I need to go in for some tartiflette counseling or maybe Esalen is offering a cleanse from attachments to rosti. Perhaps the Scientologists could set me up with a session where Tom Cruise can fly into some petulant frenzy regarding my enneagrams that bind me to these cheeses of danger and romance.
I gather that this medium is an inappropriate venue for the search for such resources.
My apologies. -
Beginnerlynsey op 6 January 2014 · 21:41Dear @Chester_Tartsnatcher,
Yey, even scottish women are said to become attractive, telemikey op 4 Jan 2014 9:28 PM
Oi! -
Advanced
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Advancedtelemikey op 6 January 2014 · 21:59@Chester_Tartsnatcher: dried prunes then?
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ExpertChester_Tartsnatcher op 7 January 2014 · 04:03? @Chester_Tartsnatcher: dried prunes then? telemikey op 6 Jan 2014 9:59 PM
Is this more Scottish effrontery?
😉 -
Advancedtelemikey op 7 January 2014 · 10:54LOL
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Advancedfreerdr op 9 January 2014 · 11:11planing to test some bd and k2 gear in pontresina this weekend (11. and 12 of January 14) the event ist called "teufelspowder". don't know where the guides will take us on saturday, but on sunday we l be on the diavolezza. anybody else headed there?
how ist the snowcover holding up in the upper engadin? i hope it was not too warm.
greetings. -
ExpertChester_Tartsnatcher op 11 January 2014 · 17:43OK, it's set: I'll be in Verbier starting Jan 23rd. This will be the start of a road trip with la Grave, Cham and Andermatt as planned stops. I was planning on Innsbruck too but the snow hasn't come in there...
I'll update with more specific dates as they materialize. -
Advancedtelemikey op 11 January 2014 · 18:24NIce.
I hope my knee lets me head down to the alps by then too (though as of this week, things arent making the progress they should). Should I head down, I'll give a shout out.
Anywhich way: enjoy! -
Advancedfreerdr op 13 January 2014 · 07:35There is still some pow to be found in St. Morizt. diavolezza (val arlas) for example.
Thinking about Andermatt for the next weekend.
A good week to everyone and to those out riding, have fun! -
Beginnerlynsey op 15 January 2014 · 21:30Heading out to Chamonix next thursday so starting the snow dance now, Courmayeur looks to have better snow at the minute, are we going to want to spend everyday there? Any other tips, first time visit so anything might be useful 😃
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Touristmeteomorris op 15 January 2014 · 23:27@lynsey,
Expect a lot of powderstress.
A must do is the Aiguille du Midi. Hire a guide and choose the routes that suit your skills.
More quiet, nice bowls and some treeruns are to be found around Vallorcine.
Courmayeur is always more quiet and has nice lines also.
Oh.. and take the train towards Les Marecottes (http://wepowder.com/playgrounds/les-marecottes). Nice runs to be found. -
Beginnerasurr op 16 January 2014 · 10:27Hello good powder people,
I am going to ski in the deep French south these days (Auron/Isola2000). It's already dumping and with regards to [mention="/profile/56"]@meteomorris[/mention]' awesome psychic forecast skills it might be pretty big these days.
Drop me a line if anyone is in the area and would like to do some runs 😃
Avy-aware people with proper gear would be more than appreciated. Always holding back a bit when going alone in such conditions...
Anyway, great week end to everyone! -
Advancedtelemikey op 16 January 2014 · 21:14Have fun and share your experience. Us office dwellers live through the reports of others!
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Touristmeteomorris op 17 January 2014 · 09:32
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AdvancedFreshPow op 17 January 2014 · 10:03@Asurr I'm going to be in Isola 2000 from this evening. Plan is to plough on saturday and sunday. Drop me an email on joost[mention="/profile/7762"]@freshpow[/mention].eu. I'll sent you my number. I am arriving at nice airport around 7:30 pm and expect to be in Isola around 9:00 pm this evening
