Wednesday, March 28, 2007

March 28th, 2007
Don't Give Up----Give In!
Can you picture this?
"No, no dessert for me. I filled up on all that cabbage and squash, and I hate to spoil the meal with chocolate cake"
Or this?
"A goodnight kiss? Oh, no thank you. I so enjoyed buying you dinner and paying for the show that I'm quite satisfied without one."
If these scenarios don't make sense, then how do you explain the average skier's attitude toward spring skiing?
"Uh, I'm your average Joe skier. I put up with freezing cold and a shallow snowpack in December, artic blasts and exposed rocks is January and frozen fingers in Febraury. But now that there is some warmth in the air and it's still light at five o'clock I'm putting my boots in the attic and hanging up my skis till next December."

Most ski areas are not any better in their reasoning.
"Uh, you see we open and lose money when it is cold, dark, and shallow in November to meet the requirements of the skiing public and industry and then when the snow is at its deepest and the skiing at its very best each season, we close."

Friends, friends. This isn't smart. Spring skiing is the dessert of the ski season, with powder one day and effortless corn skiing the next. Spring skiing is the goodnight kiss of winter. Spring skiing is skiing at its most alluring, most senuous. Spring skiing is sexy.
Taking to the slopes in March and April is the fun you've earned by skiing so diligengly through all those dark, cold, and shallow snow days. Don't give up---give in! Pleasure yourself with a run in the sun.
Look. There's no snow on the roads and the temperature climbs a little higher each day. In March and well into April every world class ski area in Europe and North America are still up and running. Get out and enjoy the bounty!
Oh, that's not all. You can throw away that by-now disgusting facemask, and replace it with sunblock. Find a deck chair, grab a cervesa, remove your clothes, and listen to the sweet music of spring. Love is in the air!
As if all this were not enough, as the sun stays up, prices go down. Lift tickets and helicopter skiing seats are cheaper. Hotel rooms are cheaper. Skis and sweaters and boots and poles in the baselodge are much, much cheaper.

What more do you want?
When the warm apple pie is put in front of you, when your date is puckered up, when the sun is shining and your juices are flowing and the snow is waiting--why on earth would you walk away?
My advice is to get down the boots, pull out the skis, slap on the wax and continue having fun.

After all, who deserves it more then you?

by Jules Older and JH


March 28th, 2007
Powder Skiing Report!It may have seemed like spring in the lower elevations of Colorado the past two weeks, but in the high San Juans we have been enjoying the best powder skiing of the season on the high north facing slopes that make up our terrain. Even Colorado locals find it hard to believe that powder can still exist when the ski areas offer only wet corn snow, but skiing is believing. Helitrax's terrain ranges from 13,700 feet to 11,000 feet and winter at these elevations lasts well into April.Currently colder winter temperatures have returned and 8 to 12 inches of snow are forecasted through Friday. Make plans to join us this weekend for powder skiing on our high, dry, north facing terrain.There will be plenty of time to cut your grass this summer, now is the time to ski the high peaks!!!!We are open through the 15th of April Seats are available this weekend.
JH

March 22nd, 2007 New Snow!..... Six to eight inches has fallen by 8:30am this morning. Another six inches is expected in the San Juans today. Now is the time to join us for the best powder skiing of the season. All of our terrain is open: the widest bowls, the steeper lines, and our far eastern Silverton terrain. Warm springlike temperatures do not effect our high north facing terrain above 13,000 feet. There will be plenty of time to cut your grass, now is the time to ski the high peaks!!!!We are open through the 15th of April Seats are available this weekend.
JH

1 comment:

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