Sunday, February 26, 2012

What's The Matter With Powder Park?

Nearly running up Little Water Peak---windboarded and crunchy as always.

We started the day with a few laps on the north side of the peak.

Light through aspens.

Red, White, and Blue: traversing the peak and subsequent ridge line on the way to Powder Park.

Our final lap on the fall line south-facing shot of Powder Park. The Park is like the petting zoo of the Wasatch---low angle, safe, and cuddly. Fifty turns in 4-inches of cream powder. The area is often crowded, except when you get to the trailhead at 7:30, which we always do, and you get first tracks even on your last lap of the day.

Which is to say, there is nothing a matter with Powder Park.

Saturday, February 11, 2012

Powder, Debris

The two Wills and Ben went for a ridge walk to the top of Gobbler's Knob. Ben brought his spotting scope to view avalanches. We spotted some old avalanche crowns, now wind-blown and filling in, of when the entire west face pulled out.

The author at the summit.

Ridge walking.

Its hard to see, but someone wanted to decorate the summit of Gobbler's with a sparkly somethingorother in the tree. The view north to the Sessions mountains seems decoration enough. 

And yes, there was some skiing. There was about 10 turns in creamy powder on the 30-degree sub-ridge, the best of the year thusfar, before it gave way to crusts and avalanche debris from the last storm cycle.

Saturday, February 4, 2012

The best of crust, the worst of crust

Early morning skin up Butler Fork, with views to Kessler Peak and the Argenta slide path.

Making our way up to Mt. Wilson. The Wilson chutes (right) have not slid and look scary and the Rime-covered trees at the top are pointing to Wyoming and into the horrendous wind that is blowing much harder in the valleys. The air was still up high though...

Me and the Twin Peaks massif.

Its February now. The bushes are still pushing out of the slopes at 9000 feet. We ski breakable and non-breakable crust and are happy about it. There were moments of making quite nice edge carving turns. Who knew that in the Wasatch in February you'd have to use those metal edges. I thought those were for resort groomers. At the top, Ben pulled out a sandwich made with barley flour, and I suggested he make pizza crust out of the barley flour. He's going to try that tonight. This whole day will be about crust of some type or another.