Beasley's Page

Discounts end tonight, April 30.Get 'em now and save some money better spent on beer or ribs, or bacon.See More

No, this isn't about Indianapolis.We were at the mountain this weekend with a couple of friends.  I wasn't going to be skiing with them, so I wrote down our cell phone numbers on a piece of paper for each of them, and in my usual way, added the Ski Patrol number to the bottom of the list.Guess who was riding the Spruce chair, saw an accident which had just happened, and called the Patrol from the chair.So, put 207-824-5350 into your cell phone if it's not there already.See More

...is the Cho Sun Annex in Southridge.  Up until now, my favorite mountain food was the Thai curry bowls at Steamboat, but now I think we've got a winner right at home.For those who haven't tried it yet, go ahead.  Forget the drab mystery-meat burgers and steam-table grilled cheese.  My muscles were ready to get back on the slopes, too, not loaded down trying to assimilate some fatty globules.See More

It looks like the midpoint of the prediction puts the eye making landfall on Cape Cod Sunday night. See More

OK, so it was a wind hold day.  At noontime you could loop the Tempest chair with no wait, before they closed it down. Chili and draft beer made the day worthwhile.  I liked the one that had a noticeable taste of herbs, which brings us to our brainstorming topic for the day: How can we make it easier to identify which chili is which on the tray?  I thought of pre-printing tray liners with 2-inch circles, one with each restaurant's name, and then as you get each cup you put it on that spot.  I'd…See More

I stopped by North Peak on Sunday to see if they were cooking ribs.  No.  Chicken and burgers only.  I asked about ribs for next week.  What I heard was not encouraging.  They said they had to use up what they had first, and that's...chicken and burgers. As nice as the North Peak deck is on a warm, sunny day, paying outrageous prices for what is essential a McDonalds quarter-pounder just doesn't make it. Beat the drums for ribs.  The mountain lunch food has been then pits this year, and…See More

From what's on the mountain now, it appears that there will be no park under the Barker lift on Rocking Chair.  It's flat, and all the rails and other equipment, except for one beat-up ramp and a rail off in the woods, has been moved over to Southridge. On the other hand, Southridge now appears to be just one big park, side to side, with a few narrow runs between the rails and jumps just so that people can get down to the Chondola.  There are lots more rails and other "feature" equipment off to…See More

I just got an e-mail about this development.  They plan to make the passes interchangeable between the two mountains.  This is probably great news for those who stay in North Conway, since they now get two different mountains for the price of one.

We typically stay at the Summit.  We cooler in our own food, mostly. Friday night, we cooked up a couple of packages of Lloyds Ribs.  The whole hallway on the second floor smelled great.  Saturday, it was a lasagna that Penny had made up the day before.  We brought it up "raw" and just put it in the oven for an hour or so. What other things to people bring up to feed the hungry multitudes without spending a lot of time or having to stand up too long in front of the stove?See More

A couple of threads about skier accidents at Sunday River have disappeared over the last few days.  I assume they were pulled by the moderators. While this kind of information is perhaps a negative reflection on skiing in general, it does serve to remind us all that we can't let our guard down when we're on the mountain. Wear your helmet. Put the Ski Patrol number, 207-824-5350, on your cell phone. Ski in control. Ski with a buddy. Be very aware of trail conditions, particularly on icy…See More

We're going to Steamboat with a group of SR skiers in a few weeks. We're not taking the airline that gets all choked up when the bags board the plane. We're taking one of them that treats your bags like paying customers.So, what strategies have you developed for dealing with this? What do you check, and what do you carry on? Does anyone pre-ship their equipment?See More