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New and Experienced climbers over 50 #23
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You were all sharing recipes before, here’s one of mine Facebook reminded my of today. My wife was away so I was fending for myself. On a climbing note it was a gym sesh today, led a 15, 16, 16, 16, 17, 20 and TR of a 21 and half a crimpy evil 23. Sorry you’ll need to do the grade conversion I can’t be fucked. Here’s the recipe: Fun Cooking With Carl! Step 1. Put some fucking meat and some fucking veggies in a clay fucking pot. HINT: Chop them up first! Step 2. Sprinkle on some fucking beer. HINT: Remove cans before cooking! Step 3. Place in oven, turned up to level fucking fifty or something. Step 4. Cook the fucking fucker  |
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Bruce, That picture and equipment description brings back ‘fond’ memories—breaking picks and all!!!! |
M Mwrote: Not Pepe's??? ed "pizza tradster... " e |
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Bruce, Ice is more fun now with the new equipment.. except for the increase in crowds. myself leading Smear in 84. same shitty screws. slightly better tools.. Mike fisher my partner was an outdoor gear rep so he had all the fancy clothes. sold me his hand me downs at a steep price.....  |
ed esmondwrote: So many places in New Haven with amazing apizza. Pepes, Sallys, Modern, Grand, Bar... Bar wins it for me with their bacon mashed potato pie and beer brewed in house. No need to wait in line in little Italy. |
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I thought I’d go check out the snow in the park today. Just being a minute late and I didn’t get to see snow on my favorite formations, but there’s still some on the ground. But I did go visit dog Day afternoon again just wondering if I might be More able to climb it this year. As many times as I tried, there was just a short section that I couldn’t handle. What I remember is how important it is to know your sequence and be able to get through it fast and precisely. It’s almost like you have to beat gravity And I like to stop and think about things on the way so down I go But even if I require a little assertive belaying , it’s so worth it because the rest of the journey is a gas.    |
M Mwrote: The clam one is really good too. Here's what I've been up to lately. The season started early this year, about three weeks ago in western MA. I usually boil once a week. The photo is just the first batch of bottling after my first two boils. Third boil made a gallon and a half. Fourth will be this weekend. Season usually wraps up around the end of March. https://photos.app.goo.gl/usHZAwigpYKH1zoz8 GO |
 We finally got some sun and clear skies today. It was great to go for a long walk. Mountains and foothills behind my neighborhood... |
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Palm trees and snow...crazy... |
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OH, GageO UM! |
GabeOwrote: Yea can I be your new best friend? I love maple syrup and I especially love it darker… but any kind will do. I carry packets of maple syrup now as backup emergency sugar , or in case I bump into a stack of pancakes when I’m out hiking in the desert.  |
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You’re in the wrong part of the country for that Lori!!!! Around here we have sugar houses around almost every corner. Short season though. My boss would time his annual trip from Boston to visit my office to coincide with maple syrup season!!!! Expect the sugar houses will be opening any day now. |
Alan Rubinwrote: Oh god. SUGAR HOUSES? What is this? Like, places that sell maple syrup? Please make sure to post some pictures if you get the chance. |
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The aroma from wood fired sugar evaporators late winter is nice and .... sweet. |
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Yes, sugar houses are where they process the sap into the syrup, as Soon said, by boiling it over wood fires—with great smells. While some are private for personal use, others however are small to medium-sized commercial enterprises which serve breakfasts and sell maple products. The season for most is very short though—usually around a month to 6 weeks—and variable depending on the season. |
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The bulk of the commercial boiling operations have switched to oil fired evaporators. After this year's fuel prices I wonder if anyone is thinking of switching back to wood. It's just not the same nostalgic feeling and it doesn't even heat up the sugar shack. |
Lori Milaswrote: If you look at the video I posted on the last page, that's a sugar house (or in my case a sugar shack). It's where the magic happens and you boil sap down 40:1 to make syrup. What Alan is referring to is that larger operations often have an open-house during the short season where people can come see the evaporator in action. Often it's a big deal for the sugar house, where they make pancakes and sell as much of their product as they can. My situation is just me in the woods. I don't sell anything, and I don't get much help from the family. Just a labor of love. My setup is the real deal, wood fired. Bucked up and split a lot of wood to make that syrup. Fortunately the wood is free (one thing we grow well in the stony soil of the northeast is plenty of trees). Since you asked for more pics, these two videos shows loading the evaporator with wood, and the start of a draw-off when the sap at the end of the pan gets to 7 degrees above boiling: https://photos.app.goo.gl/9Ft3Mz13kwzu6qgh7 GO |
Alan Rubinwrote: Alan & Nick: I thought I'd post one more mid-70s New England ice climbing photo to stoke those 'fond' 50 year-old memories. P1 of Pinnacle Gully in December 1974 -- and, yes, the pick of the Alpine Hammer snapped off at the top of the second pitch. Fortunately, the angle backs off after the first pitch and climbing with just an 70cm axe and a misbegotten Chouinard Climaxe (one of Yvon's less successful inventions) was feasible.  |
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Nice shot of pinnacle. Not as many photos from the old days. Mostly the cameras were manual focus. By the time you got the shutter speed and F stop correct and got it focused while wearing wool mittens chances are pretty good you were not giving the kind of belay that could actually catch a fall. Good thing we almost never fell. My first trip up Pinnacle 1983. we brought a bar maid with us and she had a Kodak brownie camera hence the square format. The AT boots and footfangs are borrowed. i am wearing my very first Pat Littleohn harness. Wearing blue jeans and a canvass Dickies Jacket. I have an extra pair of Levies and another wool sweater in the Camp Trails pack along with my Sorels that I hiked up in and 3 beers that I did not know I was carrying ;) It was a few days after this climb that I bought the old Kolflachs and broken SMC crampons from Mike Fisher.  Our fearless leader Jud Thurston with his dads 10th Mtn ax.  Me a few years later sporting all the cool toys. looks like I have a Hummingbird in my right hand and undoubtably a Simond Chakal in my left.  Jud on a climb we likly had the FA of but just called it the 4  |
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It was a bluebird day on Mt Wishicouldtella. About 15 min from my house.  We took turns breaking trail.  Old yellow birch tree    |
