Pat Donnelly

Always find something at the Under Armour outlets. Cold gear compression fit is a great based layer and does not retain moisture as cotton does. Picked up 2nd and 3rd layers and all have dried overnight and are ready to go the next day after simpy hanging with no drying efforts required. Get a FedEx account to ship gear in advance; SporTube's double ski tube works great. Check Home Depot or Lowe's for plastic totes with the two piece hinged tops. I use one or two of these to ship helmets, boots, goggles and spare parts in advance. The usually have two lock holes on either side and I use zip strips to secure in the closed position. Throw in a couple of plastic zip strips to secure for the return shipment home. I always pack an extra Intec heel cable the required tools one may need.

http://www.bomberonline.com/vbulletin/showthread.php?t=14526&highlight=carve+enthusiasm

I have had 2 sets of Giro's "tune-ups" and they are not bad but I am going to give this a try for deeper bass http://www.amazon.com/Philips-Neckband-Headphones-SHS5200-28/dp/B003CJTR8M/ref=cm_cr_pr_product_top

Thermics. I tried several remedies and these boot heaters have yet to fail me. I always dry my liners after riding and pre-heat with an air dryer for at least an hour before riding. Using Gold Bond or Utterly Smooth cream / lotion before putting your socks on also helps.

Light base grind (for structure) and edge tune at start of season and have about 4 hours on the snow since tuning. I have a local shop and the same technician has handled my gear for the past 8 years. Base 1* X 2* on side edges. A few cosmetic blemishes on top as well as the base (minor/hairline). Orange flame top sheet. Built for 200 lb rider. Arrived from Coiler Jan 2008. Nanospeed base 181 T (TITANAL "METAL") 13.2m scr x 19 waist. $425 shipped to lower 48.

Dude - conditions were very carvable at Pine Knob yesterday a.m. Full on sunshine and very few people. I shared the first chair up with a skier friend at 8:55 . . . was my first day on for the season. Left around 11:00 a.m. Drove by the area around 3p.m. and things were a bit crowded. Looks like rain is in our forecast :-( Get out early in the day or after 8pm if you are planning on night riding. Got your Warren Miller tickets yet?

Lupe Fiasco's "shinning down"

http://snowboarding.about.com/od/acessories/a/customfootbeds.htm

Great session!! If nothing else, check out "Hey Soul Sister" http://www.livefromdarylshouse.com/currentep.html?ep_id=46

http://www.firsttracksonline.com/

Urgh!!!

the whole family could enjoy a Weber smoker or a Green Egg. . . turkey time is fast approaching

Ease the pain BEFORE it sets in. . . http://www.sportlegs.com/about/welcome.asp Crunch and burn all want, this stuff works providing you ingest before you ride. Little benefit after the burn has started.

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http://www.skisnowboard.com/telluride/getting.html

http://pie.cooksillustrated.com/equipment/overview.asp?docid=25623 Published July 1, 2010. From Cook's Illustrated. <!-- ASP: recipe dek / short description -->Though plenty of rib and brisket enthusiasts convert their grills into makeshift smokers, proper lower-temperature smoking is best achieved with a designated appliance. Right? list of products tested Weber Smokey Mountain Cooker - 18½-Inch Big Green Egg Brinkmann Smoke ‘n Grill Charcoal Smoker & Grill<!-- END ASP --> <!-- ASP: Article content -->Though plenty of rib and brisket enthusiasts convert their grills into makeshift smokers—we’ve made do with an indirect fire, a pan of water, and soaked wood chips—proper lower-temperature smoking is best achieved with a designated appliance. Giant truck-towed smokers can run as much as $5,000, so we shopped for more affordable alternatives and came home with a trio of significantly cheaper (between $60 and $750) “bullet” models: smaller, cylindrical-shaped vessels, about the size of a kettle grill, that feature a large cooking surface atop a charcoal pan. Other than introducing wood to the fire, smoking is all about holding the heat at a low, steady temperature for a long time—a full day, in some cases—a process that not only bathes the meat in smoke flavor, but also helps tenderize it by breaking down its tough connective tissue. The appeal of a smoker over a rigged kettle grill is its promise of prolonged, steady heat retention. Smokers typically have the advantage of a larger fuel capacity (for a longer-burning fire), a water reservoir (to absorb and retain heat and produce moister results), and more vents (to control the air flow and temperature within a smaller, more precise range). According to manufacturers, these features keep the ambient temperature in the necessary 225- to 250-degree range for up to 24 hours with little tending of the fire. We settled for a 12-hour temperature test, recording the temperature of each model every hour while smoking turkey breasts, ribs, brisket, and pork shoulder. Design flaws in one model immediately became apparent. This smoker had neither air vents to control temperature nor an ash grate for its charcoal pan, so that burnt charcoal bits continually smothered the fire. Even with constant tending, its temperature plunged below 200 degrees after only three hours. Furthermore, the charcoal pan was accessible only by removing the 17-inch cooking grates and water pan first—an awkward and potentially hazardous maneuver. One other gripe: Its imprecise thermometer read “hot,” “cool,” and “ideal,” instead of exact temperatures. Meanwhile, two others hovered comfortably in the 250-degree range from start to finish. One not only boasted exceptionally precise temperature control, but due to the excellent heat retention of its ceramic construction and vents that opened all the way, it was able to reach temperatures as high as 700 to 800 degrees, allowing it to double as a grill and brick oven. However, it came up short on the basics: The single, 18-inch grate was cramped. It also lacked a water reservoir, so that meats turned out drier across the board. In the end, a mid-priced competitor smoked out the competition. It included twin 18.5-inch grates, which provided ample room for four pork butts, two whole turkeys, or four rib racks; a water pan; and a multitude of vents for excellent temperature control. Our only complaint? A lack of handles made transport and cleanup difficult. <!-- ASP: print this link with the correct ID to see the methodology page --> <!-- end review content --><!-- ASP: winner's circle; if there are two categories of winners (highly recommended, recommended, etc), print a new winnersCircle div for each rating level --><!--ASP: print rating level -->Winner <!-- ASP: print this: -->Weber Smokey Mountain Cooker - 18½-Inch Save for its lack of handles, this model literally smoked the competition.

http://www.skinet.com/warrenmiller/events/royal-oak-music-theatre

http://www.ziraldo.ca/ About 10 years or so ago I met Don at Highlands during a Pure Carve Session. Shared a cup of coffee with Don and Norm. Have received promo e-mails but never sampled the wines . . . Don was riding hard bootrs at the time.

If you don't get it repaired this year, I suggest purchasing travelers insurance if you are planning any trips. My bill from my catching a nose last Feb was $5,000; Buttermilk to the Aspen ER via ambulance + X-Ray & MRI and snapping the shoulder back in place. No surgery was done until I got home. Ended up with bankart tear; stiched a chip back in place and tightened the ligiments up with 5 anchors. The P.T. told 3 anchors is common and he had never heard of 5 before. Post Op: Plan on 6 weeks in a sling, sleeping in a recliner or in bed on your back. Followed by at least 4 weeks of P.T. Make sure you ask about mobilization therapy during your 6 week in a sling. I did not know until after my 6 weeks were up when the Doc asked, "did we have you in a mobilization chair?" A what??? Opps, I guess we forgot that for you.

http://www.aspendailynews.com/section/home/141744

http://www.backcountry.com/store/newsletter/a927/SUP-Stand-Up-Paddleboarding-101.html?cmp_id=EM_SAL1214a4&mv_pc=r105&rmid=BC_June_News&rrid=76865171

http://vimeo.com/9615973

http://www.vimeo.com/12676408

Kent, You might want to contact BOL'r Joel Parker down in South Padre Email info@spikiteboarding.com Phone 956.772.1098 Mail South Padre Island Kiteboarding, Inc. 5208 B Padre Blvd. South Padre Island, Texas 78597 Have to put in a word for Mike Doyle's SUO boards as well http://www.scsiinc.us/ Here's an inflatable board http://uliboards.com/standup.php

http://www.rainbowsandals.com/BattleOfthePaddle/HI/Videos.asp