My mountain, Cannon, got a bumper crop of snow this year. So as we came to the last open weekend, we didn't have the usual thin cover punctuated by mud and granite and glare ice. Instead, there was an abundance of spring snow on all the trails.
From the top of the morning to lunch time, the snow transitioned from boilerplate ice on some trails, to salt on formica, then almost everything turned to corn. On Sunday the lower parts of the mountain transitioned into mashed potatoes, and at the very bottom, soup.
Corn is my favorite since one can do no wrong on that very forgiving snow. However, the mashed potato glop near the bottom ended up becoming a favorite place for me. Not because it was easy or forgiving, however. Indeed, no. At first it threw me around. My skis sank in the dense wet mush, and anything I did that wasn't J.U.S.T. R.I.G.H.T. was punished immediately. I'd receive one punishment for differing edge angles, another for dysfunctional weighting of one ski over another, and another for fore-aft screw-ups. GREAT SNOW! ... because every skier error caused a different snow response.
Making mistakes on our New England hard snow is not very informative. Every error causes the same thing -- a skid-out. That's not very helpful, really. But the goo this last weekend immediately produced different results for different screw-ups.
Because of that differentiated snow response, the mashed potatoes taught me what was wrong with a long-time persistent hitch in my left turns. I've been trying to diagnose and heal those turns for ten seasons. Got it now. By lunch I was blasting through as if there was no glop. And if I slowed down to beginner speeds, the hitch in my left turns that would normally raise its ugly head was gone. Spring thaw, I love you.
Anyone else have warm thoughts for this type of snow?
Edited by LiquidFeet - 4/21/15 at 4:23pm