Good Skiing Part 2


By Susi, Instructor at Snowbird Mountain School


Skimum Nicole gains greater control by pointing that Belly button downhill, getting the weight on the outside ski and “schmearing”

 Leg rotation and skiing bumps efficiently  

Our technical focus in our second coaching session was turning our legs more than our upper body… What??? Yes, it is the truth: a turn starts with the body parts closest to the snow: the feet and the legs. Often times we use our shoulders or our hips to start a turn, we are twisting shoulders and arms uphill at the end of a turn, we flail with our arms to help us stay in balance… These movements are not very efficient and not always graceful  😉.

The Skimums worked hard to keep their upper bodies disciplined, rotate their feet and legs to steer their skis through the turn, while keeping their belly buttons – and other body parts – directed towards the tip of the outside (or downhill) ski. We realized that the release of the energy created by twisting the lower half against the upper half of the body made it much easier to start a turn and to point the skis in the opposite direction.

We also put our “schmearing” skills to use.  We’re not carving into the turn.  As Skimum Denice visualized, “It’s like spreading cream cheese on a bagel — the schmear.”  As we release energy placing weight on that outside ski, gravity allows the entire bottom of the ski to coast downhill. More contact means more control over our direction and speed.

To apply the new skills we found some crusty and then soft bumps, where we POINTED our belly buttons into the direction of travel, rotated our legs on TOP of the bump, SCHMEARED down the back side of the bump to control our speed, then GLIDED up the next bump!  Like magic, Skimums found they had total control.  Turning and shmearing, turning and shmearing… In control, with grace and efficiency!!

If you did not have a chance to be with us or you want to review turning the legs under a stable upper body and bump technique check out these videos

Good Skiing: Pro Tips for Skimums


By Susi, Instructor for Snowbird Mountain School

DSC02112What is good skiing? The definition of good skiing is different for everybody. I like this one from David Oliver, PSIA (Professional Ski Instructors of America) Alpine team member: “…. The idea of good skiing is about the ability to make a choice about where you want to go at any moment – whether its forwards or backwards or in the air, or moving down a race course at 70 miles per hour…”

Whatever the intended and desired outcomes are: skiing is based on a common set of fundamentals that can be universally applied.

What does that mean for the Skimums? During our ski lessons at Snowbird we are working on improving our skiing to enjoy this beautiful mountain and all it has to offer even more! In session 1 last Wednesday, we focused on directing our balance toward the outside (or downhill) ski. Why? The outside ski is our workhorse. With the outside ski we get stability and we control the shape of the turn.

If you did not have a chance to join us on Wednesday or if you want to review the one footed drills check out the video with Katie Fry and Nick Herrin.

Join us next Wednesday for more tips and tricks to improve your game!!  To make sure Mountain School sends enough instructors, please RSVP by Tuesday for the January 28th FREE Group Lesson (gratuity suggested) by sending comment below.  

IMG_2026Sources:, PSIA Alpine Technical Manual



Snowbird Mountain School is once again offering FREE group lessons to Skimums for the next FOUR Wednesdays. If you’ve done it before, then you know how great Instructor Susi and her team has been.  Based on conditions, we decide what to work on.  This is for Int/Adv skiers.  If you’re a beginner or a “Returner,” then check the Mountain School website for some incredible new programs (that Skimums kind of suggested).
We’ll meet at the GADZOOM lift at 9:30am.  The lesson ends at noon.  As usual, some Mums stay, others jump into their pumpkins and head back down the mountain.

YES, IT IS FREE, but a gratuity is suggested ($10-20).  To help Susi get enough instructors, please, RSVP below by TUESDAY AT 6PM.  

YES, YOU CAN BRING FRIENDS.  We get a lot of new Skimums this way, and the Mountain School likes to show what it can do with grown-ups (the kids can’t have all the fun).

NO, YOU CAN’T FIND OUT ABOUT THIS ON SNOWBIRD’S WEBSITE.  Just here.  Email below if you have any questions.  See you on Wednesday!

SOLUTIONS for 2015

Ski Mums Powder 2

A straight line doesn’t always get you where you want to go

By Skimum Paula

In 2015, I’m looking at things differently, as in, laying my head on the edge of the sofa and finding cobwebs under the table differently, and I’m starting with “resolutions.” Resolutions, a New Year’s tradition of making them on the 1st and failing to keep them by the 4th, are hard for most people. This year, I’m working on reSolutions instead.

A problem-solver by nature (What woman isn’t?), I can usually identify and tackle most practical issues coming my way. I’m taking that approach to other more personal things in my life this year. The trick with Solutions is being honest about identifying the actual issues and then recognizing the skills and resources I already have to solve them or, as friends and hubby often remind me, let them go. Even better, unlike resolutions, Solutions are flexible and expected to fail now and then.

My first Solution is to spend time on the mountain with friends in order to nourish my body and soul. Skimums will meet starting THIS WEDNESDAY, January 7th at 9:30am at the Gadzoom Lift. Hope to see you all there.

I Can’t Find the Plug!

IMG_1322If Skimums preaches anything (and it doesn’t; well, not often), it’s to remember to recharge your batteries so you can give more to others.  This Wednesday is your chance to do just that before the last holiday push!  Snowbird is hosting a SkiTreat, a morning lesson by the Mountain School from 9-noon, lunch, spa tour and half-price access. The cost is only $40. #cheeperthantherapy (and a lot more fun).  RSVP to the Mountain School today at (801)947-8222.  This event will get you plugged in, charged up and ready to handle the holidays and the New Year.

Snowbird Offers Early Treat to Wasatch Women

DSC02112Snowbird invites Skimums and all Wasatch Women to take a break from the December madness at its first-ever Holiday SkiTreat on Wednesday, December 10th.  Work on your turns during a half-day group lesson with the Mountain School (9-noon).  Then, enjoy lunch, laughter and a chair massage in The Atrium at Cliff Lodge (noon-1). Cliff Sports will introduce you to the most-innovative and stylish gear for women (take pictures for your letter to Santa), and the Cliff Spa will give you a tour of its jaw-stopping rooftop facilities and let you stay for half-price (fyi — it rarely does this).

DSC02284This is a great day to catch up with old ski friends, meet new ones and, as always, enjoy the beauty of the mountain in your own back yard.  For Park City, Provo and Ogden friends, this is a terrific opportunity to come explore Snowbird with Skimums and other gal pals.  The cost is only $40, an absolute deal for lesson, lunch and other goodies.  Reserve with the Mountain School at 801-947-8222.


Slow Cooker Recipes for Ski Days

(Or, How to Ski All Day Instead of Cooking All Night)

By Skimum Heidi, Creator of

“What are we going to have for dinner?”  As a food blogger, this is pretty much the first thing out of my mouth each and every morning. Or at least the first thing right after, “Where’s my coffee?”

Slow Cooker Vegetarian Lasagna Soup

I love plotting and planning dinner. But I like getting on the mountain even more. And when fresh snow flakes start falling, dinnertime planning, shopping, and prepping eat into my day—and my real craving—for more ski time.

So what’s a Skimum to do?

Take it low and take it slow with everyone’s favorite appliance circa 1974, the slow cooker, with recipes like my Slow Cooker Veggie Lasagna Soup.

So that when your rosy red cheeks break through the front door, you’re greeted with smells that say, “Dinner, is served.” Yeah, Pavlov was right.  It’s really that easy.

The slow cooker we all got for a wedding gift is the Skimums’ best friend when it comes to guilt-free skiing—ahem, playing hooky—with nobody the wiser about the fact you snuck away for a few hours of slope time.

The glory of slow cooking is not just that it sits in the pot all day caramelizing, tenderizing and tantalizing everyone around.  It does so typically with ingredients you usually have on hand and, even if you don’t, with substitutions that work just as well if not better.  In other words, slow cooking is hard to screw up. 

For those who have trouble roasting a chicken, slow cooking will have you channeling your inner Julia Child.

Slow Cooker Vegetarian Lasagna Soup

Slow Cooker Veggie Lasagna Soup 

Submitted By Skimum Heidi


  • 1 yellow onion, diced
  • 2 cups brown mushrooms, sliced
  • 2 zucchinis, sliced
  • 4 cloves garlic, minced
  • 1 15 ounce can tomato sauce
  • 1 28 ounce can crushed tomatoes
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 tablespoon dried basil
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 12 ounces lasagna noodles
  • 4 cups fresh spinach leaves

For the ricotta cheese topping

  1. 1 8 ounce container ricotta cheese
  2. 1/2 cup mozzarella cheese, shredded
  3. 1/4 cup parsley, chopped
  4. 1/4 cup basil leaves, chopped
  5. generous pinch of kosher salt

Add the onion, brown mushrooms, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to the liner of a 6 quart slow cooker. Set the slow cooker on low and cook for 7 hours or on high and cook for 3 1/2 to 4 hours.

Once the cooking time is done, cook the lasagna noodles according to the package directions, drain and rinse and add to the soup. Cut them into smaller pieces if you’d like. Add the spinach and warm until wilted then ladle into soup bowls and top with a dollop of the ricotta cheese topping.

For the ricotta cheese topping
Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

serves 8-10

At my blog, FoodieCrush, I have a few more slow cooker recipes that you must add to your Wednesday rotation, like:

Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken (recipe here)

Slow Cooker Thai Chicken Soup

Slow Cooker Thai Chicken Soup (recipe here)

Slow Cooker Pork Posole Soup

Crockpot Pork Posole Stew (recipe here)

On the chairlift one recent, snow packed morning, a gaggle of us Skimums had an all-out confessional about how the slow cooker is our secret weapon for carving out another hour or two on the mountain each week.

We compared notes in between runs and dished about our favorite recipes that we’re sharing below. So start your quick prep, toss it in, turn it on and start making your turns on the mountain.


Colosimo’s Slow Cooker Chili

Submitted By Skimum Liz

Recipe by Colosimo’s Sausage, recipe here


  • 2 pounds mild or hot Italian sausage, crumbled (Colosimo’s brand recommended)
  • 1 (12-ounce) can black beans, undrained
  • 1 (12-ounce) can plain chili beans, undrained
  • 1 (12-ounce) can kidney beans, undrained
  • 1 (29-ounce) can tomato sauce (Colosimo’s brand recommended)
  • 1 (12-ounce) can crushed tomatoes or 3 medium tomatoes chopped
  • 1 onion, chopped
  • 1 green pepper, chopped, optional
  • 1 (4-ounce) can chopped green chilies, optional
  • 2 tablespoons chili powder
  • Salt to taste
  • Pepper to taste
  • Sour cream, for garnish
  • Grated cheese, for garnish


In a large frying pan, brown the sausage until cooked through. Place in a slow cooker. Stir in all the beans and their liquid, the tomato sauce, crushed tomatoes, onions, green peppers, green chilies (if using) chili powder, salt and pepper. Cook on low heat up to 8 hours or on high heat for 4 hours. (This also can be cooked on the stove-top for several hours at a low simmer.) Ladle into bowls and top with sour cream and shredded cheese.

Make 4 to 6 servings


Dark Beer and Pepper Short Ribs

Submitted by Skimum Sharon
Recipe by Fabio Viviani


  • 1 ½ pounds boneless beef short ribs
  • 1 tsp. kosher salt
  • 2 tsp. ground black pepper
  • 1 cup all-purpose flour
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 2 ea. onions, sliced
  • 5 ea. garlic cloves, smashed with a knife
  • 6 fl. oz (about ½ of one bottle or can) stout beer
  • 1 quart beef stock
  • 1 sprig rosemary


Reduce the quart of beef stock to one cup in a shallow sauce pan or deep sauté pan and set aside. Season the short ribs with salt and pepper, and then dredge in flour until well coated. Heat the olive oil in a Dutch oven over medium-high heat. Cook the dredged ribs until browned on each side, about 5 minutes per side.

When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later. To a slow cooker, add the onion as a bed, then add seared short ribs. Add as well any juice or drippings reserved from the pan. Cover the ribs with smashed garlic cloves, fresh herbs, butter, salt and fresh cracked pepper.

Add the stout beer and reduced beef stock. Place the lid on the slow cooker and set to high. Cook for approximately 6 hours or until tender. Top short ribs with sauce made from cooking them.

Yields 3-4 servings


Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

By Skimum Julie



  • 2 pounds Pork tenderloin
  • 1 teaspoon Ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 clove Garlic; crushed
  • ½ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Cornstarch
  • ¼ cup Balsamic Vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce


Mix together the seasonings: sage, salt, pepper and garlic.  Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.  Cook on low for 6-8 hours.

1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.  Heat over medium and stir until mixture thickens, about 4 minutes.  Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)  Serve with remaining glaze on the side.


Deb’s Famous Chicken

By Skimum Denice


  • 3 lbs               Chicken tenders (I use frozen)
  • 4 Tbls             Melted butter
  • 1 pkg              Good Season’s dry Italian dressing mix
  • 2 can              Cream of chicken soup
  • 16 oz.             Cream cheese


Put chicken and butter and Italian dressing in crockpot.  Cook on low for 3 – 4 hours (I put chicken in frozen so might take a little longer).  When chicken is done, heat and mix soup and cream cheese.  Add to chicken and mix.  (The chicken should shred up when mixing)

Serve over rice.


Crocko Taco

By Skimum Bettina


  • 1 lb                  Ground turkey, chicken or beef
  • 1 (8oz) can      Rotel (I use cilantro flavored)
  • 1/2 cup            Salsa
  • 1 packet          Taco seasoning


Add diced peppers and onions (if you have time!).  Throw everything into crock-pot.  Cook on low for six or more hours.


Crock-pot Pork Loin

By Skimums Kathy and Jamailia

(Classic Recipe with No Real Measurements)


  • 1-Pork loin
  • Sea salt
  • Pepper
  • Minced garlic (to taste)
  • 1/2-cup water


Place ingredients into crock-pot. Cook on low for 12 hours. Shred the pork. Serve with favorite BBQ sauce.


Crock-pot Brisket, Baby!

By Skimum Paula
adapted from My Recipes

Brisket_1Our family’s favorite crock-pot recipe comes from Southern Living magazine.  It’s a Texas-Style Barbecued Beef Brisket that is ridiculously easy and guaranteed to please any picky palate.


  • Brisket_Ingredients1 large sweet onion, sliced
  • 3 garlic cloves, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon jarred beef soup base
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons hickory liquid smoke
  • 1 (2- to 3-lb.) beef brisket flat, trimmed
  • 1/4 cup beer
  • 3 tablespoons bottled chili sauce


  1. Lightly grease a 6-qt. crock-pot; add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket; place brisket over onion mixture in slow cooker.
  2. Whisk together beer and chili sauce. Slowly pour mixture around brisket (to avoid removing spices from brisket).
  3. Cover and cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours) or until fork-tender. Uncover and let stand in slow cooker 20 minutes.
  4. Remove brisket from crock-pot; cut brisket across the grain into thin slices. Return brisket to crock-pot, and spoon pan juices over meat.

Do you have a favorite slow cooker recipe? Share it with us in the comments below, we’re always on the lookout for new, delicious food to share.

Stay in touch and follow Skimums on Instagram and Twitter.

How to Ski Snowbird for $12 a Day

Does it make sense for me to buy a Snowbird season pass?

By Skimum Richelle

Ski MathHave you ever thought about getting a Snowbird season pass but assumed it was too expensive, or that you would never use it enough?  I used to think the same thing.  Then I did some simple math…and it changed my life!

Long Ski Season
First, in order to get the most out of a season pass, you need as many opportunities to ski as possible. Snowbird boasts one of the longest ski seasons in the country, averaging 180 days each year. While most other resorts here in Utah shut down their lifts by the middle of April, Snowbird keeps the party going as long as there is enough snow to ski on.  It is not uncommon to ski the Bird on Memorial day.  A couple years ago I even skied on the 4th of July!  There are, roughly, 28 weeks between Thanksgiving and Memorial Day.  Ski just one day a week, on average, and you can fit in 28 days on the mountain (I told you it was simple math).

When I bought my first season pass I decided I would shoot for one ski day a week (every Friday morning).  I also tried to take advantage of the occasional powder day as well.  That first year I ended up skiing nearly 40 days!

Divide the number of days you think you will ski
in a season by the cost of your pass
to get your cost per day.

Picking the Right Season Pass
Snowbird offers a number of season pass options to match your schedule and lifestyle. Want to go big? You can get an Unlimited Tram and Chair Pass which lets you ride any lift, 7-days a week.  It’s a great option if you plan to ski a lot and love the access that only the tram can provide.

Graph - Unlimited Tram & Chair

Don’t need a tram pass?  You can save some money and buy an Unlimited Chair Only Pass.  Thanks to the Peruvian Tunnel and the new Littlecloud Chairlift, it is now much easier to get around the mountain. (Frankly, I prefer to sit on a chair between runs anyway.)

Graph - Unlimited Chair Only

Prefer not to fight the crowds on the weekends?  The Midweek Chair Only Pass lets you ski Monday through Friday.  For me, the Midweek Chair Only Pass works great…and my cost per ski day is ridiculous!

Graph - Midwee Chair Only

In my opinion, If you are planning on skiing 10 or more days with the Snowbird Skimums this season, then buying a Midweek Chair Only Pass makes the most sense.  If you plan on skiing on the weekends as well with friends or family, then an unlimited pass may be the right choice for you.

Block of Passes
Snowbird also offers several options to buy a block of passes at reduced prices. Some are for a single user and others are transferable. These can be a great deal and, depending on the package, you can even roll over any unused days into the next year. For example, they offer a Ten-2-Share for $390 (or $39 per day).  I have several friends that buy a 10-day pass each year.  Frankly, the problem that I see with these “punch passes” is that they just don’t get used.  My friends tend to save them for those “really good days,”  and when they do go, they feel like they have to ski hard all day long, trying to squeeze the most out of their day pass – beating themselves up and risking injury.

Buy Early and Save!
Snowbird offers significant price discounts on your season pass if you buy them before the middle of September (check the Snowbird website for exact dates).  In fact, the above graphs assume you bought your pass at the discounted price.  I actually buy my pass as soon as I can in July, and I use it for the rest of the summer to ride the tram for hiking and mountain biking. It’s a great way to enjoy the Bird all year round!

I LOVE my season pass!  I ski 10 times more than I normally would without one. I stay in much better shape and I actually enjoy the cold, Utah winters!  Even better, I can ski a half day (or less) guilt free. Running up the canyon for a few runs in the morning is perfect with my busy schedule – no need to dedicate a whole day each time.  

Change Your Life!
Do the math for yourself.  Find out which pass makes the most sense for you, and then DO IT!  You may just find that you enjoy winter so much that you are sad to see summer coming.

Click here to browse the various season pass options on the Snowbird website

The Fast & Furious Tabata Workout

By Skimum Paula

I think Tabata is Japanese for “suffer,” but that may be unfair. Developed by a Japanese scientist by the same name, the theory behind a Tabata workout is that an intense, 4-minute workout can improve aerobic and anaerobic performance better than endless sets of lifts and miles of cardio. For busy (and unless carpooling is an Olympic sport, non-jock) Skimums, this sounds perfect!

According to (of course), the basic components of a Tabata workout include–

  • 20 seconds of intense training
  • 10 seconds of rest
  • 8 rounds total

Done in 4 Minutes!

I can suffer through just about anything for 4 minutes. Heck, I was in labor for 21 hours. Four minutes? Easy! Here is one Tabata workout Skimum and Personal Trainer, Melissa Newell, threw at me—

  1. Jumping jacks
  2. Alternating backward lunges
  3. Jumping jacks
  4. Alternating backward lunges
  5. Burpees
  6. Side skaters
  7. Burpees
  8. Side Skaters

Well, I wouldn’t call it easy (re-read the first sentence). It’s really hard, but it’s over so quickly, it’s kind of a rush!

Because these are calisthenics-style exercises, you can do them in your home in your bare feet and Paul Frank pajamas after the monkeys have finally gone to bed. Very little space is required. Squats, burpees, jumping jacks – there are dozens of different exercises incorporated into a Tabata workout, but they generally are done in place. So, stand in front of the television, crank up an episode of Scandal and Tabata away. You’ll be done before the first commercial. You’ll feel like such a Gladiator! (Scandal humor)

Finally, other than a timer like the one on your phone, no special equipment is needed. You can grab a few hand weights (or a couple cans of diced tomatoes) to step things up, but many exercises rely on body weight as the resistance.

There are all kinds of Tabata recipes, but contact a personal trainer for a workout that meets your fitness goals and (of course) check with your physician before starting any exercise program.


Baker, Stronger, Faster!

By Skimum Paula

I’m not a jock. I hate running, I’ve had gym memberships go stale, and a yogi once trampled me, but that’s another story. This wouldn’t be a problem except that I like to eat, drink and ski powder. So, in order not to resemble a snowball both on and off the slopes this winter, I decided to do something.

I baked chocolate chip cookies.

They were delicious, although I needed to try three just to make sure. Then, I took pictures and posted them on Instgram where I came face to screen with a six-pack of abs. OMG! They belonged to the mom of a kid in my daughter’s class. A real mom! Who’s had real babies! Who I see in the carpool line!

Oh, fudge!

I hit “Like” and sent the mom, Melissa Newell, a personal trainer with a personality and a Skimum, an email saying, “I’m tired of looking at your abs and then looking at mine! Help!”

As a working mom, Melissa appreciates that finding time to exercise is HARD and that making time is even HARDER. I can always find a reason not to exercise, e.g., work, volunteer project, kid activity, household “stuff”. If I’m being honest though, it is part of the “not granting myself permission to do for me” barrier that every woman I know faces constantly. With Melissa literally showing up at my door, handing me weights and counting down reps, I cannot put up that barrier. With her gabbing with me while doing another freaking set of sit-ups, I cannot quit, get bored, swear or think about my to-do list. Ok, I still swear a little bit during sit-ups. The barrier is gone though, I’m having fun and I’m seeing results – both inside and outside.

One month later…

I have lost 3 inches (and gained a half-inch in my bust, which amused Hubby greatly). More importantly for me, I have gained strength and endurance, which will definitely help me on the slopes. My shoulders, arms, and legs now have little bumps here and there. That’s pretty cool! I’ve doubled the number of pushups and sit-ups I’m able to do as well as the amount of time I can plank. I can plank!! I can crank out 20 minutes on my “classic” NordicTrack skier, a fantastic piece of machinery I picked up online, while chatting away. Do I have six-pack abs? Oh, goodness, no, but I’m no longer afraid to look. Best of all, I feel stronger than I have in a long, long time. I’m ready to tackle powder, moguls, teenagers, whatever comes my way, and maybe a few more cookies.

For more on one of Melissa’s pre-season Skimum workouts, read The Fast & Furious Workout.