Breakfast, Lunch, and Dinner.....

We will be serving up sunshine for breakfast, increasing clouds for lunch, and a chance of snow for dinner!  The temperature on the hill did not breach the freezing point the last two days, really helping the champagne powder stay ever-so-fresh, and making for some incredible groomers.  Our grooming team was able to lay out 88% of Groomable Terrain Overnight; if you were here yesterday then you know how sweet the lines of corduroy were and will be today as well!  Mother Nature’s attitude has been incredible lately!  She will be blowing snow with blizzard like conditions one day, and then smiling on us the next with a parting of the clouds and sunshine all around.  The photo was taken Wednesday in case you are wondering.

 

 

 

 

 

 

 

 

 

 

 

There is a chance for snow nearly everyday next week, but the possibility percentage isn’t very high, so honestly it could be hit or miss at this point.  There is a big system off shore, but all forecast modules are agreeing that it will miss Tahoe and dip more into Southern California.  They have been wrong before, hopefully to our benefit this time!  The system on Wednesday kind of shadowed the Sierra Crest, giving some of Tahoe a few inches and over a couple of feet in others.  We only reported 6 inches, which in fact was probably more due to the heavy winds from the south.  When the temperatures stay as cold as they have been the last few days, even the slightest wind can easily blow the incredibly light powder around.  In other words, measuring the accumulation totals can be very tricky!  I found all kinds of powder stashes yesterday; the snow was almost up to my knee in some places.  With that in mind, my powder stash tip for the day is to follow the wind for once!  If you are facing southeast down the slope, you’ll probably notice the most substantial snow accumulation.  Head over to Mt. Pluto between Crosscut and Delight, the snow was exception over there yesterday with pockets of powder, and incredible groomers.

Talk to you soon,

 

Chris