Do you have to deal with the bikers and shoers using the same trails as the skiers?
Bikers and skiers are nearly entirely spread apart nowadays, with groomed trails mostly set aside for skiers, and narrow single track trails that are designated as "multi-use" for bikers and everything else. Snow shoers mostly use the multi-use trails, and/or create their own tracks through the woods (after all, they are wearing snow shoes).
That said, the entire Happy Jack just operates with guidelines. Aside from a rule forbidding any motorized traffic (exceptions such as the snowmobiles for grooming fall under a special permit), anyone can go anywhere. So bikers can ride on the ski trails if they insist on it, and nobody can stop them. They just tend to not do it much anymore. There are still some people who, for whatever reason, seem to walk right down the middle of the groomed ski trails, despite all the signs discouraging that, and pointing out the multi-use trails. Snow shoers really aren't a problem; they don't tend to use the ski trails, but if they do, so what--you can barely tell they've been there.
Personally, I don't mind bikers and snow shoers on the ski trails at all (unless we have super soft conditions, when bikers will then leave deep gashes in the trail surfaces), and if it were up to me to get rid of anything, the thing I would regulate would be ban all dogs from the ski trails.
Predominantly that. They also do end up stepping in the tracks sometimes--not the biggest deal--and some dog owners will just watch and do nothing as their dogs gather up sticks and run around with them, chewing on them, with bits of debris left behind on the trails. And every so often--it's very rare, but it does happen--you will see a dog that will act hostilely, with barks and snarls, and chase after someone. Which should never happen.
By the way, if you're going to use Southern, it should be "'cuz", not "cause".
Do you know about grits yet?
Hey, the "snow" we had last week was about the consistency of grits, at least until it froze into a monolithic mass. Maybe if I'd put enough butter on it at the right time the end results would have been better.
I knows about dem grits but my yankee tastes just ain't partial to em.
I am glad to hear you are still getting snow in New England. I had heard rumors that there weren't winters anymore up that way and that it had been replaced by "in between".
We got about 2 or 3" of nice fluffy stuff Tuesday, just enough to conceal the ice. Not safe in unspiked shoes out there.
And some of the sugar houses already have their trees tapped and are boiling from the last bit of very early spring. Flow has dropped to nothing for now - not supposed to get above freezing until mid next week.
I'm holding off on tapping until later this month - otherwise I might end up with more syrup than I know what to do with.
Yeah, and grits - exposed to them thanks to my mess sgt back in the day. Never really understood the hype. Guess the marketing was all in reb-speak, so us yankees never became part of the target demographic. Could tolerate them smothered under a thick layer of SOS as an extender, otherwise, nope.
Ha--I wonder how many people know what SOS is! ; )
I know what it is, and I eat it not infrequently. My mother used to serve it to us when I was a kid, with the first S coming from a glass jar and the second S omitted in favor of mashed potatoes. These days I use Stouffer's over toast.
I had it from time to time as a kid, too. We did it with the shingle. I haven't had it in well over 50 years, not likely to again.
We used to get frequently at summer camps, always described using shingle as the second S.
I never heard the term SOS when growing up, btw, though my father presumably knew it by that name. But my parents weren't about to put themselves in the situation of having to elucidate. My mother just used the name that was on the jar from Armour.
I knew the term, but it wasn't what we called it. Pretty sure my mom prepared the sauce herself, but I don't recall the packaging of the main ingredient.
Yeah, Mom made the sauce from scratch. If asked today, she would probably try to claim that she only ever served it to us a couple of times, as she does with Spam, which we also had now and then, and which is okay if prepared correctly, though I have not had any of that since late June of 1983. Now that I think of it, I may have first heard the term SOS when I was told about the neighbor's husband (a veteran) asking his wife to prepare it for him one time when he wasn't feeling well, and one of my parents did explaing teh etymology to me. I was likely a teenager by then.
I'll guess that a lot of people read this log, and either everybody knows about SOS, or those who don't are too embarrassed to ask, because nobody has actually described it. Or else they just googled it.
We certainly ate some stuff I wouldn't eat now, but pretty sure we never had Spam. The only time I recall having any (and it was disgusting) was as an extra points element at the Drummond Island rogaine I did with Stan about 20 years ago. There was one control with a supply of the stuff and you got some kind of extra credit for consuming Spam. It wasn't worth it.
I am imagining Charlie emerging from the fine Italian villa he is staying, located somewhere in Tuscany, and strolling to the village center in order to obtain some dinner. And, once having been seated and sampling some delicious fresh grapes and several wedges of goat cheese while perusing the menu, ordering the house specialty: SOS. What a magnificent dinner it was! Concluded with an unforgettable grand finale consisting of cold instant coffee poured into little espresso cups from a battered plastic canteen, and a dollop of Italian ice cream on top of a John Wayne Bar.
I would not eat cold Spam out of the can, any more than I would eat cold raw bacon. There's a pretty good chance I'll never eat any Spam again anyway. And an even better chance that I'll never eat the infamous Armour Potted Meat Food Product, with its notorious ingredient: partially defatted beef fatty tissue. Charlie is lucky to have avoided Spam during his residence in what I believe is the state with the highest per capita consumption of the stuff.
My mom used to feed it to us too, as I believe my dad liked it. I don't think I learned the acronym until later, and mom made her own sauce. S might have been pre-packaged somehow; ours was served on toast. She also served us scrapple. (I liked SOS better than scrapple at the time, but cook neither for myself.)
Spam was a meal for us once on a camping trip, pre-kids.
I've never had scrapple, not sure I've ever seen it, and just picture it as being homestyle Spam. Or maybe I picture Spam as commercialized scrapple.
I think they're similar; I remember scrapple as being pretty bland (maple syrup made it palatable).
I stopped by to check in on my mother last night. Guess what she was having for dinner.
Since my parents were both from Philadelphia, I enjoyed a lot of scrapple when growing up.
True, it can resemble Spam if not properly sliced or cooked. But my mother used to slice it thin, and fry it in its own grease until it was a crisp as bacon. Then a little ketchup (another good Pennsylvania product) or syrup, hash browns, eggs up, and you're ready for the day! On Sundays my father would make a very salty SOS, or stewed lamb's kidneys...special treats!
Not bland at all; lots of different spices could flavor scrapple in many ways. I loved the stuff. But like Charlie, I'd eat that breakfast of saturated fat with extreme care today.
The above scrapple recipe is also the only marginally passable way to prepare Spam, according to my personal cookbook.
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