Living, Playing & Writing in the Outdoors
What do former pro surfers do when they’re done competing? They create state-of the-art technology so they no longer have to travel for the perfect wave. Or Kelly’s Wave.
The Kelly Slater Wave Company combines cutting edge science, engineering and design to create the longest, rideable open-barrel man made wave in the world.
You call yourself a ski photographer?? Well, there’s not much time left to put your money where your mouth is or your lens where the snow is so to speak. If you’ve dreamt of an all expense paid trip to the famed Cottonwood Canyons of the Wasatch Mountains to shoot some of the world’s best skiers, then the the Ski City Shootout is your ticket to ride. Applications for the 9th Annual Ski City Shootout, February 22-27, 2016, are being accepted now until noon on December 1.
The comp pairs up to eight of the top professional photographers with pro skiers to battle it out for more than $11,000 in cash prizes and, of course, bragging rights. The best of the best will attempt to capture the magic of Ski City (a.k.a. Salt Lake) and the Cottonwood Canyon resorts over a four-day period, with one day dedicated to each Cottonwood Canyon resort: Alta, Brighton, Snowbird and Solitude. Imagery is submitted at the end of the week in four different categories, then showcased at the always popular Shootout Award Party where the winners are announced and awards presented.
Each photographer submits a portfolio of eight photographs showcasing the best two images shot at each resort—showcasing what truly makes each resort special. For this, they win the big bucks:
• 1st Place Portfolio – $3,700
• 2nd Place Portfolio – $2,700
• 3rd Place Portfolio – $1,700
Here’s a taste of what the event is like for athletes and photogs:
Organizers have retired the Facebook Category and moved the prize money over to the Athlete’s Choice Category. Now, 1st place gets $800 and a full-page ad in POWDER Magazine’s Photo Annual, 2nd place gets $700, and 3rd place $500.
The “Off the Mountain” category (aka Urban Meets Mountain) is required from all participating photographers and the winner in this category will receive $1,000. Also, this year a Best of Show photo will be chosen from one of the eight photographer’s portfolios by the Ski City Shootout Panel of judges to win $1,000.
To see all the information on the 2016 Ski City Shootout, from categories to rules and regs, visit www.visitsaltlake.com/skicity/shootout. Again, applications are being accepted until midday December 1st.
Here are this year’s winners:
When you start to feel out of shape after just one run, it’s time to rethink your conditioning exercises. Here are some ideas!
If you think you missed out on purchasing tickets for the 2016 Sundance Film Festival, au contraire. You spared yourself hours of frustration and wasted time. The system went down. But organizers say that’s all in the past and will relaunch their sales site at noon MST, Thursday, Oct. 29.
Ticket sales on October 14, 2015, were shut down after about an hour when buyers started getting error messages on checkout. Organizers now promise a “seamless” purchasing experience. That said, the First Half Package, the Locals SLC/Ogden Pass, and the Locals 10-Ticket Package are expected to sellout quickly. Make sure you study the guide beforehand so you don’t ‘time out’ while ordering. Hint: Premieres, then Dramatic Competition films, sell the quickest.
In addition to last year’s change of eliminating registration for Individual Tickets, you won’t have to register for Festival Passes or Ticket Packages either. It’s a first come/first serve free for all until everything sells out. Sundance has also changed the names of their packages to help buyers more easily understand the offerings.
Here’s the decoder list:
First Half = (A) Thurs, Jan 21 – Tues, Jan 26
Second Half = (B) Wed, Jan 27 – Sun, Jan 31
Express Second Half Pass = Express Pass B
Eccles Theatre Second Half Pass = Eccles Pass B
Off Peak Hours Pass = Adrenaline Pass
Locals 10-Ticket Package = Film Lover’s Package
There’s also a $200 Festival credential if you prefer to skip the movies for the panels, music and off-screen events. But if you’re a Utah local a better deal would be the Locals 10-ticket package for $300 that gets you TWO credentials and TEN movie tickets for just $100 more.
If you’d rather avoid Main Street and Eccles mayhem, there’s a SLC Grand Theatre Pass and the SLC/Ogden 10-Ticket package this year. Stay in Salt Lake for less, get around easier with ample parking, and dine in restaurants that haven’t been shut down for private parties. Tickets are $20 this year so make sure you pick movies that also have a Q&A with filmmakers to get your money’s worth.
Individual tickets for locals go on sale January 14 (must have a Utah driver’s license or Utah state ID to pick up tickets) and a Sundance Institute Members online ticket sale will be on January 18. All remaining tickets will be on sale both online and at the Main Box Offices starting Tuesday, January 19 at 10:00 a.m.
Here’s yet another recipe I wasn’t able to ‘pin’! This one came out of an April 16, 2000, issue of Parade Magazine. Enjoy!
Lasagna freezes well, so make a double batch to have on hand. This meat sauce is great served over any pasta.
Type: Main Course
Courses: Pasta
Serves: 8 people
| Meat Sauce | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 cup | 62g / 2.2oz | Finely-chopped onion |
| 1 cup | 110g / 3.9oz | Finely-chopped carrot |
| 1 cup | 110g / 3.9oz | Finely-chopped celery |
| 2 tablespoons | 30ml | Minced garlic |
| 1 lb | 454g / 16oz | Ground beef |
| 1 | Plum tomatoes – (28 oz) – crushed, with | |
| Their juices | ||
| 1/2 cup | 118ml | Defatted chicken broth |
| 1/3 cup | 78ml | Tomato paste |
| 2 teaspoons | 10ml | Worcestershire sauce |
| 1 teaspoon | 5ml | Tabasco sauce |
| 1/2 cup | 73g / 2.6oz | Chopped parsley |
| 1/2 cup | 73g / 2.6oz | Chopped basil |
| 1 1/2 teaspoons | 7.5ml | Sugar |
| 1 teaspoon | 5ml | Chili powder |
| 1 teaspoon | 5ml | Dried oregano |
| 1 teaspoon | 5ml | Dried basil |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| Salt – to taste | ||
| Freshly-ground black pepper – to taste | ||
| Béchamel Sauce | ||
| 4 tablespoons | 60ml | Unsalted butter |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 2 cups | 474ml | Milk – scalded |
| 1/8 teaspoon | 0.6ml | Ground nutmeg |
| Salt – to taste | ||
| Freshly-ground black pepper – to taste | ||
| Lasagna | ||
| 3 1/2 cups | 511g / 18oz | Ricotta cheese |
| 1/4 cup | 36g / 1.3oz | Coarsely chopped basil |
| 2 tablespoons | 30ml | Chopped parsley |
| 1 tablespoon | 15ml | Dried oregano |
| 3/4 teaspoon | 3.8ml | Ground nutmeg |
| 8 | Cooked lasagna noodles – (to 10) | |
| 2 cups | 292g / 10oz | Grated mozzarella cheese |
Prepare the Meat Sauce: Heat oil in a pot over low heat. Add onion, carrot, celery and garlic; cook, stirring, 8 minutes. Add beef; brown over medium heat, about 10 minutes. Stir in remaining sauce ingredients. Simmer over low heat, uncovered, for 30 minutes, stirring occasionally.
Prepare the Bechamel Sauce: Melt butter over low heat, whisking in flour; cook for about 2 to 3 minutes. Slowly add milk, whisking until smooth. Continue whisking until thickened, 4 to 5 minutes. Season with nutmeg, salt and pepper.
Preheat the oven to 350 degrees. Combine the ricotta, basil, parsley, oregano, nutmeg, salt and pepper. Stir well.
Place 2 cups of the meat sauce in a 13- by 9- by 2-inch baking dish. Top with half the noodles, followed by half the ricotta mixture, 2 cups meat sauce, 1 cup bechamel and 1 cup mozzarella. Repeat with remaining ingredients in the same order.
Cover the dish with foil; bake for 30 minutes. Remove the foil; bake for 15 minutes or until the mozzarella is melted and bubbly. Let rest for 15 minutes before serving.
This recipe yields 8 servings.
Per serving: 745 calories, 56g carbohydrates, 40g protein, 40g fat, 132mg cholesterol.
