by Armand Gutierrez

June was a heat record holder. July was a heat record holder. Any guesses on what August might be like? Temps have certainly gone up lately, but that’s expected during the summer. Fortunately, our hot days are minimal and milder days will be upon us. Now that skiing is over I hope you’re enjoying whatever your passion is, be it hiking, biking, golfing, or your favorite outdoor endeavor. 

NSC Webpage Updates

Have you noticed anything new on the NSC web pages? On the home page in the upper right hand side you will see the FWSA Historic Ski Club logo. This logo is presented to ski clubs that have 50+ years as an incorporated club. The other update is on the About/Board Members page. I reviewed a variety of corporate websites that feature their board members and thought this would be beneficial for our website. The board member photos and short bios are designed for members to become familiar with the board members.

FWSA Historic Ski Club Honors

The FWSA Historic Ski Club honors is presented to ski clubs that have 50+ years as an incorporated club. NSC was founded in 1958 and last year we celebrated our 60^thanniversary. However, the club was not officially incorporated as a non-profit club until 1968, and thus NSC qualified with 50+ years. NSC also received an official FWSA Historic Ski Club certificate. Sandy Kiyomura initially worked with FWSA in securing this honor, and then Frank Chang continued to work on this while Sandy was enjoying herself on the FWSA Japan trip. Thanks to their dedicated efforts NSC was awarded the FWSA Historic Ski Club honor.

Whistler/Blackcomb Ski Week 2020

If you haven’t signed up for this trip then now is the time to fill out the application and get your checkbook out as well. The trip is over half full (limited to 60 applicants) so now is the time to signup, especially if you already have an Epic Pass that is good for Whistler/Blackcomb. The second payment is due on August 10^th, so be sure to include that with your deposit. This trip is a little more expensive than our usual trips, but the cost can be greatly reduced if you have the Epic/Epic Local pass for lift tickets.

For 2019-20 Whistler/Blackcomb will be on the Epic Pass, and is also good for Northstar, Heavenly Valley, and Kirkwood. Here is what you need to know about the Ikon and Epic Passes for the Whistler/Blackcomb trip:

• Purchase the Ikon Base Pass(Squaw/Alpine) from Sports America and receive a $30 discount on the Whistler/Blackcomb trip. However, the Ikon Pass cannot be used at Whistler/Blackcomb. Go to this link to purchase: www.sportsamerica.com/ikon-nisei
• Purchase the Epic Local Pass(Northstar, Heavenly, Kirkwood) and receive a $30 discount on the Whistler/Blackcomb trip. The Epic Pass can be used at Whistler/Blackcomb for up to ten days. Go to this link to purchase: www.sportsamerica.com/epic-nisei

If you have any questions about either of the passes then drop me a line at president@niseiskiclub.org

Davos/Portugal Ski Week 2020

NSC is collaborating with FWSA on their 2020 ski trip to Davos, Switzerland (Feb 28 – Mar 7), with an extension week to Portugal (Mar 7-13). Davos offers 186mi of guaranteed ski pistes, 57 cable cars/lifts, 110 slopes, and a vertical drop of 5,656 feet. In other words, this place is huge, and the Klosters ski resort sits next door for additional skiing adventures. If you are planning on making this trip then now is the time to sign up as rooms are filling up fast. For Davos there are a couple of Comfort rooms, several Executive rooms, and four Jr. Suites available. For Portugal there are only three spots left, with all the suites sold out. Please submit all forms and the first payment directly to me at:

FWSA Davos Ski Trip

c/o Armand Gutierrez

1843 Cabana Drive

San Jose, CA 95125

Subsequent payments will be sent directly to Debbie Stewart, VP of International Travel (address is on the applications). The Davos/Portugal flyer and application forms have been posted.

If you have any questions about this trip then drop me a line at president@niseiskiclub.org

by Hoyt Nelson, Board Member

On Fathers’ Day this year, my son took me to a unique place in the hills off Hwy 17 past Los Gatos.  It’s called Nonno’s (that’s Italian for Grandfather’s) at 21433 Broadway Rd. in Los Gatos (but actually in Redwood Estates), tel. 408-353-5633.  See YELP for more details. You start by taking a R off Hwy. 17 going S from Los Gatos and take a R toward Redwood Estates/Holy City (6 or 7 mi. S of Los Gatos).  Then turn R onto Madrone Dr and take a L to stay on Madrone and another L to stay on Madrone.  Turn L toward Broadway Rd. and then take a slight R onto Broadway.  Hopefully you have GPS for more clarification since it can be a bit tricky to find.  The small cluster of rustic buildings has no large signs, but you may notice a tiny (12 ft. X 12 ft.) post office on the L just across the street from the restaurant.   Head to the back yard on the far R side of the main building where you will see 2 bocce ball lanes and lots of picnic tables in the woods.   The side of the building is where food and drink are dispensed.  

Nothing but lots of very friendly locals here (and a couple of visiting Norwegians here on holiday). It’s easy to get into a fun conversation with anybody there. Great salad and pizza bars and pizza (made in a wood-fired oven shaped like a 5ft. high garlic bulb).  Even the kinds of pizza that I never order tasted great and the salad bar had fresh ingredients with most of the stuff you see in fancier places.  Some reviewers say it’s the best pizza in California.  Desserts and sandwiches are also available, but don’t miss the pizza. I think it was $22 for all-you-can-eat salad bar and pizza but that might be just for Fathers’ Day.  The cook just keeps pumping out different types of pizza in response to requests or his whims.   Beer, wine, etc are extra.  I believe the back yard pizza thing is just weekends, but check.  There’s a restaurant along side, but there’s no menu.  The guy says Yelp doesn’t keep it up to date so he doesn’t list it anymore.  Just call.  The 2 bocce courts and balls are free.  The lanes are just pounded dirt with rough wood sides and a few markers, and are a little squirrelly, but you may figure out some of the major lumps after a while.  As we left, the woman who runs the small store next to the Post Office waved at us and smiled as drove off.  It’s just that kind of a place.  My son and I had a great time and you will too.

contributed by Judy Bracken, Newsletter Editor

I had a lot of plums from my tree this year, and this was a good way to use them. I think you could probably substitute peaches, cherries or other stone fruit for the plums, depending on what you have. It’s easy to prepare; make a double recipe and freeze one for later!

Ingredients

• ¾ to 1 cup sugar
• ½ cup unsalted butter or butter flavor coconut oil, softened
• 1 cup unbleached flour, sifted
• 1 teaspoon baking powder
•  Pinch of salt (optional)
• 2 eggs
• 24 halves pitted purple plums
•  Sugar, lemon juice and cinnamon, for topping

Preparation

1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a springform pan of 8, 9 or 10 inches. A quiche dish works well too, but make sure to butter it first. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped or ice cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)