by Armand Gutierrez, President

Another year, another NSC birthday. This year NSC will be celebrating its 65^th anniversary and the board is working on some possible events to celebrate this milestone. As we go into the New Year the board is also working on having more non-ski events, possible changes for the 2023-24 ski season, and efforts to boost our membership. Meanwhile, Mother Nature is replaying last year’s tune and blessing the Tahoe region with plenty of snow (and at times, unfortunately, rain).

Welcome to the Chinese Year of the Rabbit! Yes, the Chinese New Year starts January 22^nd and celebrations culminate with the Lantern Festival on February 5th. In Chinese culture, rabbits represent the moon. Some say it is because the shadows of the moon resemble a rabbit. Others say it is because of the rabbit’s pure characteristics. People born in the year of the Rabbit (1927, 1939, 1951, 1963, etc.) are often considered to be kind, but also showing confidence and strength.

2023 NSC Ski Week in Breckenridge

At the end of the month the Magnificent 11 Breckenridge Bravados will depart the California landscape and be transported to one of the best places (and highest) for skiing in Colorado. The last time NSC members schussed on the Breckenridge slopes was back in 1987. A lot has changed in all those years: more lifts, more terrain, and definitely higher lift prices.

QotM:  Friends are the most important ingredients in the recipe of life.

by Karen Soo, Trip Director

Toko waxes and tools is a Black Diamond sponsor of the National Ski Council Federation.  They would like to provide a monthly blast for share with our members. 

Toko is a Swiss brand and are known for their quality. They would like to extend a 30% discount to all National Ski Council Federation members. To access this discount, one needs to go to https://tokous.com, put desired items in the shopping cart, and then enter and apply the discount code NSCFTOKO on checkout (it’s on the right under promotional codes). The discount is on all products except for clearance items which are already very marked down.

Here are some useful videos.

How to use the Edge Tuner Pro for sharpening side edges

Side edge beveling

Shaping sidewalls using the Sidewall Planer Pro

by Karen Soo, Newsletter Editor

Happy New Year!!

According to the Chinese calendar, 2023 is the year of the Water Rabbit and it is expected to be a lucky and prosperous year.

The focus will be on work and career opportunities, but it is important to act quickly as those working independently may have an advantage. The Chinese New Year will begin on January 22, 2023, marking the beginning of a new cycle of happiness and good fortune.

After the eventful year of the Tiger, the year of the Rabbit brings the promise of a tremendous and ambitious new beginning.  This is an excellent time to prepare for significant projects and take on challenges with joy and determination. The Rabbit is also associated with travel, childbirth and starting a new business. It is believed to bring good fortune and happiness.

In Chinese astrology, the Rabbit symbolizes longevity and represents grace, good manners, sound advice, kindness and sensitivity. Embrace the positive energy of the Year of the Water Rabbit and let it guide you towards a happy and prosperous New Year.

People born under the sign of the Rabbit are generally known for their peaceful and harmonious nature. They appreciated comfort and may be seen as passive of shy at times. Despite this, the Rabbit is known for its artistic temperament and attention to detail.

However, they can be also be prone to being introspective and quiet and may sometimes appear distant or indifferent to their surroundings and peers. Despite if these traits, the Rabbit is a thoughtful and sensitive individual who values peace and harmony in their life,
The year 2023 is expected to be balanced and peaceful, but it is still essential to be prepared for any eventualities. This year is likely to see an emergence of exceptional creativity, craftsmanship and prosperity of those involved in luxurious ventures. Ballrooms, music studios, art centers, exhibitions and theaters are expected to be particularly popular is 2023.

It is advisable to be cautious and not to miss out opportunities as the Rabbit may be hesitant and quick to flee from perceived dangers. However, with careful planning and a focus on creativity and craftsmanship, 2023 can be a prosperous year.

Check out your horoscope in the Year of the Rabbit 2023.
https://horoscopeview.com/2023-chinese-horoscope.html

http://raymond-lo.com/p/14533/nr/100055/2023-the-year-of-the-rabbit-forecast

by Karen Soo, Newsletter Editor

Who doesn’t love chocolates?

With their rich chocolate flavor and chewy center, chocolate crinkles are a cross between a brownie and a cookie. The secret to their crinkled appearance? A simple trick: rolling the dough balls in confectioners’ sugar before baking. As the cookies puff up in the oven, the sugar cracks and reveals the dark chocolate center. For best results, be sure to make the dough a few hours ahead of time and chill it in the refrigerator before baking. This will allow the dough to firm up, making it easier to roll and ensuring that the cookies have a perfect crinkled texture when they come out of the oven.

Bon Appetite – Julia Child and Karen Soo shares the same birthday.

Servings: 48 cookies

Prep Time: 45 Minutes

Cook Time: 12 Minutes

Total Time: 60 Minutes, plus at least 2 hours to chill the dough

INGREDIENTS

•  2 1/2 all-purpose flour, spooned into measuring cup and leveled off with knife
• 2 teaspoons baking powder
• ½ teaspoon salt
•  5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli)
•  8 tbsp unsalted butter, cut into ½-inch pieces
• 1 teaspoon instant coffee or espresso powder (optional)
• 4 large eggs
•  1 cup granulated sugar
•  1 cup firmly packed dark brown sugar
• 2 teaspoons vanilla extract
• 1 cup Confectioners’ sugar

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Combine the chocolate and butter in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth.

3. In a large bowl, whisk the eggs with the granulated sugar, brown sugar, and vanilla extract. Use a whisk to smash any lumps of brown sugar. Whisk in chocolate mixture.

4. Add the flour mixture and whisk until evenly combined. (Note that the mixture will be very wet, more like cake batter than cookie dough.) Cover the bowl with plastic wrap and chill until firm enough to roll — at least 2 hours or longer if necessary.

5. Position two racks in the center of the oven and preheat to 350°F. Line two baking sheets with parchment paper and place the Confectioners’ sugar in a small bowl. Roll the chilled dough into 1½-inch balls, then roll each ball in confectioners sugar. (If the dough gets sticky, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 9 to 12 minutes, rotating the pans from top to bottom and front to back midway through, or until puffy and almost dry between the cracks. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with the remaining cookie dough. Store the cookies in an airtight container at room temperature.

6. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, roll in confectioners’ sugar, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the cookies cool completely and then store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

https://www.onceuponachef.com/recipes/chocolate-fudge-crinkles.html#tabrecipe

by Karen Soo, Trip Director

Remember those crazy weekend trips that Amy T and I use to tour lead?

The real challenge as tour leaders is figuring out what to serve on the bus for 35 plus people.

Here’s a great idea that I should try at our next potluck party on a weeklong trip. Dare me?

https://fb.watch/hjg_aA2wvD/

by Tina Woo, Membership

We won the lottery!  No, not that one.  During the Thanksgiving break, our family was very fortunate to visit and hike “The Wave.”  It’s been on my son-in-law’s bucket list for several years. The Wave is a premier photographic destination in the US Southwest and is located in the Coyote Buttes North area at the Utah Arizona border. It contains many spectacular rock formations including: The Second Wave, The Alcove, Top Rock Arch, Melody Arch, Sand Cove, Fatali’s Boneyard and the Grotto.

A 6–7-mile (with an elevation change of 1,000+ feet) round trip hike is required to get to The Wave. Since there is no trail to The Wave, you should be able to use a map and compass or GPS to help with navigation. The BLM (Bureau of Land Management) provides a map with your permit and instructions on getting to The Wave, and there are a small number of cairns along the way.

Only 64 people per day (48 permits granted three months in advance and 16 permits granted one day in advance) are allowed in the area. Applying six months in advance is recommended.  A permit is issued by the US Bureau of Land Management (BLM) three months in advance. 

Advanced permits for Coyote Buttes North are very difficult to obtain. All Advanced Coyote Buttes North permits are awarded by lottery held at recreation.gov. The lottery opens up four months in advance and popular times to visit are Spring and Autumn.

Here are some of our photos!  A most enjoyable trip.  While near Flagstaff, we also visited the Sunset Crater Volcano and Wupatki (a 900-year-old ancestral Puebloan site with over 100 rooms).

For More Information https://www.thewave.info/index.html

by Sandy Kiyomura, Board Member

Some of us skied Palisades, Alpine and Northstar before Christmas.  Roland Lee invited us over for dinner on Tuesday night for “tacos Tuesday “.  Pictured (left to right) Sandy Kiyomura, Elaine Graves, Roland Lee, Judy Bracken and Carole Henri. The “junior” skier in front is Amelia Maupin, Sandy’s granddaughter. Her mother, Misha took the picture.