Welcome to Louis (Lou) Dawson's backcountry skiing information opinion website and e magazine. Lou's passion for the past 45 years has been alpinism, climbing, mountaineering and skiing -- along with all manner of outdoor recreation. He has authored numerous books and articles about
backcountry skiing and is well known as the first person to ski down all 54 of Colorado's 14,000-foot peaks, otherwise known as the
Fourteeners! Books and free back country news and information here, and tons of Randonnee rando telemark info.
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Backcountry skiing is a dangerous sport. You may be killed or severely injured if you do any form of randone, randonnee and randonnée skiing. The information and news on this website is intended only as general information. While the authors and editors of the information on this website make every effort to present useful information, due to human error the information, text and images contained within this website may be inaccurate, false, or out-of-date. By using, reading or viewing the information provided on this website, you agree to absolve the owners of Wild Snow as well as content contributors of any liability for injuries or losses incurred while using such information. Furthermore, you agree to use any of this website's information, maps, photos, or binding mounting instructions or templates at your own risk, and waive Wild Snow its owners and contributors of any liability for use of said items for backcountry skiing or any other use. 
Orange Marmalade Swiss Roll?
I can tell you that it’s NOT a twinkie!
omelette norvegienne?
roulade a l’orange
I thought you guys would be quick and you are: roulade a l’orange
It hit the spot. But I would have liked something radical and Austrian instead. Had something last night that qualified, perhaps again tomorrow. So plenty of blog fodder coming!
Try some pitiza. Seen it spelled a few different ways. My relatives used to make it, though I haven’t had any for too long. Sweet, dense bread with cinnamon, finely minced nuts, raisins and whatever else someone wants to throw in it. Stretch the dough, pack it up with goodies, roll it and then they wet it and rolled in pastry dough so the outside was all crispy and flaky. When my great-grandmother used to make it I’d never even get a taste…always disappeared sometime between my dad walking in the door and the rest of us making our way into her house. Yep, ol’ pa was a pitiza junkie…wondered why he always had to go check on the garage when Gram was baking the good stuff.
Lou, my Gram’s house was in downtown Crested Butte…You know the house with the garage covered in license plates? That was hers…she is the one who collected and put all the plates up. Guess it is a pricey B&B now.
Sorry, but I never consumed one while recently in France and didn’t catch the cool French name.
Hello,
if it was filled with apricot jam, it is called “Marillenroulade”.
Happy to see you liked my country and all its “strange” cultural habits…
Lucky you are – you have readers in Austria – This is a simple “Biskuitroulade”. Besides the Böglerhof is a quite nice Hotel in Alpbach…
+1 on “Biskuitroulade” and apricot jam filling. But then I’m from Vienna. Same country as Alpbach, but a few valleys from there, so completely different culture..