pastry

Name that pastry, this time from Switzerland. It’s a spitzbube for backcountry skiing.

It’s not skiing, it’s snirting. The new sport. Just have a place to dunk your skis afterward, and get ready to load up the washing machine once you’re home. But a day in the mountains, no matter how close to a laundry soap commercial it comes, is still a day in the mountains. So yesterday myself, Nick Thompson and Dave Downing ended skiing what I call the Teeny Couloir (left) on West Pearl Mountain. But not before a small detour as well as a pastry alert. Check it out.

Grieskogel is a medium sized ski peak in the western Stubai Alps, in the Larstiger mountains between Sellrain and Hochstubai. You reach it for backcountry skiing via the usual network of roads you find in this area, in this case reminding me of spring skiing on Independence Pass back in Colorado. I’d hooked up for today’s trip with Manfred Barthel, the Austrian alpinist elder I’ve come to know over the past few years. Manfred continues to amaze me with his skill and endurance, not to mention his amazing knowledge of the Alps. He seems to have a sixth sense of where the snow is good, the avy danger lower, or the

Breakfast at the Heidelberg was typical of this region: coffee, tea, good bread, cold cuts, and cereal if meat wasn’t your thing. Today we head to the Jamtal Hut on the Silvretta Traverse. Thermos filling was done from the tea water tank. I mixed up a liter of Cytomax, kept my Rittersport chocolate at the top of my pack, and off we went on a well beaten skin track heading southerly to the high Alps.

It’s Friday, time to carbo up for a weekend of human powered vert. My destiny with pastries this year seems to be one of basics — kind of “Lou’s pastry land revisited” or something to that effect. Perhaps that’s because…