I was able to go skiing for the first time this year in WV on Friday. All in all a very interesting day from a number of different perspectives. When I got to the slope, it was poorly groomed with a lot of frozen marbles,random chunks, and limited open terrain. I have had people who know that I ski out west ask me why I continue to ski here. I tell them that skiing is like pizza. There is a wide range from ok to really awesome pizza from Rizzo's in Philadelphia; but it is all good more or less. Well the day started out as a Walmart frozen with freezer burn and then came the snow. In 3 hours I was skiing in foot deep powder with drifts up to my knees!!!!!

. It was the end of the day, my legs were cooked and I was on my Magnums at 177. I had a blast. I had to work with the magnums and Ron I would have loved to see how much more efficient a Pilgrim or Shaman would have been.........but, I have digressed from the Clendenin method.
What I noticed when paying attention to centering on my uphill ski to drift and use it as a brake was that I had much more control over my speed on the steeps. Harold's method is great for giving balance, stability, and efficiency, but at least with me, it just make me go fast!!

. I have so much fun with that but my "problem" is that up until now I really didn't have a choice to not go fast. I could brake with my down hill ski with various degrees of the hockey stop, but it took a lot of work.
I spent a lot of the early part of the day feeling the EP on the hard surface. The thing that was interesting was that later, in the 8-18 inch powder, it was just as effective at helping me to control speed so that I could stay smooth and balanced in the milk.
All in all a great day - an Italian pizzeria quality day in the end... but not Rizzo's.... you have to go out west for that. The attempt to travel back on 77 Friday night is a whole other story, and adventure.