2024 FALL GET TOGETHER

[beanolar]

How festive! Ahead of its time.

Hey is there topo for crud and mud? We have a small gaggle of children that may enjoy its friendly climbs.

I heard from Alex that the top of the upper crust is not so approachable for TR. too bad. I ALSO heard we wouldn't let her put a bolt on dad's crazy runout route??? For the love of the children!?!?

[clink]

 Obviously, you haven’t been haunted…yet.

[JC w KC redux]

Ahead of its time.

Hey is there topo for crud and mud?

top of the upper crust is not so approachable for TR.

Better to just pick up the phone and call me if you want timely information. I can tell you what I know but I don't check the forum like I used to.
No topo for Crud and Mud. There will be a partial photo topo someday but it won't show that many routes (too much stuff in the way). Gotta have the list.

I don't think Upper Crust is particularly great for kids. Too much bare dirt, most of which is off camber and slippery/uncomfortable with PO all around the borders. Not to mention shady if it's cold.

Crocodile Crag has nice sun and two long 5.7's but staging isn't great there either (it's better though). At least it is secluded and sunny. We took you and Kim there when she was still a baby in a backpack carrier.

[JC w KC redux]

Looking at the rain gauge I wonder if the camp host allowed fires after the rain Friday night (gauge showed 0.06). I bet you guys had some great weather today - we sure did. It was pretty windy though and I saw gusts to 30 predicted down there (Mesowest shows 29 for today).

Either way I hope it was great.

Maybe next year we can have a Mashers of Spuds get together where we all make mashed potato dishes with a taste off for best recipe and a spud-eating contest.   

[waldo]

Rosa Pacheco’s corn salsa
(for those who liked it on Saturday night)

Ingredients:

One 10 oz can of whole corn kernels, drained
4 tbsp. of prepared salsa (I prefer Herdez Casera, medium hot)
One slice of red onion, finely chopped
1/2 of a jalapeno pepper, finely chopped (or more if you dare! Be advised: leaving seeds in will increase heat. I prefer heat. Some don’t.)
2 tbsp. of sugar (or to taste — another spoon won’t hurt)
2tbsp. of rice wine vinegar
a sprinkle of sea salt

Combine ingredients in a bowl, stir and refrigerate. Stir again after an hour or so. Taste and adjust as you wish. Serve with good quality corn chips.

Feel free to add more or less of any ingredient to suit your own preferences. I’ve made this many times and I rarely measure any more. I just taste at the end.