Off the Rictor Scale

K2 Rictor, that is.

You got it, these boards rock. Monkey see monkey do. After seeing The Open Pro Staff skier

Ryan tear up everything underfoot with these all mountain monsters, Neal got himself a pair from our good buddy Lee at Aspen East Ski Shop just down the road from Killington Mountain on Route 4.

Its one of the top K2 dealers in the country and these guys know their boards, and just about everything else, too.

Conditions were stellar, and bumps and tree skiing were the best I've ever seen at Killington. Check out the video of these boys, no its not an earthquake, just some serious shredding high on the Rictor scale.

Close to Heaven

It's been a long winter so far for me.

I spent the last six weeks saying goodbye to my father, Attorney Edward J. Geist, a supportive, compassionate and wise man who worked so hard, giving his life to his family - myself, my mom and my 6 brothers and sisters. He passed away last Friday at age 73, and I feel like I've been robbed.

So what does one do to celebrate the life of such a great man, and to contemplate how to go forward without his guiding hand and sound advice?

The answer I came up with - get up as close to heaven as one can and help him on his way.

And that is exactly what I plan to do.

Yesterday I loaded up my jeep with camera and editing equipment and supplies for a week, and my boy Neal Shubert flew up from Miami to join me, and together, we made the road trip north to the biggest, highest mountain we could get ourselves on - Killington, Vermont.

Driving up the access road I was shocked to see so much snow - I felt like I was in the Sierras. In fact, I've not seen this much snow here in Vermont at one time in several years. My friends here at The Beast are truly having an epic season. I know I will be close to heaven this week.

With their help, I secured an awesome last second condo to live in, and Neal and I arrived last night and made it our own. Fresh flowers, candles, a roaring fire and a Longtrail ale later, we were ready to make dinner -

Seared Mahi Mahi Miami style. Recipe follows:

Heat oven to 425 degrees. Rinse and dry the mahi mahi filets, season with sea salt, fresh ground pepper, and a dusting of curry powder.

To a sizzling hot saute pan add a tablespoon butter and 2 tablespoons olive oil. Cook the fish 2 minutes per side, then place the pan on the top shelf of the hot oven and bake for 5 minutes.

Remove the fish from the pan and rest the filets on a bed of greens atop warm plates while you make the sauce. To the saute pan and drippings, add 1/4 cup of Neal's homemade organic Mango Chutney, heat to boiling, add a tablespoon of white balsamic vinegar and reduce.

Serve over fish with steamed sugar snap peas and wild rice pilaf.

After such a good meal and sound sleep, I'm ready to hop on the Gondola and head to the heavens, and come down ripping turns on my Garmont NTN setup and K2 Paybacks. I can't wait. I know Dad will be there with me every second. Stay tuned for ski conditions up here at the Beast!