My family and I ski every Sunday from the first weekend in December to the first weekend in May, and I make the same menu (by request) every Sunday. We always go to Sunshine Village in the Canadian Rockies where the majority of the terrain lies above the tree level, so the views can be magnificent on a sunny day. Tomorrow is supposed to have a high of -16C or +3F with snow, so I don’t think there will be any need for sunscreen, maybe Vaseline to protect the skin from wind burn!!!

I decided to take skiing lessons for the first time in my 30+ years of skiing as I have made a decision to “Do the Dive” this year. Delirium Dive is an incredible natural bowl of extreme skiing which is accessible by a couple of lifts and a nasty hike along a ridge. One must bring Avalanche equipment and be trained in avalanche rescue to be able to ski it. I have to do it this year because I turn 45 and my 8 year old has been deemed competent to go down it on his snowboard and I can’t let my baby go down without me!! My 13 year old did it 2x last year (when he was 12) and was exhilarated by the experience.

So on to the Sunday menu, my family’s blood types are as follows:

Mom: O non

Dad: A sec

Son 1: O sec

Son 2: O non

Since we have to ride a gondola from the parking lot to the village, we need to be able to pack the food in a couple of packs, as well as bring up helmets, boots, boards and skis, so we need to pack efficiently. We also need to pack our own water, as the hill has severe water limitations, even with all the snow!!! We usually have 10-14 at our table, the majority are teenage boys who ditch their sandwiches and noodle soups to eat with us. My husband always jokes that I can't cook for 4, I have a physical need to cook for 10 or more; I love to have people share our food. We have been deemed the Gourmet Family on the hill!!

Our standard menu follows:

Hot chicken wings (in a large fry pan boil wings in water and hot sauce for about 20 minutes, then broil in oven until skin gets crispy) I usually do this on Saturday night and then we bring up to hill in an insulated backpack.

Raw Carrots and broccoli (for son 2)

Almonds and Hazelnuts

Beef Sausage from the German Butcher

Blanched Asparagus

Spelt Cookies (from Lakeside Bakery which specializes in Gluten Free/Wheat Free Baking)

Fruit in Season and by Type

European Chocolate (no milk type)

4 Litres Water