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Stay Warm This Boxing Day Save on base layer from Icebreaker and Columbia at Outfitters Because we want you to stay toasty and dry in the New Year, Outfitters will be offering exceptional Boxing Day deals on our favourite base layer brands including Icebreaker and Columbia. Outdoor enthusiasts from skiers to snowshoers know the value of staying warm and dry from the inside out during the winter

https://www.grousemountain.com/news/stay-warm-with-boxing-day-deals-at-outfitters

hours. Scallop Mousse 1/4 lb (125 g) scallops, cleaned, patted dry, and chilled on ice 2/3 cup (150 mL) whipping cream (35%) – chilled on ice pinch of salt Place scallops in food processor. Process until scallops are smooth, and then add the salt. Slowly drizzle the cream into the mixture while the machine is running. Place in the fridge until ready to prepare stuffing. Lobster and Merguez Sausage

https://www.grousemountain.com/posts/atlantic-lobster-and-merguez-sausage-stuffed-tortellini

-alpine and alpine areas and spend their summer days drying food (a behavior known as 'haying') for storage for the winter. Come snowfall they do not hibernate like other mammals might, but rather live under the snow and rocks surviving off their food stores they have prepared. Because they are so sensitive to temperature change and cannot survive extended or unseasonably hot temperatures the Pika has

https://www.grousemountain.com/posts/common-mammals-of-grouse-mountain

We're doing our part to help prevent forest fires What we're doing - and why If you have been up to visit us at the Peak of Vancouver this summer, you might have noticed the sprinklers going on our mountaintop. Since we’re facing an unprecedented dry and warm season thus far, we thought we’d provide an update to ensure you know what we’re doing – and why.As you know, Grouse Mountain is fortunate

https://www.grousemountain.com/posts/were-doing-our-part-to-help-prevent-forest-fires

the snow year ensures your ski and snowboard bases don’t dry out and will be in top shape.Repairs

https://www.grousemountain.com/news/spring-cleaning-for-snow-lovers-time-for-a-tune-up

is what our very own Avalanche Forecaster, AJ Maheu had to say about the current state of snowpack and avalanche danger in British Columbia:The Problem with Shallow SnowpackThis winter has certainly brought unusually dry weather to the Southern half of British Columbia. The snowpack is thinner than usual almost everywhere. While one may think that low snow depth would lead to reduced avalanche

https://www.grousemountain.com/posts/avalanche-danger-in-2014-awareness-training

water. Allow to cool for several seconds, then remove and pat dry with paper towel. Place blanched basil into a blender, add oil and blend until smooth. Basil Mayonnaise 2 egg yolks, from large brown eggs 2 Tbsp (30 mL) Dijon mustard 4 cloves garlic, minced 1 Tbsp (15 mL) Xeres vinegar juice from 1 freshly squeezed lemon pinch cayenne pepper 1/3 cup + 2 Tbsp (105 mL) olive oil 1 2/3 cups (400 mL

https://www.grousemountain.com/posts/recipe-pan-fried-halibut

deck will also be covered for those less than dry days (which do happen occasionally up here!).  In the winter we are hoping that this building will serve as a warming hut for our skiers and snowboarders as they pass by. We are very excited to continue work on getting the Yurt ready for use!  Stay tuned for further information.

https://www.grousemountain.com/posts/yurt-installed

the pond (see Grinder shaking dry below!).  The bears love entering their full summer habitat and often make right for the pond.  This weekend our daily Ranger Talks started at 10am, 11:30am, 2pm and 4pm.  If you would like to learn more about Grinder and Coola please be sure to stop by, listen to a talk and say hi to our staff.  They love to talk about the bears!Also, if you would like to learn

https://www.grousemountain.com/posts/let-summer-begin

cooked. Remove from water carefully and allow to dry on a towel. Blanch the potatoes in small batches in hot oil until a light golden color. Remove, drain, and cool. This portion of the procedure can be done well in advance. Heat oil to 360 °F (185 °C) and fry chips again until they become a deep golden-brown. Remove from the oil, and place on a sheet pan lined with and season with salt and pepper

https://www.grousemountain.com/posts/recipe-cote-de-beouf