Just got a new skateboard, actually a new old skateboard. Steve Alba pro model, giant trucks, zip zinger wheels, nose bone, tail bone, and rails. The only thing thats better than skating is time traveling. Here’s some photos…enjoy!
Today is May 28th and I can honestly say that I did something today that I’ve never done on any other may 28th…pow turnin and burnin! It’s been an endless winter here in Tahoe and today was no exception. We woke up to about two feet of fresh snow in the higher elevations and we knew exactly what to do, get out there and get some. Thank you mother nature for the best May 28th ever, I love you.
Imagine a resort to yourself, riding all day and rockin out all night with enough beer to keep you keeping on.
K2 loves snowboarding and we support those who support our passion. Grab a beverage, sit back and enjoy this recap of Kamp K2 European style.
Mike Yoshida is our photographer and Mike Yoshida just had a quick interview with Think Thank. You may learn a little bit about him; check it out.
Want to ride powder this summer? Here is a how to “New Zealand style” brought to you by our friends at Snowboard-Mag.com.
Follow Jesse around his daily gig at Airblaster in Portland. http://fresh.snowboardermag.com/ticker/workflow-episode-10-airblaster/
Also, stay in touch with http://resourcefulgnome.com/ This project is new and refreshing – Not your average snowboard flick.
My favourite pizza place downtown Vancouver makes a similar pizza from Tuscany. They claim the secret ingredient is the marscapone cheese… So I just decided to go for it and make a veggie pizza of my own that also has marscapone. This is very healthy (depending on how much cheese you add). You can add more veggies, I just used what I had in the fridge. It’s ridiculously yummy! Give it a go! -Leanne
8 ounces of skim mozzarella
1 teaspoon of chopped fresh thyme OR 1/2 tsp of dried thyme
1 teaspoon of fresh oregano OR 1/2 tsp of dried oregano
6 garlic cloves chopped up
1/2 red bell pepper
1/2 green bell pepper
1/4 small red onion cut in larger squares
3 broccolini florets
1 156ml (small) tomato paste
1/4 cup marscapone
2 tablespoons of feta cheese
a sprinkle of cilantro for garnish on top
Salt and freshly ground black pepper
3 medium sized whole wheat pita shells
1 tablespoon olive oil
Preheat the oven to 450 degrees F. Grate the smoked mozzarella; if using fresh herbs, chop enough thyme and oregano to measure 1 teaspoon each.
Slice the tomato, red and green bell peppers. Boil hot water and insert broccolini florets for 2 minutes.
Chop the 6 garlic cloves. In a small bowl, grate mozzarella cheeze. Place the 2 pitas on a large baking pan and in a small bowl, combine the garlic, olive oil and tomato paste. Then brush the combined garlic, olive oil, tomato paste onto the pitas evenly and generously. Add spoon fulls of marscapone to the pita. Roughly 4 spoonfulls. Remember the marscapone will spread out as it is heated.
Spread the green & red bell peppers, tomato, onion, broccolini florets on top of the pitas.
Sprinkle all of the herbs evenly, including the salt and pepper.
Finish with adding the grated mozzarella on top, and the feta cheese. Garnish with some cilantro and bake for 12-15 minutes.
Remove the pizza from the oven and let it rest a minute of two before cutting into wedges.