Winter makes a slow start ... so what's new?

This is the fifteenth consecutive season I’ve written this column. If nothing else, a run like that gives you some perspective.

Here are some entries from the past:

Looks like winter, doesn’t it? The steep double-black diamond Organgrinder at Sugarbush, VT had plenty of snow to form waist high bumps in mid-December, 2006 (Photo: Tim Jones).

January 5, 1994: “In December, ski fever blew hot and cold. A few days of cold weather would let the snowmakers turn on their guns and work their magic. As base depths built, so did the fever. Then, the warmth would return, and the fever would melt away as fast as the snow. Only in the last few days have consistent cold temperatures and some help from Mother Nature made it possible for the ski areas to get up and running."

January 5, 1995: “The unusually warm weather of the past month, and the Christmas Eve monsoon all made it difficult for many ski areas from Pennsylvania to southern New England to make and hold enough snow to get going.”

February 8, 1995: “We had a few days of near-perfect skiing back in January, before the Thaw of '95--which, the weather wizards are telling us was the warmest since 1906. We've also had a couple of truly great days in the last two weeks, and it looks like this weekend will bring some serious natural snow for the first time this year.”

January 24, 1996: As I write this column, it's 54 degrees outside, and raining lightly. The forecast says the temperature will reach 60, and more and heavier rains are forecast. Yesterday and the day before were both warm and humid, too. The past two mornings have been foggy. A lot of snow has disappeared in the last few days, and more is going to disappear today, before the temperature drops tonight.

January 13, 1997: It's not new information, but this is a good year to remind skiers that New England weather is always, well, New England weather. Yes, you can say it "should" be cold and snowy in late December and early January, but it often isn't. The simple truth is that early season skiing in New England is always iffy--and this year has been only slightly iffier than normal.

December 4, 1998: “Sometimes, it looks as if the weather in New England is specifically designed to drive skiers crazy. I know, I know, you non-skiers will say it’s a short trip, but seriously . . .”

January 06, 2000: “A number of local newspapers are still running their “guess the first inch of snow” contests. No winners yet. Nothing to do about it. Not even any snowstorms in the long-range forecast . . .”

December 21, 2001: “. . . a total washout. Torrential rain, warm temperatures, howling winds and the occasional rumble of thunder. We were there, ensconced in a comfortable condominium, waiting for the weather to break. It didn’t.”

January 10, 2002: “The season is finally in full swing across New England. Most areas had half or more of their terrain open for the first weekend in January.”

I could continue, but you get the picture. Skiing and riding in the northeast is always an adventure, especially early in the season. What’s truly rare is a winter like last season, when we don’t get dumped on in February and March.

I’ll repeat here what I’ve said in many previous columns. With modern snowmaking and grooming, the snow conditions are almost always far better than you think they’ll be. You may not have as much snow and as much terrain as you’d like, but you’ll usually have great snow to slide on – even in a year that starts like this one has.

There’s snow on the slopes! What are you waiting for?

Here's the deal

I hoped you saved last week’s column: all the deals listed there start kicking in on January 2. Start looking for last-minute on-line specials starting January 1. Here are some particularly noteworthy items.

January 5: Bromley Mountain(800-865-4786; www.bromley.com  ) in Peru, Vermont. Family Friday-up to three kids can ski for just $10 each with one paying adult

January 2-5: Cannon Mountain (603-823-8800; www.cannonmt.com ) in Franconia, N.H, Free Learn To Week; new skier/riders can get a free "learn to package

January 4: Gunstock (1-800-GUNSTOCK; www.gunstock.com ) in Gilford, N.H.; CLIP A COLUMN DAY bring an original clipping (not a photo copy or web print-off) of any edition of this column and get a lift ticket for $30,

January 4 Shawnee Peak (207-647-8444; www.shawneepeak.com ) in Bridgton, Maine. CLIP A COLUMN DAY bring an original clipping (not a photo copy or web print-off) of any edition of this column and get a lift ticket for $20.

Top tips

If you really are serious about getting the best skiing and riding in the northeast, plan to take the entire months of February and March and head for the hills.

At least 13 of the last 15 years, the snow conditions for the months of February and March have ranged from excellent to outstanding . . .

The scene

Actually, the snow conditions have been pretty darned good -- if somewhat limited -- so far this season. We’ve enjoyed great snow and springlike temperatures at several areas, including last weekend at Sugarbush (1-800-537-8427; www.sugarbush.com ) in Warren, Vermont. Sugarbush has always had a spectacular mountain, great lifts, great snow, and a cramped and inconvenient base area. However, they just opened a brand new and beautiful Gate House base lodge and the elegant Claybrook slopeside hotel this season. Won’t change the wonderful skiing and riding at all, but it sure makes the experience more pleasant.

The new facilities are at Lincoln Peak. If you prefer tradition, just base yourself at quieter Mount Ellen, where little has changed. The two mountains are connected by the Slidebrook lift – one of the great scenic rides in all of New England.

Fuel stop

Traditionally on-mountain dining at ski resorts has been, well, how do I put this diplomatically? . . . either overpriced, less than exciting or, more commonly, both. It’s been a sore spot with consumers for years.

More and more, however, the quality of the food at many areas is increasing, while the prices are coming more into line with off-mountain restaurants,

Part of the reason may be that, with high-speed lifts, many folks now can only ski or ride a half day before they poop out. If the food isn’t good, they’ll just eat elsewhere.

Some of the new on-mountain restaurants are excellent. Case in point: the offerings in the new base lodge at Sugarbush which feature fresh, often local foods.

The new hotel has fine-dining at the new Timbers restaurant; The prices were comparable and the food menu and wine lists were exceptional.