Does anyone have a season on those softshells (like Patagonia's stuff) yet? I would think you would wet out in a heartbeat in the PNW wet snowfall if you get stuck out there. Could be wrong though.
skiing w/ skins on really sucks. I'd just leave only the metal rail exposed for bite, otherwise on steep skin traverses your skis will fly out from under you when it is too steep to get your skin on the snow.
Since you will have to trim those skins to fit your skis anyway, why not just go edge-to-edge? That said, I don't think you'll have a problem, but there are those times where you are just on the borderline of slipping and you think to yourself...I wish I had some wider skins....
There was an article on this in New Scientist recently. Apparently it is a significant problem and there is a push to bring crusing altitudes down to reduce this problem. However, it costs a great deal more to cruise below the typical 30K feet of a commercial plane, due to increased wind drag and I would assume inability to hitch a ride on the jetstream.
Try Burger King. Whopper sandwich has 710 calories, 42g of fat. King-sized fries: 600 calories, 30g of fat. You just can't compete with that kind of fat density! God bless America.
naw, just picturing your skis making a turn, going straight, making a turn, straight, then yard sale. You'll probably get some pizza/fries talk at your first ski class.