At first glance, this looks like Slip'N Slide. But, close your eyes, think snow, and this young man is on the U.S. Olympic skeleton team, whooshing his way to gold in the Winter Olympic Games.

Chris Richards / Arizona Daily Star 2003

Other articles by Sarah Garrecht Gassen:

How schools are planning cuts Does Arizona's system serve? Public records matter (to you too) Communal pride in being an American My opinion Sarah Garrecht Gassen : Journalistic objectivity: a means, not an end

Other articles by Jennifer Duffy:

How did Star's matchmaking go? Fit in Tucson by Jennifer Duffy: Try orienteering and achieve pure fitness Blue Willow has lots of meatless, tasty meals Fit in Tucson by Jennifer Duffy: Their sport is their primary relationship Let's go buy a kite

Trades/Construction
RANCHO RESORT
MAINTANANCE POSITION Finance and Accounting
Charles E. Gillman Company
Accounting Specialist Administrative & Professional
Tucson Urban League
CEO/President Administrative & Professional
Jorgensen Brooks Group
Counselor Mechanical
Komatsu Equipment Co
Resident Field Mechanic Sales and Marketing
Everready Glass
Sales Reps

Tucson and Torino. Tocino. No, that's Spanish for bacon.

Torino, or Turin as it's known in English, is host to the 2006 Winter Olympics, which begin today and continue until Feb. 26.

You could hop a plane to northwest Italy and actually cheer with the crowds, or you could stay in the warm Tucson weather and just pretend you're at the Games.

We favor the latter.

Here are a few ways to feel a little more like you're enjoying the Games in Turin.

● Pour a drink. The Italian word aperitivi means aperitif, a drink that comes before a meal. A common aperitif is vermouth (ver-MOOTH), which is a fortified wine flavored with herbs, spices and floral extracts. It's often served on the rocks.

There are two types of vermouth: sweet (red) and dry (white.) Sweet vermouth was first concocted in Turin by Italian Antonio Benedetto Carpano in 1786. Dry vermouth was invented by a Frenchman and is typically used in martinis. But why?

"It has a subtle flavor. It just cuts the alcohol in a martini," said Josh Weaver, a 23-year-old bartender at Vivace.

Vermouth, which generally contains 15-18 percent alcohol (30-36 proof), should be kept in the refrigerator no more than three months because it loses its flavor.

Sip sweet vermouth on the rocks as an aperitif. Here are some drink recipes with the wine.

Negroni

1 1/2 ounces of gin

1/2 ounce Campari (aperitif)

1/2 ounce sweet vermouth

Manhattan

1 1/2 ounces bourbon

1/2 ounce of sweet vermouth

— Drink recipes courtesy of bartender Josh Weaver at Vivace, 4310 N. Campbell Ave.

Create your own winter sports at home (or near home). It's pretty clear that you won't see a bobsled event — racing down an ice chute on a sled — in Tucson anytime soon.

But anyone can ride a block of ice — even in the desert.

Ten-pound blocks of ice are available at Circle K stores around town and cost $1.59.

To avoid a wet rear end while "ice blocking," try folding a small towel and putting it on top of the ice block before you sit down.

Make sure you choose a grassy hill that is clear of debris and not near any traffic.

Most important: Be careful!

● Race the skeleton or luge. Skeleton racers zip down their frozen track head first, while lugers go down feet first — both use a sled without brakes and reach speeds up to 90 mph.

Tucson's version involves no ice, but tons of backyard fun. Pick up a Slip'N Slide for under $20, turn on the hose and away you go.

● Cook up some northern Italian cuisine. The Salt Lake Tribune, which knows a little about covering winter Olympics, did some research into Italian cuisine:

While the southern part of Italy is all about pasta, rice is the carbohydrate of choice in the north. Dozens of varieties grow in the region, with elegant names that roll off your tongue, such as carnaroli, vialone and maratelli. Some varieties have lower starch levels, making them better for boiling and in baked dishes, while others — such as arborio — have a higher starch content best for making risotto — Italy's classic rice dish.

Risotto With Wild Mushrooms

2 pounds wild mushrooms, such as golden chanterelles (or substitute portobello or crimini)

8 ounces extra-virgin olive oil

2 cloves garlic, minced

1 teaspoon fresh thyme

Salt and pepper, to taste

1 onion, finely chopped

1 pound arborio or carnarolli rice (do not rinse)

1 cup white wine

2 quarts chicken stock

1 cup grated Parmesan cheese

Clean mushrooms. If small chanterelles are used, leave whole. If using portobello or crimini, cut into fours.

In large saucepan, heat 4 ounces of extra-virgin olive oil. When hot, add minced garlic and fresh thyme; stir quickly with a wooden spoon so garlic does not burn. Add mushrooms and stir occasionally, letting edges brown, 4 to 5 minutes. Season to taste with salt and cracked pepper. Remove from heat and set aside.

Heat 4 ounces extra-virgin olive oil in large sauté pan, add onion, stir until translucent, 3 to 4 minutes. Add rice. Stir quickly, using wooden spoon. Add 1 cup white wine and stir. Slowly add stock in 1- to 2-cup increments and continue to stir. When liquid is nearly incorporated, add more stock and continue to stir. When all stock is nearly used, the risotto should be creamy in consistency but still firm. This will take about 25 minutes. Add mushrooms and stir. Season with salt and pepper to taste. Add Parmesan and one final stir before serving. Add 2 ounces of porcini mushrooms to stock for added flavor.