Welcome to Trail and Table!
This is the first issue of the brand-new Be Wild Eats Newsletter, called Trail and Table. I can’t believe it’s been almost 3 years since first publishing Be Wild Eats. This first mailing is a little delayed! Frankly, I think I just got too caught up with life outdoors, working on new recipes and oh, of course, all of the other mundane “life stuff.” I never committed to making this happen… until NOW. That’s the great thing about the New Year. It’s a fresh start and a fresh chance to make all of the things you have been putting off happen!
I don’t believe in resolutions, but I do always have a list of goals going. What’s on my “to-do” list in 2023? Outside of getting this Trail and Table started, it’s spending more time on the mountain. Luckily, in addition to turns on my local hill, Mt. Bachelor, I am planning to spend a delightful week with friends in Whistler, BC. Along with lots of good eating at restaurants, I definitely will be sharing some homemade goodies from the 10 Best Ski Snack list. What do you think – should it be the Asian Flavored Wild Boar Ribs, Tomato Soup and Bacon Cheddar Biscuits, or some Chocolate Sandwich Cookies?
Also, I will be spending lots of time cooking. I’m actively working on getting a small catering side gig up and running. I’ve got tons of menu ideas, so now it’s just a matter of refining what works together for cohesive menus. Stay tuned for more details! I’m sure some of the event favorites will show up on the blog. In the meantime, don’t forget to check out these recipes from seasons past!
Best Things to Cook In Winter 2023
So what are your goals for 2023 and beyond? And what are you planning on cooking this winter? Drop a note on the contact page and share your thoughts!
