Greetings friend!
For me, March has been a crazy month. Forget about coming March in like a lion and going out like a lamb… it was a crazy lion all month.
One of the reasons March was so insane was lots of travel. I’m much comfier at home and, frankly, in a tent vs. on a plane. However, my favorite part of being on the road is the chance to experience some amazing food at local restaurants, from Cabra and Komo in Chicago to Uchi in Dallas and Nome at home in Bend, OR.
The bonus of eating out, especially as a single gal, is LEFTOVERS. I never like to let great ingredients go to waste, so I am always asking for a “to-go” box to load up with anything left on my plate.
Being able to use leftover is critical for any chef who cooks regularly the outdoors. At camp, you often need to repurpose ingredients from meal to meal. Need ideas on how to get started? Check out my article 6 Easy Tips on Using Leftovers at Camp to Create Gourmet Meals.
When not in the kitchen, behind a computer, or traveling, I still have been doing my best to get outside. It’s still winter in Central Oregon, so this last week was spent out on the trail doing some starlight snowshoeing. If you haven’t tried it and there is still the white fluffy stuff in your area, give it a try today! Remember to turn off your headlamp before you snap your amazing photos of the stars.
Best Things to Cook In March 2023
At the end of the month, it’s back to planes, trains, and automobiles as I head to New York City and the Culinary Institute of America in the Hudson Valley. Can’t wait until April to share more of my adventures!
