Who does not like a good bowl of chlli? I don’t know if I should put a question mark after that or an exclamation, what is it? I do not like to do both but either would fit there.
I make a great pot of chili. While I am supposedly disqualified as a chili maker because the Wisconsin Chili Cook may sound as strange to some as The Wisconsin Skier, I have it down!
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I have written on the importance of fueling yourself prior to skiing. I take that advice more seriously the older I get. I do not need lunch so much as a good breakfast prior to a day of skiing.
Our new breakfast joint at the Happy Carving Grounds is now the Brule River Tap.
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After a hard day of skiing you may not want to cut, chop, slice, dish, mash, grind, brown, fry, grill, and so on and so forth.
Easy to understand, skiing can be strenuous. However, defaulting to the local supper club can be costly and of course as good as supper clubs can be, nothing beats a good home cooked dinner.
What is a skier to do?
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In addition to being a ski fanatic I am a foodie and in general I find the state of food at our local ski resorts to be pathetic.
It should not be this way.
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I spend a hard night in the kitchen!
I like to cook and I don’t mean popping a packaged lasagna into the oven, unless of course it is a lasagna I made from scratch.
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