About

Hi, friend! Thanks so much for stopping by the bright side of the road.  Here’s a little insight as to why I decided to embark on this blogging adventure with such an unusual theme…

I am a simple girl living in the Lowcountry of South Carolina, but happen to have a great love for the outdoors, particularly hunting and fishing. While it may come as a shock to a lot of people, both men and women, hunting is one of my favorite hobbies and pastimes. I grew up under the influence of my dad – an epic hunter and avid outdoorsman. I’ve always done a fair amount of my hunting with him, and we spend a good portion of our father/son daughter time in the woods. I am lucky enough to be married to another outdoorsman, and one who has a strong passion for fishing, at that. There are also a great many hunting, fishing, and travel adventures with our dear friends that provide some of the best times I’ve ever had and memories I will never forget, taking in Mother Nature and enjoying the bounty that God has provided for us on Earth.

Along with my outdoor adventures, I try to bring you as many home-made recipes as I can, all based on the “field-to-table” idea that is becoming more and more widespread. Having hunted and fished most of my life, this is not a new concept to me, but I enjoy the growing popularity of it. I had my first [bacon-wrapped] dove when I was probably 6 years old, and I am certainly no stranger to the wide variety of dishes you can make with 1 deer’s worth of venison throughout the year. It’s already hard to beat a good, home-cooked meal, but especially when you know right where everything you’re eating has come from, and exactly how it got to your plate – you.

2 thoughts on “About

  1. Rachel Cook says:

    Hello Hollis,

    My name is Rachel Cook and I am the editor for Tideline Magazine. I am working on our fall hunting and fishing issue of the magazine and wondering if we could use a couple of your venison recipes in the issue. The recipes would be credited to you and we would include the web address of your blog with the recipes.

    I’d be happy to chat on the phone or via email if you have questions. Thank you for entertaining the idea!

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