Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
Hangover Cures
As 2013 draws to a close, the biggest party of the year is still to come! New Year’s Eve – celebrating the old and ringing in the new! Of course, this usually involves at least a cocktail or two. Maybe three or more… I have some great ways to give you a good start for...
