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.
10 Chocolate Dessert Recipes for Valentine’s Day
Looking to create some chocolatey goodness for your sweety? Check out the Pool & Spa Outdoor blog featuring the 10 Chocolate Dessert Recipes for Valentine's Day - including my recipe for Chocolate Covered Cherry Jumbles! (Photo by Kathy Casey Food Studios® for...
