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.
Celebrate with a Metaxa Sangria!
Summer and sangria are just two libatious things that are often synonymous. Great to sip on during long summer days (or nights), during parties and to celebrate the 4th of July! On Kathy Casey's Liquid Kitchen, I share my Metaxa Sangria! This is a super-easy sangria...
