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.
My friend Dr Julie Miller has just released her new book “Secrets of Self-Starters” …and is it inspiring!
The secret to surviving and even thriving in a down economy is to push your self-starter button, according to author and corporate consultant Dr. Julie Miller. In her newest book, “Secrets of Self-Starters: 48 Amazing Stories to Ignite the Self-Starter in YOU!,” She...
