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.
Eggnog
When you start to see eggnog everywhere, you know the holidays are here! Velvety smooth and rich with warm spices. YUM! Great served warm or cold over ice – and even better with a splash of rum, whisky, or brandy! It always adds some holiday cheer to any gathering....
