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.
A Cyclone Cocktail Shaker!
While zooming around Twitter this week I heard about the Cyclone Cocktail Shaker and was featured on The Examiner. It’s kinda crazy …just add your cocktail ingredients, cap, and push a button then in seconds, instant cocktail! This handy gizmo is perfect for those...
