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.
Gifts from the Soul of the Kitchen & Kathy Casey Food Studios Holiday Open House
In case you missed the live show on KOMO AM 1000, you can listen to it again online. Giving or Getting something handmade as a gift is always a special treat. When time wasn’t as precious, these gifts were abundant, from homemade fudge and fruity liqueurs to almond...
