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.
Cupcakes – Everybody Loves ’em!
Who doesn’t love cupcakes?! They’re portable, versatile, celebratory, easy to make and even easier to eat! Cupcakes are pretty much the cat’s meow in the world of sweets these days. If you want to make ’em yourself, Chronicle Books has put out a Cupcake Kit with...
