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.
Oatmeal
Now that the cold weather is here, starting your day with a hearty breakfast is essential. And my favorite - is with good old fashion oatmeal! Not only is it d’lish- it contains soluble fiber that helps you feel fuller, longer. Oatmeal comes in several varieties- so...
