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.
Delicious Information is Everywhere!
With all of the blackberries, i phones, and social networking applications like Facebook and Twitter, there is certainly no lack of information out there no matter what your passion is - whether it be cooking, cocktailing, cupcakes, cookies, quick dinners, bbqs,...
