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.
The Best Places to Kiss Cookbook
Kissing just got a little tastier with Carol Frieberg’s new book, The Best Places to Kiss Cookbook: Recipes from the most Romantic Restaurants, Cafes and Inns of the Pacific Northwest, Sasquatch Books. This book is a great place to start when planning a meal for that...
