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.
Holiday Cookies
It just isn’t the holidays without cookies. I love to bake up a bunch of holiday cookies -- but let’s be honest, sometimes we can get carried away, and what is supposed to be delicious fun can turn into a stress fit of flour, butter and sugar. My solution to this is...
