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.
A little hiccup
Hi everyone, Thanks for all your emails of concern over my little blog! We had a major headache with an upgrade, causing one of those sneaky plugins to disable our page from loading. No fear, our blog guru got out her flashlight and set to work getting everything back...
