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.
Pillsbury’s Bakeoff
How exciting is it to have two Seattlites in the Pillsbury bake off? Did you know that there is a million bucks up for stake? Not to mention serious bragging rights. To enter the contest you had to use one Pillsbury product in conjunction with a sponsor's product...
