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.
Unicorn Trend – It’s a Rainbow Kind of Feeling
We all know the Northwest is known for its rain, but when the sun finally comes out, so do the rainbows! Legend has it there’s a pot of gold at the end…but I think there’s something else hiding under there. Unicorns! It’s no secret that the wild unicorn trend has...
