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.
Honey Varieties
Oh Honey… yes, dear? No, I mean that amazing, sweet and flavorful product our wonderful honeybees give us! I love bees – but I use to be afraid of them until I had a couple of hives in my urban garden and there were a LOT of bees! Honeybees go about their business...
