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.
Head Start on Thanksgiving
It’s always fun to see friends and family at Thanksgiving and have a big get together, but sometimes the meal prep can be overwhelming! I’m here to help with a few tricks and tips to give you a head start on your holiday feast. First, plan your menu in advance. This...
