Foraged delights

The other day Robin appeared like a fungus faerie with a basket full of foraged wildcrafted 'shrooms. We let them dry for the past couple of days and tonight we decided to put them to use. This seemed like the ideal time to start le blogg. The preparation was with farfalle pasta, shallots, rainbow chard and sherry. The sherry and the shallots really complimented the chanterelles. We documented this process with photographs. You can really feel the passion with which Devin grinds pepper We both throughly enjoyed the meal.

On the bandwagon

So we decided to start a blog... whatever! It seems like it could be fun to have a way to remember some of the delicious foods that come forth from us on occasion. Maybe it will even inspire us to be more creative in our cooking.