There's something so gratifying in growing your own food. Not only does it taste better, but it's such a wonderful feeling to "forage" for your dinner.
Most people would haul themselves down to the nearest pho restaurant and drop the $4 bucks for a styrofoam container of this Vietnamese noodle soup. But making it from home is so rewarding and just as delicious.
I grew up in a little resort called Sunriver in Central Oregon. It's beautiful, and I was so fortunate to have been exposed from an early age to the outdoors: cross-country and downhill skiing, tennis, canoeing, swimming, biking.
After a big dinner party there always seems to be a bit of wine left over in many of the bottles. What to do with the dregs? There are three possibilities that come to mind:
