Found some wine caps and decided I wanted to do mushroom toast. Sautéed them, made a chestnut (also foraged) and goat cheese whip, threw together a fennel and orange salad, and topped it all with toasted hazelnuts and red clover petals.
My fingers are absolutely sore after this but I think it’s worth it 🫡
Before things start piling up I wanted to clear out my freezer a bit. I had some chestnuts that I foraged last fall and wanted to finally use them. So I made a chestnut filling for cinnamon rolls. I topped them with cream cheese frosting (a bit too much but that’s my personal preference), and some dried magnolia powder I made this year. Overall satisfying!
I like to do a lot of beaded elements on my work recently but these are all from between last October to now.