mmm...cassoulet

I first had cassoulet at Voila. I first read a recipe for it in Tony Bourdain's cookbook, where he notes that it's one of the standard French restaurant offerings because you can vary the meats and veggies to use up what's around. Or, if you do it with duck confit (like his restaurant does) it doesn't matter that it takes multiple days because you can just have it be a standard kitchen background task.

OTOH, this cassoulet recipe wouldn't take all day, much less multiple days. Might have to try it.

thankful thursday

Not working late today....
Being able to take time out of [normal] time...
Celebrating the good, and letting go of the bad.
Brooke & John and Vixy & Tony & Betsy, for sharing their music.
Spotting the elusive hisfyappah husband.
The sunlight we've had this week.
Allergies abating.
Stretches.
Laughter.
dianthus, jw1776, and skydancer ... for helping me stay sane.