Skip to content


November 18, 2020

Let’s start today with a happy. A few days ago, I made my Navy-vet-from-North Carolina-now-living-in-Texas version of cassoulet.

Who knew you could make such wonderfulness with chicken, sausage, cannellini (aka “white kidney”) beans, a few vegetables and seasonings, and chicken stock? Oh, and salt pork. In this case it was the French. It takes a while to cook, but it’s worth it.

From → Uncategorized

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: