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Yum

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.

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