Pork Belly and Smoked Sausage Cassoulet

The last time (and only time) I’ve ever made cassoulet, it was a bit of a Noah’s Ark affair. There was duck, there was sausage, there was bacon. My cup, quite literally, was runneth over with meat and beans. Cassoulet is meant to be a hefty dish and, as a general rule, the bigger your cooking vessel, the better off you’ll be. This time around, I thought I was in good shape making Donald Link’s Pork Belly and Smoked Sausage Cassoulet from his Down South cookbook. There were only two meats to worry about, pork belly and smoked sausage, and only one pound of dried white beans. This time I’d have my cassoulet under control.

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Paris Highlights

Travel is a funny thing. The more you build it up in your head, the less likely you are to do it.

Which is why, a few months ago, when our friends Harry and Cris told us that they were going to France for Christmas and New Year’s (Cris is from Bordeaux), I spontaneously suggested that we all spend New Year’s together in Paris. The idea took, especially since Craig had never been to France, and I cashed in all of our Delta miles and booked us two roundtrip tickets to Paris. In terms of great spontaneous decisions, this was one of the best I’ve ever made.

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