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Cassloulet isn't "hard" after the first time, it's just time-consuming. But you can break up the work over a series of nights -- in fact, it's better that way -- and it doesn't end up being that big of a deal. Long cooking times, to be sure, but not that much active time; it's the sort of thing you can spend some time before dinner doing, have dinner, then finish and set it aside until the next night.

Just don't dry it out, like your, uh, "friend" did. :-/


I hear an invitation to Cass-Lou-let is hard to come by.

Why the anonymity?


No one likes to admit to drying out their cassoulet.

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