On cooking, and accomplishment
I made a cassoulet last night. Per Mark Bittman's instructions , I started by browning a length of sausage in olive oil, then set the meat aside. Into the pan went onions and zuchinni and celery, cooked a few minutes until they softened a bit. Then tomatoes and herbs, along with the sausage again, brought to a boil. Then I added cooked white beans—Jo did the prep work there. Then a simmer for 20 minutes. I pulled the sausage out, chopped it up, threw it back in the pan with some cayenne, and let it simmer a few more minutes. It was served with a side of warm multigrain bread purchased from the farmer's market (as were most of the ingredients mentioned above). There was wine. I forgot to throw in two bay leafs. Nonetheless, a tasty, spicy stew. I am looking forward to leftovers. Saturday's cassoulet was the result of a cooking kick I've been on in recent weeks. Part of the inspiration has been fall—often when I get adventurous in the kitchen—and part of it Bittman&