By Wednesday last week everyone in our small New England town was talking about the big storm! The first I heard of it was at my ophthalmologist’s office where the nurses were all abuzz about the weekend weather forecast. I didn’t pay much attention since predictions here are so often incorrect, but as the day went on, and one television weather reporter after another promised that the upcoming event was going to be historic, I got nervous. Like most of Amherst it seems, I trekked to the market to stock up on food.
On the way there, I decided that I’d try a new recipe—a short version of cassoulet, that classic casserole of beans, sausages, meats, and poultry celebrated in southwestern France. Typically, cassoulet takes several days to make. The beans are prepared at one session, the duck, meats, and sausages at others. I had a recipe, however, for a quick version that my friend, Jacques Ableman, had shared with me when I was in Amsterdam recently. Continue reading