This is TEST #2

just a test post just a test post

I rest frequently. If my body is tired, I listen to it and rejuvenate myself. When I feel stressed or overworked, I stop without worry. Scripture says REST IN GODS PEACE. The spirit of God is IN ME. So my physical body has to be fueled enough to carry it. If my body needs something I supply it, because it must be my spirit that is calling for something so that I can give something greater. REST!! Rest in Gods peace often. You will have more energy then you can imagine.

shrimp and grits

I rest frequently. If my body is tired, I listen to it and rejuvenate myself. When I feel stressed or overworked, I stop without worry. Scripture says REST IN GODS PEACE. The spirit of God is IN ME. So my physical body has to be fueled enough to carry it. If my body needs something I supply it, because it must be my spirit that is calling for something so that I can give something greater. REST!! Rest in Gods peace often. You will have more energy then you can imagine. I rest frequently.

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this is a test post with pictures

20141112_102035This is a test post with pictures. I want to see just how it would look, how it would flow. I’m quite anxious and very ready to get this blog up, flowing how we want, and LAUNCHED!

There are so many things I want to do with this blog, that I worry it will be watered down with too much stuff: recipes, how to’s, interviews, product and recipe testing, life stuff, etc… But, there’s so much info I want to share!

I with this thing, meaning the word/text part that you post in, had an auto correct and auto spell. I know it sounds lazy, but I hate using caps at the beginning of each sentence, or for other proper nouns that need to be capitalized. oh well.

I with this thing, meaning the word/text part that you post in, had an auto correct and auto spell. I know it sounds lazy, but I hate using caps at the beginning of each sentence, or for other proper nouns that need to be capitalized. oh well. I with this thing, meaning the word/text part that you post in, had an auto correct and auto spell. I know it sounds lazy, but I hate using caps at the beginning of each sentence, or for other proper nouns that need to be capitalized. oh well.

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Hooray For Cassoulet!

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prepping the ingredients

Or at least my version of it.

The weather is absolutely beautiful right now, especially last weekend – it was in the EIGHTIES! But a couple weeks ago it was cold, overcast and drippy, which always puts me in the mood for comfort food … perfect weather for my knock off Cassoulet! I love comfort food, anything that has to cook for a long time, that’s savory and rich, or something starchy doused in gravy, like rice or potatoes, or just anything rich and savory. And Cassoulet is practically all these things! It’s a type of bean stew, originating in the south of France, named after the earthenware dish it’s supposed to be cooked in.

[seo_recipe id=”174″]

There are many different versions of it, one with duck confit (Cassoulet de canard), and the history of this dish is quite interesting, but I shan’t go into it here. However, I will say that this dish is so revered that there’s even some competition in the region as to which little town actually created it. Although I’m somewhat of a foodie, and at some point in life plan to experience each version, I could care less…. I just want to eat it! With some buttery soft and fluffy corn bread and a crisp glass of Semillon. Yes. mmm… I digress. You can use different meats if you like, but it mainly consists of some type of sausages and pork knuckles like ham hocks, or even a bits of a pork shoulder/butt, chicken, and bacon along with rich and creamy beans. As for the meats, I’ve used all sorts of sausages – pork, chicken, turkey, even blood and merguez. As for the beans, I just LOVE cannelloni beans (or white kidney beans). They’re creamy yet meaty and can really stand up to long cooking times. When I’m wanting to rush things, like this recipe, I use canned beans; my favorite for this are Bush’s. Now, I’ve never had to write out my recipes until I started this blog, and I’ve only gotten through about a third of them so far. This means that this recipes measurements, prep time, or number of servings, won’t be so exact. Please bear with me, I’m working on this and I will be better… I promise! Meanwhile, my friend and dear brother-in-law Jim Chukalas (a great realtor with Weichert in the Newton/Freedon area of New Jersey) asked me for this back then and I completely forgot, til now! So here it is, give it a try and please let me know what you think! Tools:

  • large dutch oven, or my personal fav, an enameled cast iron pot/dutch oven
  • wooden and slotted spoons
  • sharp knife
  • cutting board

What you need:

  • 3 sausages: pork and/or chicken (I use both; 2 pork, 1 chicken), or any other you like; remove them from the casings
  • chicken: I prefer thighs because they hold up to long cook times better than breasts, plus… all that flava! I used 6 thighs for this recipe, skinless and deboned cut in to pieces; or 4 breasts, cut up. You can always use both white and dark meat, just add the breast towards the end