Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.
I don’t think about whether people will remember me or not. I’ve been an ok person. I’ve learned a lot. I’ve taught people a thing or two. That’s what’s important.
One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.
Remember, ‘No one’s more important than people’! In other words, friendship is the most important thing–not career or housework, or one’s fatigue–and it needs to be tended and nurtured.
If you’re buying tomatoes pick them up and smell them-they should have a lovely perfume. They need to be kept at fifty degrees or above, particularly during the growing season, because that’s when they develop their flavor.
