sf wrote:
>
>Hey, getting back to dinner. We ate out last night and I ordered
>mushroom cassoulet. Never heard of it before, but it was tasty. Came
>home and Googled for recipes... seems to be that everyone who posts it
>on the internet does it differently. I think what I had was basically
>a white bean stew with mushrooms in it.

Mushrooms & Beans... a new entry for my TIAD Encyclopedia.
I can see mushrooms and greenbeans but mushrooms and white beans has
to be hideous, would look hideously disgusting, like giant maggots
writhing on decaying roadkill.

>Hubby ordered the bavette au poivre
>(fancy flap meat).

*Fancy* flap meat, that would be labia minora I presume?

Dinner tonight is a stew of Hillshire Farms kielbasa and Bush's baked
beans. First I cut each of th ethree sausages into four links, then I
slooowly simmer the sausages covered with plain water in a covered pot
for about an hour, not really a simmer, more like poaching so the
sausages don't split open. Then drain the water, gets rid of a lot of
the salts and fat. Next cover the sausages with beans and slooowly
simmer another two hours. I use those 3 pound packages of sausages
and a 55 ounce can of Original Bush's baked beans... will be more than
enough to feed two 3 times... very easy to prepare, not really
cooking, just opening and heating. Just use the lowest heat your top
burner can furnish, then you can keep it on the stove top all day,
from early morning until dinner time, without paying it much
attention, don't even need to stir.
http://i64.tinypic.com/91jhbn.jpg