The (Romanian) Cassoulet
For the first time, you only see one lunch box and this is not even mine; it’s my man’s. It contains a serious portion of (Romanian) Cassoulet and some cornishons in brine (which are amazing, we buy them from Polish supermarkets; dzięki Polish friends!).
I never liked this dish; as a child I even had a horrid aversion towards it. To this day, I just can’t. I have, of course, tasted it and, yes, it does taste good enough, but I can’t bring myself to actually eating a full serving. It’s one of those things, you know, that don’t make any sense, but where you consciously indulge and say: what the hell, I’m just quirky like this (because quirky sounds better than idiotic).
So yes, the Cassoulet. 20-30 minutes on the clock, almost zero effort and, as some say, super-delicious. A wintery dish again, but have you look outside your window today?!? Yes, dear rest-of-the-world, we’re fucking freezing here in Belgium! Breathe in, breathe out, here comes the recipe!