Cassoulet recipe

Cassoulet, a slice of crusty bread, and cabbage and carrots

This cassoulet came out so good. I put a lot of thyme into it (and time, and love) and also garlic. Lots of garlic. At least one other food blogger of my acquaintance posted about cassoulet today, and if you’ve ever made this, you know that you can’t just decide at five o’clock that you’re making cassoulet for dinner. Not gonna happen. Not the way I make it, anyway.