tag:blogger.com,1999:blog-2542361835947520230.post8100146723001911627..comments2023-09-28T10:35:06.451-04:00Comments on The Essential Rhubarb Pie: 7 Years of The Essential Rhubarb Pie (Now With Cassoulet)The Short (dis)Order Cookhttp://www.blogger.com/profile/05510572788683143569noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2542361835947520230.post-91202179270633625932014-04-08T23:49:34.600-04:002014-04-08T23:49:34.600-04:00I admire you for making a cassoulet. I don't ...I admire you for making a cassoulet. I don't have the patience for it! It looks and sounds delicious! Happy 7 year blogiversary, woman! Can you believe you've been blogging 7 years? That's crazy~Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-2542361835947520230.post-1902146454936836792014-04-02T10:09:37.816-04:002014-04-02T10:09:37.816-04:00OMG, I've been such a irregular blogger and co...OMG, I've been such a irregular blogger and commenter lately that I forgot to wish you Happy Blogiversary. HB!!! AND I forgot my own. Is it the 7 year itch maybe?...<br /><br />This dish sounds and looks amazing. The tracking down of the confit is a pain, though. I can’t remember if you’re a fan of slow cookers. (I don’t have one, but people swear by them.) So why couldn’t you buy some duck legs, rub them with salt and garlic, refrigerate them for a day, cook them in duck fat in a slow cooker and call it confit? Without a slow cooker, it IS much more of a bore to cook the legs. And I love that you bought imported beans, just to get in the mood. Anyhoo, great recipe.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-2542361835947520230.post-56290269328281591442014-04-01T23:03:31.125-04:002014-04-01T23:03:31.125-04:00Aww. I've never tried. Cassolets scare me. ...Aww. I've never tried. Cassolets scare me. Congrats on your 7 years!Blond Duckhttps://www.blogger.com/profile/09404456624316008610noreply@blogger.comtag:blogger.com,1999:blog-2542361835947520230.post-69847563989473485592014-03-30T15:24:45.136-04:002014-03-30T15:24:45.136-04:00Congrats on your 7th year of blogging! That's ...Congrats on your 7th year of blogging! That's an amazing feat. Can you believe time flies? It's also interesting to think about how many dishes you may have made in this time, and how many you still have to try!The Duo Disheshttp://duodishes.comnoreply@blogger.comtag:blogger.com,1999:blog-2542361835947520230.post-88244218631732506702014-03-27T15:48:37.909-04:002014-03-27T15:48:37.909-04:00Congratulations on your 7 years! You're right ...Congratulations on your 7 years! You're right about the duck confit - it's cheap here - about 9 dollars for a tin with 4 - 5 leg/thighs in it. I always have a tin on hand for 'emergencies' Your cassoulet looks lovely - interesting with the pork stew.Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.comtag:blogger.com,1999:blog-2542361835947520230.post-61286470626715719512014-03-23T03:26:39.418-04:002014-03-23T03:26:39.418-04:00I found a macaroni and cheese casserole at a local...I found a macaroni and cheese casserole at a local restaurant for an inflated price recently even if if did have exotic cheeses in the mix. I have never tried a cassoulet but have made a similar dish with lamb shanks. I will just drool over your efforts.Valerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.com