Where I pull out the crock pot to make dinner (and talk about boobs, of course)
Life has been crazy lately. I get to work, and spend all of my time, um, working1 and then I head onto symphony, or band, or home . . . and you know, finding time to blog when you’re just in constant motion2 is really freaking difficult.
Also really freaking difficult? Finding time to make a cheap & good & nutritious meal with all of that going on. And, almost as much as I enjoy blogging, I enjoy cooking3. When life gets hectic, though, it’s easy to go back to the past — TV dinners & delivered pizza & take-out Chinese were a staple of my bachelorhood. But, also, ever present in my life before marriage, was the crock pot. Do a little bit of prep at a time when you’re not hungry or tired or “goddammit, I just don’t want to do this right now,” put things together, and then, when you are tired or cranky or too hungry to concentrate, you have food waiting for you.
One of the meals I went with, often, when I was single, was a sausage cassoulet. And with a re-emergence of winter this past weekend, I decided to pull out the old recipe6.
- 2 medium onions, chopped
- 4 slices of thick-cut bacon
- 1/2 pound of smoked sausage, chopped into bite-sized pieces
- 2 cans of great northern beans
- 2 cans of diced tomatoes
- 1 cup of white wine…or, if you have a bottle lying open, whatever’s left in there.
- Bake the bacon at 425 for 8-10 minutes, until done.
- Pour the bacon grease over the onions & cook over medium heat until tender (7-8 minutes)
- Pour in the white wine and bring to a simmer — leaving at a simmer until reduced by half (10-12 minutes)
- Put everything in crock pot (crumbling bacon) and mix
- Cook on high for 3-4 hours (or on low for 8-10)
- Serve with bread and wine.