Camp Cassoulet Weekend

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I’m at Camp Cassoulet this weekend!
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(More pictures on my Flickr page.)

12 comments

  • Are there bunk beads and communal showers? SIGN ME UP!

  • Are there bunk beds and communal showers? If so, SIGN ME UP!

    If not, I’ll take some cassoulet anyways.

  • So it appears I wasn’t able to cancel my first comment in time. Bunk beads, bunk beds, bath beads, whatevs.

  • Ooh, that sure sounds so much more appealing than the summer camp I attended in my youth. Not only will you be eating far better but I am certain the accommodations are far cozier. The food was so awful at my camp that I refused to eat it and subsisted on care packages of spray cheese which my grandmother sent me, along with white bread slices sprinkled with cinnamon and sugar.

  • J’adore cassoulet!
    I’m getting a craving. Too bad it is in the 80′s here in the Bay Area. Cassoulet is perfect foggy, cold weather food.

  • Quelle jolie saucisse :)
    avec quelques lingots et de la bonne graisse d’oie, il y a de quoi se rĂ©galer !

  • Can I sign up with Matt?

  • Come all!
    We have one more day…everyone’s welcome. But bring wine, we’re going through it like there’s no tomorrow.

    And communal showers? We’re on a boat. With all the movement, it might get a little too comfy…?

  • How I’d love one of those terracotta bowls: what are they called? Do you know anywhere in Paris where I could get one next time?
    Joan in (incredibly for the season) glorious Milan, where the seasonal local speciality is the similarly-called “cassoela”, made from cabbage and pork (ribs and sausages)

  • It is 80+ here in San Francisco, but a few weeks ago it was cold enough for just about 3 days… first thing I made? Cassoulet Cassoulet Cassoulet! (We chant this in my house :)

  • Hi Joan: They’re called cassoules and are generally used for making duck confit and…of course cassoulet. I was dying when I saw the stack of little ones on Kate’s shelf and wanted to lug them home (the place that makes hers won’t ship!…)

    I don’t know where you can get one in Paris—there’s a chain of design stores called Le Cedre Rouge that might carry them.

    Otherwise you’ll just have to join Kate, and the rest of us, next time at Camp Cassoulet!

  • Ooooooh. I LOVE cassoulet. My great gram is from alsace and made the best I have ever had. I wanna be a camper!

    It’s definitely cassoulet season here in Seattle. Campagne has the most authentic in my opinion. Served in your very own le Creuset pot.

    Nothing is better than a belly full of Bordeax and beans!