Winter time - This time of year I don't know about making life better, but I do try to appreciate the little things that can make a day better, and say Thank You (maybe not out loud) The silly chickadee bringing a smile with it's antics in a shrub by my carport I would have missed if I hadn't chosen just that moment to take out the garbage- that baby in the back of a grocery cart who makes eye contact and gives a big grin for no reason other than wanting a smile back...all thank yous. Today, a bigger one. I've been arguing (negotiating) with the IRS since last May over what they said was a deficit in our 2003 taxes. Audit by mail, which meant countless phone calls, faxes, copies mailed, letters of explanation, and about every 6 weeks I'd get another bill where they were still unconvinced, penalties and interest accruing to about $4000 total. This morning, finally, a letter - "We are pleased to tell you we did not make any changes to the tax reported on your return." I almost feel like my honor has been restored, I'm not a deadbeat or a cheat. And for all my effort, I may just buy myself some extravagant little thing :)

Moe loves it when I make Cassoulet. I've made the following recipe a few times, but as always each time I make it I make a few adjustments or substitutions. Works great with lamb shanks and I always add Duck Confit. Cassoulet ========= Use this recipe as a guideline. Http://www.ffcook.com/pages/Wrecipearch47.htm Cassoulet is the most famous dish from South west France. Cassoulet can be translated as "bean pot stew" or "white bean stew" or "meat and bean casserole". Origin of cassoulet is not very clear some historian say it is an Arab dish, some other says it was created in Castelnaudary during the Hundred Years' war (14-15th Century). In France, there are as many cassoulet recipes as cook but for all recipes there are some basic rules to follow : A good cassoulet has to include 70% of haricot beans, juice and aromates and 30% of meat and you have to keep in mind that it is a simmered dish. There are 3 famous recipes: Cassoulet de Castelnaudary, is made up with pork meat. Cassoulet de Toulouse, is more rich than the Castelnaudary recipe as you add In particular lamb and sausages. Cassoulet de Carcassonne : is also made up with partridge. Contrary to what some people think, cassoulet is good for health and relatively light, 700 to 800 kcal for one platter. However cassoulet is rather a winter dish and when you serve one, consider it is a complete meal so do not plan more than a salad and a light dessert or fruit with it. Ingredients for 8 persons : 600 gr [1.3 lbs] white kidney beans (haricot beans) / 800 gr [1.8 lbs] bacon / 1 kg [2.2 lbs] pork meat (loin, knuckle�) / 1 kg [2.2 lbs] lamb meat / 8 pieces of preserved goose / 1 Toulouse sausage / 1 pork rind / 400 gr [14 oz] tomatoes / 200 gr [7 oz] carrots / 7 onions / 10 garlic cloves / 5 cl [2 fl oz] olive oil / 1 bouquet garni (bunch of aromatic herbs) / 3 cloves / thyme / salt & pepper Soak the beans into water during 1 night then rinse them generously. Cover the bottom of a large casserole with the pork rind and display the beans on it. Add the bacon, the pealed onions pricked with the cloves, the bouquet garni, 3 crushed garlic cloves, the pealed and cut (into 8 pieces) carrots. Season with salt & pepper, cover with water ; put a lid and simmer for 2 hours. During this simmering, fry the pork and lamb pieces in oil. Add 4 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then Add the tomatoes cut into pieces. Season with salt & pepper, then add 5 cl / 2 fl oz water, cover and let simmer for 1 hour. Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind. Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes. This must be served very hot but can be re-heated.

Ann - Thank you, the guests left full and that was my price. I like when everyone eats and have a good time. Chase - You had a bright idea with the homemade ketchup, they were perfect pairing for the meats. I will make them again. Dixiedog - This morning we had some frost in the lawn, but when I went to check the tomatoes, it was warmer and sunny and they are still doing fine. I served the food buffet style and everyone served themselves as much as they wanted. Love to have guests and cook for them, if you were living closer, you would also be invited. From the appetizer dish that I don't know how I posted upside down,lol. I was left with puff pastry and for lunch I made more tomatoes. Silvia

The OP asked about 'everyday', or 'common' foods, so I was really surprised by many of the answers here. A lot of them would definitely NOT be considered 'everyday' around here. So it's pretty apparent that environment, upbringing, and ethnic background have a pretty big effect on what is considered 'common' foods. I honestly can't think of any 'common, everyday' type food that I haven't made. Nor can I think of many dishes that I really like that I haven't at least tried to make. How successful I was at it is a whole 'nother story. (Big grin) Rusty