the most common affliction

Where it began.

This is an oblong meat frisbee. This is a meat coaster for pasta pots. This is a center slice from the giant cured ham, and no extra seasoning is needed for whatever this goes into.

The navy beans in my stockpile of cans hit me in the face while I was trying to figure out how to consume this thing in a non-ham-and-cheese-sandwich way. Cassoulet popped into my head. Ham cassoulet sounded so pretty. But the only thing I knew about cass-oo-lay was...there are white beans. And meat I guess. So I consulted serious eats...and scrapped all that for another time when I want to be more traditional.
And instead pulled inspiration from:

great island

Mississippi kitchen

sweet sugarbean

to end up with...

1 onion
1 fennel bulb
3 garlic cloves
2 bay leaves
low sodium chicken stock + water
2 cans cannellini beans, drained
1 sprig rosemary
cubed and seared ham
5 little carrots

With whole wheat (forced because I ran out of AP and bread flour) rosemary olive bread as an accompaniment. Note to self: never use straight whole wheat flour for bread again. I think I learned this lesson once before and somehow in all my desperation for flour, I forgot again.

The experimental cassoulet turned into more of a stew. As if it could sort of read my Saturday morning mood. Which was "in need of warm and cuddly comfort."With a slice of toasted undercooked bread for sopping. And much reflecting under the natural light of a day spent surrounded by the ingredients and smells. 

Greek makes me feel like such an indulgent romantic - everything will work out in the end, what will be will be, karmic synergy, soulmates and all that jazz.
"You'll see, I'm really kind of adorable."
-Rusty Cartwright during speed dating