RecipeMuncher

 After indulging in Peef’s rich & savory cassoulet this week, I’ve apparently gotten caught up in all things French. My mind is now drawn to pondering rich creamy cheeses, delightfully earthy wines, and creamy sauces.  Since French cooking is delightfully tied to the changing seasons, it seems all the more appropriate that I’ve been dedicating my time to dreaming en Francais. That said, I’m also fully conscious that, as the Milwaukee winter turns snowier a (...)