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After 80 days of searing heat, (for Spokane) with no rain, finally Fall weather has arrived. Which for me is a blessing as it's my favorite time of year for cooking. This is the third batch of duck confit I've made so far. This time served with a Cassoulet Bean Stew I came up with. The beans are from our friends at Rancho Gordo.
Carefully picked prickly pears - that's a dangerous fruit (although I never yet heard of someone dying killed by it, so coconuts stay on top).
A good trick is to quickly burn the sharp bristles, then wash well to remove any left.
When served well chilled, they definetly worth the trouble.
Ditto the candy corn, by far. Yes -- horrid, vile, no redeeming features, etc., etc. Tootsie Rolls, meh, but I still like Tootsie Roll Pops. Little kids like them, too, because we'd hold out a bunch and give each one their choice of flavor. We're giving out half-sized Kit Kats this year, though.