Living outside of the US has sure made me overly sentimental, sappy and homesick for the holidays … Being with my family for Thanksgiving and all of our traditions-- cooking, napping, feasting, going to the movies and walking by the beach – this time spent together is so wonderful. Not just because of my Dad’s famous pumpkin pie, although this confection is bar-none the tops!
This year is a bit different and I’m thankful to be right where I am – with the amazing D, being away from our “regular life” and into a different swing. Traveling together for this long period has been the craziest way to start a marriage – all the ups, downs, in-betweens, glorious moments, projectile vomiting, exploring, problem-solving, compromising and knowing that each other is really all we’ve got over here – all this has glued us together more than ever. I am so thankful. That being said, it is Thanksgiving is here (we are about a half day ahead of Pacific Standard time), in our little apartment in Panjim. I did the best I could to honor the intent of the autumnal flavors with the mostly tropical options here.
What did I arrive at? A white bean cassoulet smothered in fresh dill and served with a nice crusty roll. I went mad at the little grocery down our street when I discovered thyme, oregano and basil – at 80 rupees a bottle, I decided to buy them all for this non-Indian dish. We were short on cranberry sauce, stuffing and gravy – but this nourishing meal warmed our hearts all the way. Happy Thanksgiving!

White Bean Thanksgiving Cassoulet
(serves 4)
1 heaping c dried white beans
4 small red onions, roughly chopped
4 cloves garlic, minced
6 carrots, diced small
1 red pepper, diced
10 green olives, roughly chopped
½ tsp dried thyme
1 tsp cumin
2 tbsp apple cider vinegar
1 vegetarian bouillon cube or 1 cup vegetable broth
1 glug olive oil
salt and pepper to taste
fresh dill and green onions for garnish

Rinse soaked beans and place in a pot with 1 liter of water. Cook on medium-high until done, but still toothsome (about an hour). Strain and set beans aside. In a large pot, sauté onion in the glug of olive oil for about 3 minutes. Add carrots, bell pepper, cumin, salt, pepper, and thyme and cook on medium-low heat for another 5 minutes.
Next, add bouillon cube and 1 cup of water or 1 cup of vegetable stock and vinegar. Finally, add cooked beans and continue to simmer on low heat for another 10 minutes – so that all flavors are melded. Add salt and pepper to taste.
Garnish with a liberal smattering of fresh dill and green onion with a crusty roll. Tuck in and feel so thankful.


  1. We are thankful for explorers, travelers, and dreamers like you and Dave. You let us taste the essence of a region from thousands of miles away.
    WE love you guys!

  2. love the new header with your handwiriting...also pictures just get more and more luscious. also like the reading should add julia's book my life in france...the original! wish you were here to exchange books.