Each Wed. I volunteer at Mt Wachusett as a ranger. I enjoy the comraderie of the other rangers and ski patrolers. One of my best friends, Chef Micky Beriau was instrumental in my getting into this. My skiing has gotten so much better but equally fun are the dinners. We all take turns cooking up belly warming dishes and micky and push the bar up a bit and it works. Moose stews, great turkey chili etc., etc. This week was my turn so I did a pork tenderloin and sausage trilogy cassoulet

(http://en.wikipedia.org/wiki/Cassoulet) along with a fabulous salad I saw in this weeks NY Times food page. Roasted beets, local goat cheese from Ann Starbird’s farm in Sterling, roasted pistaschio, radiccio and a simple citrus vinaigrette. yum yum Dessert was a eggnog custard ( still using up remnants of the holidays