I will be cramming for the next few days using the period of the calm before the storm as I have so many stories from my holiday that I’d like to tell you, whether you’re interested or not. But I can make you interested with my food shots or make you stop doing whatever you’re doing and put little thoughts into food and life for a few seconds. I made this dish from leftover confit de canard that I cooked on the previous night. I couldn’t eat two legs but Cyrille, the gourmand, easily finished two legs. I saved one leg for next day’s lunch but I didn’t eat it. Instead I used it for the dinner menu. Without the confit, this can easily make a beautiful vegetarian dish as in the one stuffed with wild rice and nuts. So-called stuffed cabbage rolls exist in many countries. Polish Golumpki is one example but all eastern European countries have it one way or another. Turkish dolma is one variation and Morrocan stuffed cabbage, stuffed with rice …