It was cassoulet-o-rama last night here in Livingston — our friends are home from LA for their spring break, and we all gathered over there last night to eat  Paula Wolfert’s Toulouse-Style Cassoulet from The Cooking of Southwest France. This contains pork, pork skin, duck legs confit, pancetta, proscuitto, sausage — oh, yeah, and beans. This has been a three-day cooking event involving Nina and Elwood and my MH and last night the gang of us all got together — it was so much fun, and the oeneophiles brought so many bottles of Bordeaux that after a while all I…