Day Three Hundred and Forty-Five - La Grande Bouffe

I believe that I am going through a rather unpleasant bout of food poisoning [brought on by unwisely choosing something too adventurous in a restaurant I knew full well could not handle this task]...so logically - what does one do when one is stricken with this ailment? Well, I made souffles. Four goat cheese souffles to be rather precise. I've learned a couple of things: 1. I don't think I like souffles and 2. souffles are deceptively simple to make. They definitely get a bad rap - but honestly if I can make them to great success [see below] while being sick and out of it - I think anyone can make them. It's all about obeying the rules, dude.


But yeah, I didn't love it. They are just so darn...eggy. I put in an entire thing [??? I dunno what it's called - the entire package? container? tube?] of peppercorn goat cheese and you could just barely taste it. So eggy. And for some reason I had a very hard time separating the eggs - which is so not me. I enlisted Joseph to whip them into soft peaks...but then we cheated out and used cream of tartar to speed up the process [this is amazing!]. I think he quite enjoyed the souffle [someone should - we have two more that are being frozen and then will become twice-baked souffles] - but it just made me feel like a little girl struggling to politely eat my lunch @ a strangers house. When I was about 8 years old one of my mum's slightly elderly, slightly eccentric clients [she has many of them even now] invited me and her out to her country house for lunch [I had a PD day from school and clearly this is the most fun way to spend it]. She served up crab souffle. And while I always loved to try "adult foods" - this was just not to my taste. I remember drinking glass after glass of water during the lunch - desperate to get the souffle down and not embarass my mum [and show how much of a little adult I was]. For well over a decade I thought I hated crab...but it turns out that it was the souffle to blame.