First of all, I must tell you I was stunned when the little blogger dashboard said I had not posted since August 18th. I knew it had been awhile, but 3 weeks -- really?!?! YIKES! I have no "good" excuses ("good" as in really bad, as in some calamity struck me making my absence obvious and forgivable). August just hasn't been my best month for a couple of years now - I am beset with allergies, and end of summer blahs, plus it has been hotter than you-know-what. So hot my thermostat on the heater just went to the far right and let me guess how hot it was. So hot that I was pretty sure my candy thermometer would be able to give me an idea of the temperature in my house. Happily we're now living in post-heat wave when all is well and August is over. Pre-heat wave I did some stuff that I'll post later, but today, I want to focus on the souffle at hand.
I feel pretty confident tempering eggs, but when it comes to whipping egg whites I'm a mess. I've never gotten the hang of it, even in my baking class, so I approached this with a wee bit of trepidation. Ironically, I have an incredible soft spot in my heart for chocolate souffle. It is at the heart of one of my favorite work moments - not a triumph that one should be proud of, mind you, but one that to this day fills me with a certain amount of satisfaction.
Ten years ago I had just worked for a decade in a variety of places and fields where the best of times were behind the organization. Ten years of "do you remember when
I know I shouldn't feel proud. But after all the living in a world spoiled by someone else, it was a nice change.
So thanks to Susan, at She's Becoming DoughMessTic for picking an awesome recipe and allowing me to stroll down memory lane. Both are greatly appreciated. Head over to Susan's blog for the recipe -- it appears that she has fond memories about souffles as well!