Soufflé

I have a collection of cookbooks, and I used to love trying out new recipes. Every time I make a recipe, I give it a rating, so that I remember what I thought about it. Recently though, I have stopped cooking as much. The time spent in the kitchen, piles of dishes, and cost of ingredients just doesn’t seem worth it most of the time, especially on busy work days. I love good food, but often fall back on easy and quick dinner options or eating out. I haven’t bought a new cookbook in a long time, because I’ve made a conscious decision to stop cooking to save time and money.

I have been home for the past couple weeks, however, recovering from surgery. I am finally starting to feel a little better, but I am still on a soft food diet. So I decided to pull out one of my cookbooks and try to make something. Today I made a Gruyère and Parmesan soufflé from a Bon Appetit cookbook. It was tasty, although the Gruyère tasted even better just shaved right off the block.

It’s not terribly interesting or creative, but here is my cheesy soufflé. The consistency and rise came out perfectly, which are unusual for me.

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