First savory souffle
I'm not sure what happened, but this baking experiment was a near complete disaster.
Yeah, I'm confused about this event. Sure, I have my culinary problems, a tragic meal that makes my guests think I've gone insane, but they are typically few, and never with souffles. My souffles are always light and fluffy, rich and exotic, and, oh, so very tasty.
Of course, they've all been chocolate souffles until today.
I mean, what's the point of making a souffle, if it's not chocolate?
I mean, really!
I picked up the cheddar-bacon souffle recipe from the Williams-Sonoma store where Mom and I went when she was visiting, where, of course, I spent too much money on kitchen items (but just try to wrest those new kitchen shears from my cold, dead hands, and see how much luck you have). Given the recipe called for a half pound of bacon, how bad could it be?
Not bad at all. If you like bacon bread.
