Cooking web notes

     Finally, our new living space feel like home.  In spite of the depressing weather, and having got over a bout of cold/flu, I still feel good sitting at my desk, and knocking away on the key board.  Blissful! Back in my groove, so to speak!  It's more like relief, to finally stop worrying about packing, moving and putting up with a cartons strewn all over the living room.  I am glad it's behind me now.

  It's back to cooking, photographing, writing and sharing.  Without further ado about the recipe of the day, souffle.  I made souffle after listening to my friend rant and rave about the souffle from Panera Bread.  Now, hold your horses this recipe is nothing like the one from 'Panera Bread but it's good in it's own right.  Another day I shall crack the Panera Bread recipe, I told you I am feeling good!

  Making a souffle always seemed daunting, and I never tried.  It could be because when my brother was taking classes in catering, a zillion years ago, I distinctly remember him trying it at home.  It was a disaster in short.  In fact, the darn thing would not set when baked, and the ensuing cursing, from my brother, still rings in my ears.  I never knew I remembered that incident so well until I just wrote it now, and that must be the reason I trod with trepidation when it came to souffles.  However, may not any of these anecdotes deter you.  They are not as hard to make as it's cracked up to be, this one worked just fine.  Have it as a side dish with meat and it's great!
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