12 September 2008
Traveling light...and fluffy
I am an over-packer. This is a well known fact.
Coupled with a long weekend in DC doing such fun things as watching a rousing rugby game, going to the Maryland Renaissance Festival, helping to pack for the a friend's upcoming move, and even returning some clothes...means, I have more than usual.
Packed to the hilt with knitting, a spare set of flatware, empty boxes, and...
That's right. A souffle dish.
My more normal wares can be seen below.
After joking a bit about what to cook for dinner on Saturday, we decided to settle on the unwieldy idea of a souffle. I've only made a handful. I was previously under the erroneous assumption that to make a souffle perfect, I needed to HAND-BEAT my egg whites.
I've learned since then, that my previous assumption was bullsh*t.
I have come ready for the adventure with my traveling souffle dish and my hand blender and wisk attachment. Nothing can hold me back.
While feeling like I must be the only person to ever travel with souffle dish - my friend Jocelyn happily pointed out that she knew a certain giant cooking-savvy man who had been known to carry unusual kitchen accouterments from time to time.
So, I may not be the only one to ever travel with a souffle dish, but I'm probably the only one of my friends to zealously make one this weekend. I will let you know how it goes. My last attempt to make 18 mini-souffles for my own housewarming ended with me relying on Kati's cooking expertise to alleviate quite a kitchen backup.
Now here are a couple foodstuffs from this past week: