I don't get how this weight stuff works. I'm super careful, eat exactly where I should be and nothing. Then I say the heck with it, eat pizza (to be fair I gorged on pizza), have root beer floats, and almost call it quits and lose. WEIRD. I'm not complaining. I'll take the loss. i just wish I understood it.
ALSO: There is this super sweet and beautiful girl I met on the internet who sent me a pair of jeans that didn't fit her properly. THEY FIT ME! They're a size 14 and they fit me. Get this, when I graduated high-school, I was wearing a size 16. When I started this whole dieting thing I was wearing a size 18 and even then they were tight. I hope everyone trying to get healthy can experience the absolute, bubbly joy like I felt when those jeans slipped right on without a fight. No spillage over the waistband either!
So in honor weight loss victory, I decided to try for a breakfast victory this morning. On the menu: maple sausage links, half a grapefruit, cranberry juice, and a delightful cheese soufflé.
Mini Cheese SouffléIngredients
- 2 tablespoons finely grated Parmesan cheese
- 1 cup whole milk (I didn't have any so I used 2% with a splash of cream in it)
- 2½ tablespoons unsalted butter
- 3 tablespoons all purpose flour
- ½ teaspoon paprika
- ½ teaspoon salt
- pinch of ground nutmeg
- 5 large eggs - divided with yolks and whites in separate bowls
- 1 cup coarsely grated sharp cheddar cheese
- Preheat oven to 400°F.
- Grease 6 individual ramekins with butter. Coat each dish with the Parmesan cheese.
- Heat milk in heavy small saucepan over medium-low heat until simmering.
- Melt butter in a large saucepan over medium heat. Add flour and whisk until mixture begins to foam. (about 3 minutes — avoid browning). Remove saucepan from heat for 1 minute.
- Pour warm milk into flour mixture, whisking until smooth. Return to heat and cook, whisking constantly until thick (2 to 3 minutes). Remove from heat, and whisk in paprika, salt, and nutmeg.
- Add egg yolks 1 at a time, whisking to blend after each addition. Sprinkle in cheese and whisk to incorporate. With a rubber spatula or wooden spoon, scrape soufflé base into large bowl. Cool to lukewarm. (about 10 minutes)
- Beat egg whites in a clean, large bowl until stiff but not dry (you can use an electric mixer).
- Fold whites into the soufflé base a little at a time. Transfer batter to prepared dishes, divided equally.
- Set dishes onto a sheet pan, and place in oven on the lowest rack level. Immediately reduce oven temperature to 375°F. Bake until soufflés are puffed, tops golden brown, and center moves slightly when dish is shaken gently (about 25 minutes). Avoid opening oven door during first 20 minutes.
- Serve immediately.