Victory Food

So, I'm still depressed but thankfully the gods of health and fitness have decided to take pity on me and add to my weight loss tally.

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 Soufflé

Ingredients

• 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

Directions

1. Preheat oven to 400°F.
2. Grease 6 individual ramekins with butter. Coat each dish with the Parmesan cheese.
3. Heat milk in heavy small saucepan over medium-low heat until simmering.
4. 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.
5. 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.
6. 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)
7. Beat egg whites in a clean, large bowl until stiff but not dry (you can use an electric mixer).
8. Fold whites into the soufflé base a little at a time. Transfer batter to prepared dishes, divided equally.
9. 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.
10. Serve immediately.