I've treasured my set of mini ramekins for quite some time (thank you, Goodwill). And alas, I put them to good use. Here's my first and certainly not last, chocolate soufflé! I followed this NYT's Mark Bittman's video recipe, and was surprised by how simple the ingredients were. As easy as it was to put togehter, the tricky part is getting the soufflé to rise and keep afloat. When I took them out of the oven, they were floating high in the sky and oh so magical looking, and then as I scrambled to get the camera, they quickly deflated. My heart almost stopped then. Here, I was able to capture just a little poof. I guess I'll just have to keep giving them a go!

It's a slow Monday. That means more time for talk about good food. B and I had a bunch of leftover veggies, and one morning as many mornings, we like to go all out for breakfast. Not go out, but go all out. So we reheated a smorgasbord of chopped-up veggies--onions, mushrooms, broccoli..even potatoes (really, whatever we had sitting in the fridge that wasn't going to make it through another week) on a lightly oiled pan. We then added in whisked-up eggs and sprinkled some shredded cheese (oh, yeah.) Lots of it. Halfway through we decided it was more of tortilla española than an omelet. We let the eggs cook all through the bottom until it was golden brown and set on top. We had the brilliant idea of letting it bake in the oven for a while. Twenty or so minutes go by and voila! 

Light and fluffy eggs with tantalizing textures of all the veggies and gooeyness of the cheese. Spice it up with some buttons of siracha and a garnish of cilantro. Maybe it's more of a crustless quiche. Whatever it is, it's damn good.