SOUFFLE!
Took a much-needed break from the screen and decided that attempting an individual souffle would be a good distraction for a few minutes.
Went plain with cheese (and some truffle powder and salt, why not). Mix of aged cheddar and parmesan for the cheese.
I wasn’t quite sure what to expect, but I guess the fact that it rose nicely was a good sign 
Any souffle masters here know if there’s a way to keep it from deflating quite so soon?
Very tasty. Will repeat, likely with additions (that spinach soufflé @BierMonk posted looked wonderful).
