Anyway, (voting is now open for a better transitional phrase): Souffle class at Central Market. Cheese and mushroom souffles with grilled chicken and pork tenderloin. They split us up into teams for the souffle construction, and considering that our team was composed of a (purported) English major, science teacher, descendent of bakers, and know-it-all pushy-pants, we were amazingly inept at reading and following instructions. Remarkably, even. We doubled the amount of cheese called for in the the cheese souffle (confession: this may have simply been an instinct of mine) and messed up our mixtures of almond meal and sugar for the almond raspberry souffle.
It was all still really, really lovely. I used to be skeptical anytime I perused a souffle recipe, assuming that the French were being unnecessarily complicated, but then I tasted that...pillow...made of cheese....
(Takes a moment.)
Yes, back. Sorry. The souffle class also delivered the food epiphany I was looking for with mayonnaise the other day, but in an unexpected form: mushrooms can actually be the base of a really delicious construction. I finished my mushroom souffle. And I liked it. DO YOU HEAR THAT, WORLD? I LIKED MUSHROOMS ONE TIME. So if you're interested feeding me fungus in the future, I suggest the souffle as the ideal vehicle.
As far as Anna goes today, I've recently realized that by having a baby/toddler you are essentially saying, "I would like it if my house constantly looked like a very bizarre crime scene."