If I'm lucky, my souffle will look something like this.
I've been doing a lot of experimental cooking lately. Some has been good (meaning that I might make it again), some a little less impressive. Tonight I am going for the gold. Souffle. Cheese Souffle. I've never even eaten cheese souffle (I've only ever had dessert souffles). Wish me luck. I'm a little nervous - it really doesn't look that hard, but the recipe does say "difficult". Hopefully "difficult" is a relative term.