It's the magical disappearing bl*g!
Ta-da! We're back!
Sorry for that. I'd planned in this post to make excuses for GFD's absence, but let's just put it this way: Life is complicated. And sometimes when life is especially complicated, one wants to disappear. One also wants to refer to herself in the third person, and one wants to sit in the dark on a bright, sunny day and watch TV. One wonders why she didn't buy light-blocking shades for her living room and, after nine months of cursing the darkness, one curses the sunlight.
Suffice it to say, I thought about you constantly in between episodes, and I have so many things to tell you. First, the shows Downton Abbey and The Killing are perfect for watching in not-nearly-dark-enough rooms in the middle of the day. One is a British soap opera/period drama, the other will more accurately reflect your mood.
Even more importantly, I discovered during my disappearance that making a soufflé is not some culinary trick that can be mastered only by people who are from or have traveled to France. It turns out that making a soufflé is easy as pie. Much easier than pie, actually, the making of which is a culinary trick that can only be mastered by people who are grandmothers.
And not only is soufflé easy, it's total comfort food (eggy and airy and savory) while also being the epitome of fine dining (c. 1972 maybe, but I'm predicting a comeback; you read it here first). But perhaps the best, and most surprising, thing about soufflé is that YOU CAN REHEAT IT AND EAT IT FOR BREAKFAST. And then you can walk directly to the couch and start watching TV.
This recipe is delicious, although the newspaper in which it was published doesn't appear to use a proofreader, who surely would have noticed that the writer lists egg yolks in the ingredients but never explains what to do with them. So this recipe will be useful for figuring out what to do with yolks, unless you are from or have traveled to France, in which case you already know.
I missed you, bitches.