Oh man you guys. I'm really back now. Backlogged with things to internet-show you.
Including: I made this lunch the other day. And it was shortly after hearing a Splendid Table episode (new to my Pennsylvania local station, or new time and I caught it? something?) that talked about a tea room, and tea rooms in general, which, as they describe it, are few these days.
Few, but powerfully nostalgic for a certain kind of lunch.
You know. Lunch-lunch. Pale. Dainty. Light but not in the low-fat way. Bits. Pieces. Crocheted. Careful.
I've never been to a tea room, but, as a part of the development work I used to do for my dear art historians of yore, I sometimes did get to eat these sorts of elegantly-remembering lunches. While listening to lectures. Bonus!
So, when some friends were coming over for lunch the other day, I wanted to try to make a lunch like those lunches. A lunch-themed-lunch.
And I did. Cucumber sandwiches. Endive almond salad. Carrot soup. This souffle. And another very special thing that will appear here later.
Lunch-lunch ruled.
And, by the way. Don't be afraid of the souffle. They are so not hard to make and not as finicky as people make them out to be. If you can work an electric mixer you can pretty much make a souffle. Just take the steps one at a time and find sophisticated, savory success on the other end.
Get the recipe for these cheese + chive souffles here.
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