Maybe lockdown is the perfect time to bring back soufflés. If you screw it up – and you probably won’t – and who’s going to complain? A few months or a year from now you can whip one up for a special night. Then, Jeez, who knew you could make a soufflé? Plus it has tons of Parmesan and cheddar in it.
Never schedule a photo shoot with your wife for the day after she disassembles and packs her Seven road bike for a trip. Not unless you want dessert sharing the frame with epidermal roadkill. A Photoshop alchemist might be able to redeem the damage, but my skills are more 4th-grade pick-a-card-any-card than digital wizard. If you catch a gouged finger–and there are ten of them in this post–or a bashed nail, you know why. But no matter–spring is here. Somewhere people are riding bicycles. Tufted titmice are peter-peter-peter-ing. And if this morning you woke up to a dusting of snow, as we did in Boston, you can still make yourself a sweet-tart dessert with a concentrated essence of Spring in it, Lemon-Rhubarb Custard Soufflé. And a great dessert it is, with two kinds of tartness, and 3 different textures, even if the hands that made it look a bit worse for the wear.