I’m apparently on some sort of souffle kick.
– These were a bit of work. Again. As usual, they key is to be well-prepped. But since they’re twice-baked, they can be made ahead of time and refrigerated for up to 24 hours before the second baking, which is short. They were really good. We just had these, because Larry had to be somewhere tonight so he was in a hurry.
– I had some extra berry soufflés from last night, saved in the refrigerator. They were just as good.

• Twice-Baked Spinach Soufflés (Fine Cooking #28, September 1998, p. 62)
• Berry Soufflés (Fine Cooking #19, March 1997, p. 71)

Wine: David Coffaro 2002 Sauvignon Blanc (Dry Creek Valley, California). Yum – finally, a California winemaker that’s making a New-Zealand style Sauvignon Blanc. Very nice.