I Love You Sew Sew Sew Sew Much

My niece Taylor and I have a lot in common. We can both look cross-eyed and we can both whistle. These are no small talents in this family. Often the three eldest take turns for their sleepovers at Gramma's house. Since Taylor let fly last month she wanted to learn to sew, I was glad she was up next. Thus, our Saturday night. We started by choosing and cutting out frabric for her sewing project. Our time was short before taking in a high school production matinée of The Phantom of the Opera, punctuated by a real fire drill. I only shushed her and Gramma once in medias play. We came home to preheat the oven and whip the whites for our cheese soufflé (is there anything easier and more noble? nay). We plated a simple and delicious salad and used some of my favorites dishes and chargers. I am not a charger girl but felt it would add to the elegance of our table. We also made a chocolate chip cookie dough with toasted walnuts and See's chocolate chips. We had never tried the See's chips and let us recommend them without apology. Gramma especially recommends them. We ate the cookies after our dinner by candle and used her favorite teapot with her favorite French Vanilla hot drink. Whipped cream. She took up her sewing as the cookies baked. After sweets, we graduated to the sofa for more sewing and a showing of A Little Princess. A movie I love and she watched with interest. Here is the close-up of her salad she requested I digitally record. 

At bedtime, I read A Bargain for Frances and Gramma chose to read Humbug Witch. Though we spent much of the weekend in decorum, she enjoyed a riotous time in the bath and thought this picture of her would be fitting.

Cheese Soufflé

The Best of Sunset: Over 500 All-Time Favorite Recipes from the Magazine of Western Living

Makes 4 to 6 servings


3 T butter
3 T flour
1 C milk
Dash ground red pepper
1/4 t dry mustard
1 C shredded Cheddar or Swiss cheese
Salt
4 or 5 eggs, separated


Melt butter in a medium-size pan over medium heat. Stir in flour and cook, stirring, for 1 minute (do not brown). Remove from heat and gradually stir in milk; then add red pepper and mustard. Return to heat and cook, stirring constantly, until sauce boils and thickens. Add cheese; stir until melted. Season to taste with salt. Remove from heat and beat in egg yolks, one at a time. In a small bowl, beat egg whites with an electric mixer or a wire whisk until they hold distinct  but moist peaks. Stir in about a fourth of the whites into the cheese mixture, then carefully fold in remaining whites until blended. Pour into a well-buttered 1 1/2-quart soufflé dish or four to six 1-cup ramekins. Draw a circle on surface of soufflé batter about 1 inch from rim, using a spoon or the tip of a knife. Bake in a 375 degree F oven until soufflé feels firm when lightly tapped and crack looks fairly dry (about 35 minutes for a 1 1/2-quart soufflé dish; about 20 minutes for ramekins). Serve at once.