Day 2 - Cornmeal-Cheese Souffle

So, after a week off, Tricia and I decided to make a Souffle. The primary reason behind this is that we only needed to buy cornmeal.

"Prepare a 2 quart souffle dish" - souffle dish? definitely don't have that. options? ask the neighbors? tupperware? hey - any baking dish that will hold 2 quarts will work, right? we just need to make sure my baking dish will hold 2 quarts. cue the measuring cup! yes! next...
"Get out a large saucepan" - hmmm....maybe we should consider doing dishes more often!
"Stir 4 and 1/2 oz cornmeal..." - good thing Nick has a little tiny scale. one tablespoon at a time.
"into boiling water" - Said Tricia, "Oops, should we not have put it all in at once? Kat, it's lumpy!" Kat: "Want me to help squish out the lumps?" Cue dueling spatulas! Okay, that's good enough, we're blending it anyway.
"Transfer to large bowl" - is medium okay? dishes again.....
"Add milk, eggs, sugar" - check. there's just a little milk spilt on the stove....
"Blend on medium speed for 3-4 minutes" - it's pretty full now...when we put the mixer in, will it overflow? apparently we managed to choose a bowl that is exactly large enough for us, but not a drop larger. :)
meanwhile....Tricia is grating 4 and 1/2 oz cheese. Kat looked up at "hey....how do you use this grater?" Kat: "Are you using the right side?" Tricia: "I think so, yes....oooooh." So that's a no then? Tricia: "Works much better that way."
Tricia, holding up measuring cup: "Is this too much cheese?" Kat: "Those are fluid ounces dear. They meant for you to weigh it." Tricia returns to grating cheese.
"Add cheese and stir. Pour into souffle dish." - are they kidding? pour? the bowl is filled to the rim, and this isn't even a souffle dish! somehow the mixture got into the dish, and equally amazingly, the exactly 2 quart sized dish filled with 2 quarts of souffle made it into the oven.
"Set timer for 32 minutes" - what should we do now? have a Wild Grape Smirnoff and watch House.

Quote from House:
"I know you're on the fence about having kids, but Taylor really wants them."
Odd looks.
"What? It's in the blog."

After 32 minutes, we decided it needed another 5. After 5 minutes, Tricia exclaimed, "It looks the same! It still looks completely jiggly and undone!" Kat: "Well, it said up to 40. It's only been 37." Our fearless third roommate, who actually has time to cook and has used the oven before in the three months we've lived here (Kat counts on fingers), chimed in: "Is the oven still on? Because when the timer goes off, the oven shuts off. It's a safety feature." Well, you learn something new every day.

In case you're wondering, if you turn the oven off for the last 7 minutes of cooking a souffle, it's going to take a heck of a lot more minutes for the souffle to finish cooking. It's now been an hour. The souffle still hasn't risen.

****

After an hour and a half in the oven (was it the 1% milk? the non-stone ground cornmeal? the non-souffle pan?) we finally gave up on this thing ever looking cooked and ate it. The cornmeal sunk to the bottom and the eggs floated to the top. A little strange.

Kat liked it better than the baba ghanouj. Tricia liked the baba ghanouj better.

Next on the menu - something that uses some of the tub of plain yogurt we bought to go in the baba ghanouj. Biscuits?