Here’s the scoop on what the week hold for LoveFeast Table! Tonight Kristin is attending a Pioneer Woman book signing in Virginia similar to the one I attended in Minnesota. Later in the week you can catch our story on that as well as a Pioneer Woman Cookbook GiftAway!! Then tomorrow for a change of pace we will be guest posting over at She’s Becoming Doughmesstic! It’s going to be a little time to relax and chat in cyber/blogging world! Friday is Fancy Friday here at LoveFeast Table. This weeks theme is all about cake!! We hope you get your cake story ready for it and link in on Friday. The directions for Fancy Friday are here! 
Finally, we leave you with this post we did for last Mother’s Day~Lemon Souffle for Mother’s Day. (Which we highly recommend as a Mother’s Day dessert!) We posted it April 29th, 2009. You can tell that we are just getting our sea legs on the blogging boat. We were still whining about technology and feeling a little overwhelmed!! Also, we added one more link about the small china dishes that we recently wrote about..see if you can find it and read why Kristin’s dishes hold so many memories for us!
So here’s a “blast from the past”. We hope you enjoy a little LoveFeast history!
So, I just spent the morning reading about the adventures of Ree Drummond, The Pioneer Woman, her blog and her twitters, and also, I must add: that of her bloggy friends, like Smitten Kitchen. And, let me tell you! These people are going to spontaneously combust with creativity and energy! I don’t think they’re normal! And, I say this with MUCH admiration, as well as awe. My reasoning? They are waking up at the crack of dawn, 5 a.m. to cook! And, they turn out more cooking and baking in a couple days than I could hope for in a month! PLLLEase! I have been twittering about pie baking for at least a couple days. And yet, still no pie! Come on people!! Show us some slack!! You are raising the bar way too high for us newbie bloggers!! I mean we are still trying to figure out our technology let alone some of us, our kitchens!! I was up until two o’clock in the morning trying to get pictures formatted and dealing with the blog eatting monster at WordPress! Don’t you just need to put your swollen feet up and read a magazine? (To let us catch up.)
OK, whew! Got that off my chest. How’s a girl to blog with all that up in her head? Anyhow, back to MY post. It’s all about these sweet little lemon souffles! Let me tell you the back story on these little lemons. The first time I had this dessert was at Kristin’s, for our friend, Magy’s wedding shower. Magy, was born and raised in Switzerland. She can fold clothes tighter than anything you’ve ever seen. Seriously. It’s like magic. Of course, there were many amazing treats to be had that afternoon…but, there was a fuss in the kitchen…excitement was building…something special was coming!
Suddenly, small china plates were presented here, there and everywhere, with stout little lemons puffed with souffle! We all dug our silver teaspoons into the lemony warm bliss. Wonderful! I remember feeling very unladylike after that, wondering if one more, “Oh, my goodness, that was the best dessert I have ever had!!” would get me seconds. With obnoxious hopefulness, I eyed around for leftovers. No such luck! For years they remained a memory of a very special dessert. And, quite frankly, after hearing about how tedious the scooping out of all those lemons were, I pretty much had settled with the fact that I wouldn’t be having this dessert again, anytime soon. After so long, recently, I decided to make them for my family: my husband, four kids, Grandma and Grandpa, and Nana. I decided really, on a whim. I wanted to make something special and unexpected, theatrical, and just…fun. And, I had a bag of lemons. And, it was the middle of winter in Minnesota (about a month ago). And, I have a habit of wanting to pretend we are some place warmer in the winter, thus the tropical fruit desserts. So, if you want to put down something that makes you look and feel like Martha…and it should, because it’s her recipe, from The Martha Stewart Cookbook. Here’s the secret: they’re easy! All you really need is time (cleaning out the lemons takes some time) and tough strong hands (we’re dealing with acid here, people). And, of course, an audience, to appreciate your amazingly beautiful dessert. Each lemon affords about six scoops of souffle. It’s all about the “presentation wow factor”, because scoop-scoop, and it’s gone. They are light and sour. They were too sour for my daughter.
Next time, I might concede to add a little more sugar, maybe two or more tablespoons, even. Will that throw the souffle? It’s my first souffle, so if you know, you’ll have to tell me! Wouldn’t these be superb for Mother’s Day? I highly recommend them, very lady like. And, Nana liked them, too!
So, here’s the scoop: in the next week or so, I will be producing a pie. There, I said it…I’m “intending” it, even. So, out into the universe go! you happy pie producing vibes and bring me back some energy! I’m telling you, if I was cloned, I’d be getting a lot more done!
